التفاصيل البيبلوغرافية
| العنوان: |
Development, bioactive and sensory analysis of the honey-filled chocolate pralines infused with ground ivy (Glechoma hederacea L.) extract. |
| المؤلفون: |
Šeremet, Danijela, Subotić, Petra, Marković, Ksenija, Jarić, Ana Mandura, Cebin, Aleksandra Vojvodić, Vahčić, Nada, Komes, Draženka |
| المصدر: |
Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam; 2023, Vol. 18 Issue 1/2, p49-54, 6p |
| مصطلحات موضوعية: |
BUCKWHEAT, ROSMARINIC acid, CHOCOLATE, OXIDANT status, SUGAR analysis, PHENOLS |
| مستخلص: |
Chocolate is consumed largely worldwide and it is known as one of the most craved foods. The market of chocolate products is growing steadily and is expected to continue to grow in the coming years. The aim of the present study was to formulate chocolate pralines with enriched sensory and bioactive attributes by incorporating different types of honey (false indigo, buckwheat, rapeseed, mandarin and sage) and ground ivy (Glechoma hederacea L.) extract as ingredients of the filler. The honey samples were subjected to physico-chemical analysis, sugar analysis using the HPLCRID methodology, as well as to evaluation of antioxidant capacity. The bioactive and sensory properties and sugar composition of the formulated pralines were determined. Bioactive characterization included the determination of phenolic profile by HPLC-PAD methodology. Buckwheat honey showed the most pronounced antioxidant capacity with the value of 3.21 and 2.06 µmol Trolox/g dmb, determined by ABTS and DPPH assays, respectively, while the lowest values were measured for mandarin honey (0.41 and 0.32 µmol Trolox/g dmb). Specific bioactive compounds of cocoa: epicatechin, theobromine and caffeine, were detected in all formulated chocolate pralines, as well as the most predominant phenolic compounds of ground ivy: chlorogenic, caffeic, rosmarinic acid and rutin. Such enriched bioactive composition contributed to the pronounced antioxidant capacity of chocolate pralines. Finally, chocolate pralines prepared with mandarin honey were sensory evaluated as the sweetest and gained the highest scores for the overall acceptability. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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