دورية أكاديمية
Blueberry juice encapsulated on maltodextrin: The impact on the properties of white chocolate
| العنوان: | Blueberry juice encapsulated on maltodextrin: The impact on the properties of white chocolate |
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| المؤلفون: | Lončarević Ivana, Stožinić Milica, Pajin Biljana, Nikolić Ivana, Petrović Jovana, Šojić Branislav, Zarić Danica |
| المصدر: | Food and Feed Research, Vol 50, Iss 2, Pp 77-89 (2023) |
| بيانات النشر: | Institute for Food Technology, Novi Sad, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | rheological behaviour, chemical composition, sensory analysis, texture, colour, antioxidant capacity, Food processing and manufacture, TP368-456 |
| الوصف: | The lower content of phenolic compounds in white chocolate makes this confectionery product unhealthier and, thus, adequate for enrichment compared to other types of chocolates like dark or milk. Less phenolics in white chocolate is due to absence of dark cocoa solids, abundant in these compounds. This study aimed to develop a new product with a higher nutritional value than regular white chocolate by enriching white chocolate with blueberry juice as a natural source of polyphenols. Since phenolic compounds are highly sensitive to heat, light, oxygen, and pH, encapsulated form of blueberry juice was used to increase their stability in the product. Blueberry juice was encapsulated on maltodextrin (B/M) and added to white chocolate at 80 g/kg and 100 g/kg concentrations. Enrichment significantly (p0.05) except for the sweetness. The enriched chocolate samples were less sweet. The results of this study indicate the potential of maltodextrin as a carrier of sensitive bioactive compounds for the enrichment of products like white chocolate. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Serbian |
| تدمد: | 2217-5369 2217-5660 |
| Relation: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2023/2217-53692302077L.pdf; https://doaj.org/toc/2217-5369; https://doaj.org/toc/2217-5660 |
| DOI: | 10.5937/ffr0-46552 |
| URL الوصول: | https://doaj.org/article/1d3a55b1fa97484eb0e4aa9375d1c1d5 |
| رقم الأكسشن: | edsdoj.1d3a55b1fa97484eb0e4aa9375d1c1d5 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 22175369 22175660 |
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| DOI: | 10.5937/ffr0-46552 |