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Pregled bibliografske jedinice broj: 617565

The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents

Komes, Draženka; Belščak-Cvitanović, Ana; Škrabal, Svjetlana; Vojvodić, Aleksandra; Bušić, Arijana
The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents // LWT - Food Science and Technology, 53 (2013), 1; 360-369 doi:10.1016/j.lwt.2013.02.016 (međunarodna recenzija, članak, znanstveni)

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Naslov
The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents

Autori
Komes, Draženka ; Belščak-Cvitanović, Ana ; Škrabal, Svjetlana ; Vojvodić, Aleksandra ; Bušić, Arijana

Izvornik
LWT - Food Science and Technology (0023-6438) 53 (2013), 1; 360-369

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

Ključne riječi
antioxidant capacity; chocolate; dried fruits; polyphenols; sensory evaluation

Sažetak
In this study the potential of utilizing five different kinds of dried fruits as additions for production of milk and bitter chocolates was evaluated. The bioactive content and antioxidant capacity affected by three different extraction solvents was determined, as well as the sensory properties of experimental chocolates. Both dried fruits and chocolates were characterized for their polyphenolic content and antioxidant capacity using UV/VIS spectrophotometric methods. In order to determine the phenolic profile, the content of total phenols and flavonoids, as well as the content of flavan-3-ols and proanthocyanidins was determined, while the antioxidant capacity was evaluated using ABTS (2, 2- azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and FRAP (ferric reducing/antioxidant power) assays. Compared to milk chocolate, bitter chocolate exhibited higher polyphenolic content, while in relation to plain ones, the addition of dried cranberries and raisins to chocolates contributed to the increase of total polyphenols. The results indicated that dried fruits are a rich source of polyphenolic antioxidants, which can, added to chocolate, enhance their antioxidant capacity and contribute to the dietary intake of polyphenolic antioxidants. According to the results of the sensory evaluation, the highest overall acceptability was recorded for bitter chocolate with dried apricots and milk chocolate with dried cranberries.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
058-0000000-3470 - Stabilnost alkaloida i polifenola u proizvodima biljnog podrijetla (Komes, Draženka, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Svjetlana Škrabal (autor)

Avatar Url Aleksandra Vojvodić Cebin (autor)

Avatar Url Ana Belščak-Cvitanović (autor)

Avatar Url Draženka Komes (autor)

Avatar Url Arijana Bušić (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com ac.els-cdn.com dx.doi.org

Citiraj ovu publikaciju:

Komes, Draženka; Belščak-Cvitanović, Ana; Škrabal, Svjetlana; Vojvodić, Aleksandra; Bušić, Arijana
The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents // LWT - Food Science and Technology, 53 (2013), 1; 360-369 doi:10.1016/j.lwt.2013.02.016 (međunarodna recenzija, članak, znanstveni)
Komes, D., Belščak-Cvitanović, A., Škrabal, S., Vojvodić, A. & Bušić, A. (2013) The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents. LWT - Food Science and Technology, 53 (1), 360-369 doi:10.1016/j.lwt.2013.02.016.
@article{article, author = {Komes, Dra\v{z}enka and Bel\v{s}\v{c}ak-Cvitanovi\'{c}, Ana and \v{S}krabal, Svjetlana and Vojvodi\'{c}, Aleksandra and Bu\v{s}i\'{c}, Arijana}, year = {2013}, pages = {360-369}, DOI = {10.1016/j.lwt.2013.02.016}, keywords = {antioxidant capacity, chocolate, dried fruits, polyphenols, sensory evaluation}, journal = {LWT - Food Science and Technology}, doi = {10.1016/j.lwt.2013.02.016}, volume = {53}, number = {1}, issn = {0023-6438}, title = {The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents}, keyword = {antioxidant capacity, chocolate, dried fruits, polyphenols, sensory evaluation} }
@article{article, author = {Komes, Dra\v{z}enka and Bel\v{s}\v{c}ak-Cvitanovi\'{c}, Ana and \v{S}krabal, Svjetlana and Vojvodi\'{c}, Aleksandra and Bu\v{s}i\'{c}, Arijana}, year = {2013}, pages = {360-369}, DOI = {10.1016/j.lwt.2013.02.016}, keywords = {antioxidant capacity, chocolate, dried fruits, polyphenols, sensory evaluation}, journal = {LWT - Food Science and Technology}, doi = {10.1016/j.lwt.2013.02.016}, volume = {53}, number = {1}, issn = {0023-6438}, title = {The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents}, keyword = {antioxidant capacity, chocolate, dried fruits, polyphenols, sensory evaluation} }

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

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