Naslov
Content of bioactive components and sensory acceptability of chocolates enriched with cocoa shell

Autori
Flanjak, Ivana ; Barišić, Veronika ; Jozinović, Antun ; Babić, Jurislav ; Šubarić, Drago ; Miličević, Borislav ; Ačkar, Đurđica

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

Skup
4th Food Structure and Functionality Symposium

Mjesto i datum
Online, 19.10.2021. - 20.10.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chocolate ; cocoa shell ; phenolic components ; methylxanthines ; sensory acceptability

Sažetak
Chocolates are one of the most favorite confectioneries for all generations. Although, it is often considered unhealthy because of high content of fat and sugar, it is also known that chocolate has high contents of bioactive components like polyphenols and methylxanthines. Cocoa shell is a by-product of the chocolate industry which also contains these bioactive components which migrated in the shell during the processing of cocoa beans. In this study, we incorporated cocoa shell in the production of dark and milk chocolate where cocoa shell replaced part of cocoa mass. We managed to replace 5% of the cocoa mass in milk chocolate and 15% of the cocoa mass in dark chocolate. Along with chocolates with the cocoa shell we produced control samples of dark and milk chocolate. After the production, chocolates were stored and analyzed after 0, 1, 2, 3, 6, 9, and 12 months for the content of bioactive components. Analysis was conducted at HPLC where six phenolic components (gallic acid, caffeic acid, p-coumaric acid, (+)-catechin, (−)- epicatechin, and (−)-epicatechin gallate) and two methylxanthines (theobromine and caffeine) were determined. Also, after the production sensory acceptability of those chocolates was determined by trained sensory panel (10 panellists). They rated the external appearance, texture, consistency, smell and taste on a scale of 1 to 5. Analysis of bioactive components showed that dark and milk chocolate with added cocoa shell had lower content of phenolic components while for methylxanthines this decrease was less pronounced. Dark chocolates had more bioactive components than milk chocolates. Over time, there has been a slight reduction in all bioactive components. Results of the sensory analysis showed that milk chocolates were more acceptable after the addition of cocoa shell, while dark chocolate was slightly less acceptable after the addition of cocoa shell.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA