Naslov
Ruby chocolate - bioactive potential and sensory quality characteristics compared with dark, milk and white chocolate

Autori
Šeremet, Danijela ; Mandura, Ana ; Vojvodić Cebin, Aleksandra ; Oskomić, Marina ; Champion, Elodie ; Martinić, Arijana ; Komes, Draženka

Izvornik
Hrana u zdravlju i bolesti (2233-1220) 8 (2019), 2; 89-96

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

Ključne riječi
ruby chocolate ; bioactive potential ; sensory evaluation

Sažetak
Belgian-Swiss cocoa company Barry Callebaut has recently revealed the fourth type of chocolate - Ruby chocolate characterized by the fresh berry taste and reddish color. Since there is no published data about its bioactive content, the aim of this study was to compare Ruby chocolate with different, well-known types of chocolates (dark, milk, semisweet and white) according to bioactive content and sensory attributes. Dark chocolate exhibited the highest total phenolic content and antioxidant capacity followed by semisweet chocolate, while Ruby chocolate, regarding total phenolic content, was ranged between milk and white chocolate, but exhibited higher antioxidant capacity than milk chocolate, probably due to the higher content of flavan-3-ols and proanthocyanidins. Semisweet and dark chocolate obtained the highest score in chocolate distinctive odour, while for the same attribute, Ruby chocolate was estimated as least preferable chocolate. White chocolate with strawberry was used because of similar sensory characteristics as Ruby chocolate, regarding taste and fruity odour, and was rated with a higher score compared to Ruby. The highest intensity of acidity was determined in Ruby chocolate, which is its main characteristic. All estimated sensory attributes were scored the best for the semisweet chocolate, while Ruby chocolate was least acceptable chocolate.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA