Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/1574
Title: | Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content | Authors: | Lončarević, Ivana Pajin, Biljana Fišteš, Aleksandar Tumbas Šaponjac, Vesna Petrović, Jovana Jovanović, Petar Vulić, Jelena Zarić, Danica |
Issue Date: | 1-Jun-2018 | Publisher: | Elsevier | Journal: | LWT | Abstract: | © 2018 White chocolate does not contain fat-free cocoa solids and thus lacks bioactive components. In the present study, white chocolate was enriched with encapsulated blackberry juice in concentrations: 60 g kg−1, 80 g kg−1, and 100 g kg−1. The results showed an increase of volume weighted mean in enriched chocolates with increasing the concentration of encapsulate from 13.06 μm in white chocolate to 18.05 μm in chocolate with 100 g kg−1 of encapsulate. Casson viscosity of chocolate mass increased at the same time (from 0.63 Pa in white chocolate to 1.22 Pa in chocolate with a maximum concentration of encapsulate) due to an increase of specific surfaces of solid particles in chocolate. Internal structure and surface gloss in chocolate with 100 g kg−1 of encapsulate are also affected where the lack of free fat phase caused mat color on the surface. However, the addition of encapsulated blackberry juice to white chocolate led to the creation of new type of enriched chocolate with attractive color and blackberry taste. Total polyphenol content (mg GAE/100 g) of white chocolate is increased from 40.75 to 75.06, 145.86, and 153.95 in chocolates with 60 g kg−1, 80 g kg−1, and 100 g kg−1 of encapsulate, respectively. | URI: | https://open.uns.ac.rs/handle/123456789/1574 | ISSN: | 00236438 | DOI: | 10.1016/j.lwt.2018.03.002 |
Appears in Collections: | TF Publikacije/Publications |
Show full item record
SCOPUSTM
Citations
44
checked on May 3, 2024
Page view(s)
47
Last Week
10
10
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.