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Pregled bibliografske jedinice broj: 1147083

White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics


Lončarević, Ivana; Pajin, Biljana; Petrović, Jovana; Nikolić, Ivana; Maravić, Nikola; Ačkar, Đurđica; Šubarić, Drago; Zarić, Danica; Miličević, Borislav
White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics // Molecules, 26 (2021), 19; 5908, 12 doi:10.3390/molecules26195908 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1147083 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Autori
Lončarević, Ivana ; Pajin, Biljana ; Petrović, Jovana ; Nikolić, Ivana ; Maravić, Nikola ; Ačkar, Đurđica ; Šubarić, Drago ; Zarić, Danica ; Miličević, Borislav

Izvornik
Molecules (1420-3049) 26 (2021), 19; 5908, 12

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
white chocolate ; resistant starch ; rheology ; texture ; thermal properties ; dietary fiber ; sensory characteristics

Sažetak
Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
HRZZ-UIP-2017-05-8709 - Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda (COCOCHOCO) (Ačkar, Đurđica, HRZZ ) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Poveznice na cjeloviti tekst rada:

doi www.mdpi.com www.mdpi.com

Citiraj ovu publikaciju:

Lončarević, Ivana; Pajin, Biljana; Petrović, Jovana; Nikolić, Ivana; Maravić, Nikola; Ačkar, Đurđica; Šubarić, Drago; Zarić, Danica; Miličević, Borislav
White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics // Molecules, 26 (2021), 19; 5908, 12 doi:10.3390/molecules26195908 (međunarodna recenzija, članak, znanstveni)
Lončarević, I., Pajin, B., Petrović, J., Nikolić, I., Maravić, N., Ačkar, Đ., Šubarić, D., Zarić, D. & Miličević, B. (2021) White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. Molecules, 26 (19), 5908, 12 doi:10.3390/molecules26195908.
@article{article, author = {Lon\v{c}arevi\'{c}, Ivana and Pajin, Biljana and Petrovi\'{c}, Jovana and Nikoli\'{c}, Ivana and Maravi\'{c}, Nikola and A\v{c}kar, \DJur\djica and \v{S}ubari\'{c}, Drago and Zari\'{c}, Danica and Mili\v{c}evi\'{c}, Borislav}, year = {2021}, pages = {12}, DOI = {10.3390/molecules26195908}, chapter = {5908}, keywords = {white chocolate, resistant starch, rheology, texture, thermal properties, dietary fiber, sensory characteristics}, journal = {Molecules}, doi = {10.3390/molecules26195908}, volume = {26}, number = {19}, issn = {1420-3049}, title = {White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics}, keyword = {white chocolate, resistant starch, rheology, texture, thermal properties, dietary fiber, sensory characteristics}, chapternumber = {5908} }
@article{article, author = {Lon\v{c}arevi\'{c}, Ivana and Pajin, Biljana and Petrovi\'{c}, Jovana and Nikoli\'{c}, Ivana and Maravi\'{c}, Nikola and A\v{c}kar, \DJur\djica and \v{S}ubari\'{c}, Drago and Zari\'{c}, Danica and Mili\v{c}evi\'{c}, Borislav}, year = {2021}, pages = {12}, DOI = {10.3390/molecules26195908}, chapter = {5908}, keywords = {white chocolate, resistant starch, rheology, texture, thermal properties, dietary fiber, sensory characteristics}, journal = {Molecules}, doi = {10.3390/molecules26195908}, volume = {26}, number = {19}, issn = {1420-3049}, title = {White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics}, keyword = {white chocolate, resistant starch, rheology, texture, thermal properties, dietary fiber, sensory characteristics}, chapternumber = {5908} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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