engleski

Bioactive and sensory evaluation of chocolate pralines enriched with polyphenolic compounds extracted from ground ivy and mountain germander

Due to abundant number of different chocolate products on market, the need has arisen for development of attractive chocolate products with functional properties. Therefore, in the present study, a total of five innovative formulations of chocolate pralines were developed containing coffee, chicory, carob, cocoa powder and peanut protein powder as the main ingredients of their fillings, additionally enriched with phenolic extracts from medicinal plants – ground ivy (Glechoma hederacea L.) and mountain germander (Teucrium montanum L.). Formulated pralines were subjected to sensory analysis and bioactive characterization. Total phenolic content (TPC) and antioxidant capacity were conducted using spectrophotometric methods, while content of individual phenolic compounds and methylxanthines using HPLC-DAD methodology. TPC of plain chocolate pralines was 4.66 mg GAE/g, while for filled ones it was higher, even two-fold for coffee pralines made with ground ivy (10.42 mg GAE/g), and even more for the same made with mountain germander (16.93 mg GAE/g). Results revealed that dominant phenolic compounds of both ground ivy- rutin, chlorogenic, cryptochlorogenic, caffeic and rosmarinic acid, and mountain germander- echinacoside and verbascoside, were successfully incorporated into chocolate pralines. The pralines enriched with ground ivy were sensory evaluated with higher grades in terms of overall acceptability that those with mountain germander for which the greatest flaw was recognized by an extremely bitter taste.

chocolate pralines ; ground ivy ; mountain germander ; polyphenols

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