TY  - JOUR
AU  - Lončarević, Ivana
AU  - Stožinić, Milica
AU  - Pajin, Biljana
AU  - Nikolić, Ivana
AU  - Petrović, Jovana
AU  - Šojić, Branislav
AU  - Zarić, Danica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7075
AB  - 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 (p<0.05) increased the content of total dietary fibres and carbohydrates in the white chocolate and decreased proteins and total fats. The addition of the encapsulates significantly (p<0.05) impacted all particle size parameters, especially volumeweighted mean D[3,4] which increased (14.38 μm for B/M80 and 16.00 μm for B/M100) compared to the control (13.06 μm). Rheological properties are of great importance for products like chocolate and the incorporation of the encapsulates significantly (p<0.05) increased the values of rheology parameters like Casson viscosity (1.04 Pa s for B/M80 and 1.21 Pa s for B/M100). Likewise, enrichment significantly (p<0.05) decreased the hardness of the sample (B/M80) compared to the control. Furthermore, the content of total polyphenols and antioxidant capacity significantly (p<0.05) increased following the added concentration of the encapsulates. The highest content of total polyphenols and antioxidant capacity was observed in the chocolate sample enriched with 100 g/kg of encapsulate. The colour of the enriched samples significantly (p[removed]0.05) 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.
AB  - Niži sadržaj fenolnih jedinjenja u beloj čokoladi čini ovaj konditorski proizvod
manje zdravim i time adekvatnim za obogaćivanje u odnosu na druge vrste čokolade, crnu
ili mlečnu. To se dešava zbog odsustva tamnih čvrstih delova kakaoa u beloj čokoladi,
bogatih ovim jedinjenjima. Naše istraživanje je imalo za cilj da razvije novi proizvod sa
većom nutritivnom vrednošću od obične bele čokolade. Poznato je da su fenolna
jedinjenja veoma osetljiva na toplotu, svetlost, kiseonik i pH, i zbog toga je bilo potrebno
njihovo inkapsuliranje na maltodekstrinu. Sok od borovnice, kao izvor polifenola,
inkapsuliran je na maltodekstrinu (B/M) i dodat u belu čokoladu u količini od 80 g/kg,
odnosno 100 g/kg. Obogaćivanje bele čokolade značajno je (p<0.05) povećalo sadržaj
ukupnih dijetetskih vlakana i ugljenih hidrata uz smanjenje sadržaja proteina i ukupne
masti. Dodavanje inkapsulata značajno je (p<0.05) uticalo na sve parametre veličine
čestica, posebno na vrednost zapreminsko srednjeg prečnika D[3,4] koja je povećana
(14.38 mm za B/M80 i 16.00 mm za B/M100) u poređenju sa kontrolom (13.06 mm).
Reološka svojstva su od velikog značaja za proizvode kao što je čokolada, a inkorporacija
inkapsulata značajno (p<0.05) povećava vrednosti reoloških parametara kao što je
Cassonov viskozitet (1.04 Pa∙s za B/M80 i 1.21 Pa∙s za B/M100). Isto tako, obogaćivanje
je značajno (p<0.05) smanjilo tvrdoću uzorka (B/M80) u poređenju sa kontrolom. Štaviše,
sadržaj ukupnih polifenola i antioksidativni kapacitet značajno su porasli (p<0.05) nakon
dodavanja određene koncentracije inkapsulata. Najveći sadržaj ukupnih polifenola i
antioksidativni kapacitet uočen je u uzorku čokolade sa 100 g/kg inkapsulata. Boja
obogaćenih uzoraka značajno se (p<0.05) razlikovala od kontrolnog uzorka. Uticaj
dodatog inkapsulata na senzorna svojstva nije bio značajan (p>0.05) osim slatkoće. Uzorci
čokolade koji su obogaćeni bili su manje slatki. Rezultati ove studije ukazuju na potencijal
maltodekstrina kao nosioca osetljivih bioaktivnih jedinjenja za obogaćivanje proizvoda
poput bele čokolade.
PB  - University of Novi Sad, Institute of Food Technology
T2  - Food and Feed Research
T1  - BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE
T1  - SOK OD BOROVNICE INKAPSULIRAN NA MALTODEKSTRINU: UTICAJ NA OSOBINE BELE
ČOKOLADE
EP  - 89
IS  - 2
SP  - 77
VL  - 50
DO  - 10.5937/ffr0-46552
ER  - 

@article{
author = "Lončarević, Ivana and Stožinić, Milica and Pajin, Biljana and Nikolić, Ivana and Petrović, Jovana and Šojić, Branislav and Zarić, Danica",
year = "2023",
abstract = "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 (p<0.05) increased the content of total dietary fibres and carbohydrates in the white chocolate and decreased proteins and total fats. The addition of the encapsulates significantly (p<0.05) impacted all particle size parameters, especially volumeweighted mean D[3,4] which increased (14.38 μm for B/M80 and 16.00 μm for B/M100) compared to the control (13.06 μm). Rheological properties are of great importance for products like chocolate and the incorporation of the encapsulates significantly (p<0.05) increased the values of rheology parameters like Casson viscosity (1.04 Pa s for B/M80 and 1.21 Pa s for B/M100). Likewise, enrichment significantly (p<0.05) decreased the hardness of the sample (B/M80) compared to the control. Furthermore, the content of total polyphenols and antioxidant capacity significantly (p<0.05) increased following the added concentration of the encapsulates. The highest content of total polyphenols and antioxidant capacity was observed in the chocolate sample enriched with 100 g/kg of encapsulate. The colour of the enriched samples significantly (p[removed]0.05) 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., Niži sadržaj fenolnih jedinjenja u beloj čokoladi čini ovaj konditorski proizvod
manje zdravim i time adekvatnim za obogaćivanje u odnosu na druge vrste čokolade, crnu
ili mlečnu. To se dešava zbog odsustva tamnih čvrstih delova kakaoa u beloj čokoladi,
bogatih ovim jedinjenjima. Naše istraživanje je imalo za cilj da razvije novi proizvod sa
većom nutritivnom vrednošću od obične bele čokolade. Poznato je da su fenolna
jedinjenja veoma osetljiva na toplotu, svetlost, kiseonik i pH, i zbog toga je bilo potrebno
njihovo inkapsuliranje na maltodekstrinu. Sok od borovnice, kao izvor polifenola,
inkapsuliran je na maltodekstrinu (B/M) i dodat u belu čokoladu u količini od 80 g/kg,
odnosno 100 g/kg. Obogaćivanje bele čokolade značajno je (p<0.05) povećalo sadržaj
ukupnih dijetetskih vlakana i ugljenih hidrata uz smanjenje sadržaja proteina i ukupne
masti. Dodavanje inkapsulata značajno je (p<0.05) uticalo na sve parametre veličine
čestica, posebno na vrednost zapreminsko srednjeg prečnika D[3,4] koja je povećana
(14.38 mm za B/M80 i 16.00 mm za B/M100) u poređenju sa kontrolom (13.06 mm).
Reološka svojstva su od velikog značaja za proizvode kao što je čokolada, a inkorporacija
inkapsulata značajno (p<0.05) povećava vrednosti reoloških parametara kao što je
Cassonov viskozitet (1.04 Pa∙s za B/M80 i 1.21 Pa∙s za B/M100). Isto tako, obogaćivanje
je značajno (p<0.05) smanjilo tvrdoću uzorka (B/M80) u poređenju sa kontrolom. Štaviše,
sadržaj ukupnih polifenola i antioksidativni kapacitet značajno su porasli (p<0.05) nakon
dodavanja određene koncentracije inkapsulata. Najveći sadržaj ukupnih polifenola i
antioksidativni kapacitet uočen je u uzorku čokolade sa 100 g/kg inkapsulata. Boja
obogaćenih uzoraka značajno se (p<0.05) razlikovala od kontrolnog uzorka. Uticaj
dodatog inkapsulata na senzorna svojstva nije bio značajan (p>0.05) osim slatkoće. Uzorci
čokolade koji su obogaćeni bili su manje slatki. Rezultati ove studije ukazuju na potencijal
maltodekstrina kao nosioca osetljivih bioaktivnih jedinjenja za obogaćivanje proizvoda
poput bele čokolade.",
publisher = "University of Novi Sad, Institute of Food Technology",
journal = "Food and Feed Research",
title = "BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE, SOK OD BOROVNICE INKAPSULIRAN NA MALTODEKSTRINU: UTICAJ NA OSOBINE BELE
ČOKOLADE",
pages = "89-77",
number = "2",
volume = "50",
doi = "10.5937/ffr0-46552"
}

Lončarević, I., Stožinić, M., Pajin, B., Nikolić, I., Petrović, J., Šojić, B.,& Zarić, D.. (2023). BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE. in Food and Feed Research
University of Novi Sad, Institute of Food Technology., 50(2), 77-89.
https://doi.org/10.5937/ffr0-46552

Lončarević I, Stožinić M, Pajin B, Nikolić I, Petrović J, Šojić B, Zarić D. BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE. in Food and Feed Research. 2023;50(2):77-89.
doi:10.5937/ffr0-46552 .

Lončarević, Ivana, Stožinić, Milica, Pajin, Biljana, Nikolić, Ivana, Petrović, Jovana, Šojić, Branislav, Zarić, Danica, "BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE" in Food and Feed Research, 50, no. 2 (2023):77-89,
https://doi.org/10.5937/ffr0-46552 . .

Zarić, D., Rakin, M., Bulatović, M., Pajin, B., Lončarević, I., Petrović, J.,& Blaževska, Z.. (2021). Funkcionalna čokolada sa ekstraktima žalfije i acerole. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7356

Zarić D, Rakin M, Bulatović M, Pajin B, Lončarević I, Petrović J, Blaževska Z. Funkcionalna čokolada sa ekstraktima žalfije i acerole. 2021;.
https://hdl.handle.net/21.15107/rcub_technorep_7356 .

Zarić, Danica, Rakin, Marica, Bulatović, Maja, Pajin, Biljana, Lončarević, Ivana, Petrović, Jovana, Blaževska, Zagorka, "Funkcionalna čokolada sa ekstraktima žalfije i acerole" (2021),
https://hdl.handle.net/21.15107/rcub_technorep_7356 .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Petrović, Jovana
AU  - Nikolić, Ivana
AU  - Maravić, Nikola
AU  - Ačkar, Đurđica
AU  - Šubarić, Drago
AU  - Zarić, Danica
AU  - Miličević, Borislav
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4815
AB  - Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
T2  - Molecules
T1  - White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics
IS  - 19
VL  - 26
DO  - 10.3390/molecules26195908
ER  - 

@article{
author = "Lončarević, Ivana and Pajin, Biljana and Petrović, Jovana and Nikolić, Ivana and Maravić, Nikola and Ačkar, Đurđica and Šubarić, Drago and Zarić, Danica and Miličević, Borislav",
year = "2021",
abstract = "Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.",
journal = "Molecules",
title = "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics",
number = "19",
volume = "26",
doi = "10.3390/molecules26195908"
}

Lončarević, I., Pajin, B., Petrović, J., Nikolić, I., Maravić, N., Ačkar, Đ., Šubarić, D., Zarić, D.,& Miličević, B.. (2021). White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. in Molecules, 26(19).
https://doi.org/10.3390/molecules26195908

Lončarević I, Pajin B, Petrović J, Nikolić I, Maravić N, Ačkar Đ, Šubarić D, Zarić D, Miličević B. White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. in Molecules. 2021;26(19).
doi:10.3390/molecules26195908 .

Lončarević, Ivana, Pajin, Biljana, Petrović, Jovana, Nikolić, Ivana, Maravić, Nikola, Ačkar, Đurđica, Šubarić, Drago, Zarić, Danica, Miličević, Borislav, "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics" in Molecules, 26, no. 19 (2021),
https://doi.org/10.3390/molecules26195908 . .

Zarić, D., Bulatović, M., Rakin, M., Pajin, B., Lončarević, I., Petrović, J.,& Jovanović, P.. (2020). NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7359

Zarić D, Bulatović M, Rakin M, Pajin B, Lončarević I, Petrović J, Jovanović P. NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU. 2020;.
https://hdl.handle.net/21.15107/rcub_technorep_7359 .

Zarić, Danica, Bulatović, Maja, Rakin, Marica, Pajin, Biljana, Lončarević, Ivana, Petrović, Jovana, Jovanović, Petar, "NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU" (2020),
https://hdl.handle.net/21.15107/rcub_technorep_7359 .