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

Autori
Šeremet, Danijela ; Mandura, Ana ; Cazalens, Evan ; Natucci Pasquino, Marion ; Vojvodić Cebin, Aleksandra ; Komes, Draženka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Studio HS internet, 2021, 84-84

Skup
13. međunarodni znanstveno-stručni skup: hranom do zdravlja = 13th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 16.09.2021. - 17.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
chocolate pralines ; ground ivy ; mountain germander ; polyphenols

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA