Naslov
Colour and particle size distribution of encapsulated polyphenol compounds from blackberry and raspberry as supplements in white chocolate

Autori
Pajin, Biljana ; Lončarević, Ivana ; Petrović, Jovana ; Fišteš, Aleksandra ; Tumbas Šaponjac, Vesna ; Ačkar, Đurđica ; Zarić, Danica

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

Izvornik
Fourth International Congress on Cocoa Coffee and Tea Book of Abstracts / - Torino : Elsevier, 2017, 146-146

Skup
Fourth International Congress on Cocoa Coffee and Tea

Mjesto i datum
Torino, Italija, 25.06.2017. - 28.06.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
polyphenol compounds ; white chocolate

Sažetak
The raw materials used for chocolate production provide a source proteins, carbohydrates, fats, minerals and vitamins, which are essential for growth and development. Dark chocolate is rich in polyphenolic compounds, originating from dark particles of cocoa beans. On the other hand, white chocolate containes only cocoa butter and thus does not possess the bioactive components that have positive impact on human health. Since the development of functional foods include the incorporation of different bioactive components in confectionery products, there is an idea to create the white chocolate with the addition of encapsulated bioactive compounds. On the other hand, the producers of chocolate in Serbia apply mainly traditional chocolate production because consumers are in doubtt to accept chocolate that does not have the expected colour, texture, smell and taste. The aim of this study was to examine the color and particle size distribution of encapsulated polyphenolic compounds extracted from raspberry and blackberry, as supplements that are expected to change the color of white chocolate, its particle size distribution, as well as the production and sensory characteristics of the final product. The results showed that raspberry encapsulates have brighter colour compared to blackberry encapsulates, with higher intensity of red and yellow tone. Regarding particle size distribution, encapsulated components from raspberry have bigger particle sizes compared to those originated from blackberry. Both encapsulates have a higher proportion of the sample volume with a particle size in the range 30-100 μm compared to white chocolate which will increase the particle size distribution of the final product.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA