Chocolate as a carrier for cocoa's functional ingredients
Нема приказа
Аутори
Bulatović, MajaZarić, Danica
Rakin, Marica B.
Krunić, Tanja
Lončarević, Ivana
Pajin, Biljana
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. The chocolate prepared with L. rhamnosus HN001 strain at 40°C achieved the highest survivability, which was above 90% (viable cell count of about 8.1 log (CFU/g)) after 6 months of storage. This strain could be selected for high-quality probiotic chocolate production. The addition of probiotic L. rhamnosus HN001 significantly improves the rheological properties of probiotic chocolate. The addition of bioactive whey protein hydrolysate did not show significant changes in the total content of polyphenols or ABTS radical scavenging activity. However, DPPH radical scavenging activity showed an increase of 1.28 times during storage and about 1.46 in relation to the control sample and the sample supplemented with unhydrolyzed whey proteins. The ...bioactive whey protein hydrolysate affects chocolate rheology by increasing the thixotropic loop 8.02 times in relation to the control sample, and 1.57 times compared to the sample supplemented with unhydrolyzed whey proteins. Based on the results, the addition of probiotics and bioactive whey protein hydrolysate powder in industrial conditions, which was done in the mixing tank (at 40°C) before the chocolate shaping phase, provides preservation of both functional ingredients as key components for this type of product. The addition of probiotics improves the rheological properties of chocolate, while the addition of whey protein hydrolysate leads to undesirable viscosity increase that can be avoided using a more efficient emulsifier.
Кључне речи:
Antioxidants / Chocolate / Cocoa / Probiotics / WheyИзвор:
The Diversified Benefits of Cocoa and Chocolate, 2018, 69-92Колекције
Институција/група
Tehnološko-metalurški fakultetTY - CHAP AU - Bulatović, Maja AU - Zarić, Danica AU - Rakin, Marica B. AU - Krunić, Tanja AU - Lončarević, Ivana AU - Pajin, Biljana PY - 2018 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3793 AB - The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. The chocolate prepared with L. rhamnosus HN001 strain at 40°C achieved the highest survivability, which was above 90% (viable cell count of about 8.1 log (CFU/g)) after 6 months of storage. This strain could be selected for high-quality probiotic chocolate production. The addition of probiotic L. rhamnosus HN001 significantly improves the rheological properties of probiotic chocolate. The addition of bioactive whey protein hydrolysate did not show significant changes in the total content of polyphenols or ABTS radical scavenging activity. However, DPPH radical scavenging activity showed an increase of 1.28 times during storage and about 1.46 in relation to the control sample and the sample supplemented with unhydrolyzed whey proteins. The bioactive whey protein hydrolysate affects chocolate rheology by increasing the thixotropic loop 8.02 times in relation to the control sample, and 1.57 times compared to the sample supplemented with unhydrolyzed whey proteins. Based on the results, the addition of probiotics and bioactive whey protein hydrolysate powder in industrial conditions, which was done in the mixing tank (at 40°C) before the chocolate shaping phase, provides preservation of both functional ingredients as key components for this type of product. The addition of probiotics improves the rheological properties of chocolate, while the addition of whey protein hydrolysate leads to undesirable viscosity increase that can be avoided using a more efficient emulsifier. T2 - The Diversified Benefits of Cocoa and Chocolate T1 - Chocolate as a carrier for cocoa's functional ingredients EP - 92 SP - 69 UR - https://hdl.handle.net/21.15107/rcub_technorep_3793 ER -
@inbook{ author = "Bulatović, Maja and Zarić, Danica and Rakin, Marica B. and Krunić, Tanja and Lončarević, Ivana and Pajin, Biljana", year = "2018", abstract = "The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. The chocolate prepared with L. rhamnosus HN001 strain at 40°C achieved the highest survivability, which was above 90% (viable cell count of about 8.1 log (CFU/g)) after 6 months of storage. This strain could be selected for high-quality probiotic chocolate production. The addition of probiotic L. rhamnosus HN001 significantly improves the rheological properties of probiotic chocolate. The addition of bioactive whey protein hydrolysate did not show significant changes in the total content of polyphenols or ABTS radical scavenging activity. However, DPPH radical scavenging activity showed an increase of 1.28 times during storage and about 1.46 in relation to the control sample and the sample supplemented with unhydrolyzed whey proteins. The bioactive whey protein hydrolysate affects chocolate rheology by increasing the thixotropic loop 8.02 times in relation to the control sample, and 1.57 times compared to the sample supplemented with unhydrolyzed whey proteins. Based on the results, the addition of probiotics and bioactive whey protein hydrolysate powder in industrial conditions, which was done in the mixing tank (at 40°C) before the chocolate shaping phase, provides preservation of both functional ingredients as key components for this type of product. The addition of probiotics improves the rheological properties of chocolate, while the addition of whey protein hydrolysate leads to undesirable viscosity increase that can be avoided using a more efficient emulsifier.", journal = "The Diversified Benefits of Cocoa and Chocolate", booktitle = "Chocolate as a carrier for cocoa's functional ingredients", pages = "92-69", url = "https://hdl.handle.net/21.15107/rcub_technorep_3793" }
Bulatović, M., Zarić, D., Rakin, M. B., Krunić, T., Lončarević, I.,& Pajin, B.. (2018). Chocolate as a carrier for cocoa's functional ingredients. in The Diversified Benefits of Cocoa and Chocolate, 69-92. https://hdl.handle.net/21.15107/rcub_technorep_3793
Bulatović M, Zarić D, Rakin MB, Krunić T, Lončarević I, Pajin B. Chocolate as a carrier for cocoa's functional ingredients. in The Diversified Benefits of Cocoa and Chocolate. 2018;:69-92. https://hdl.handle.net/21.15107/rcub_technorep_3793 .
Bulatović, Maja, Zarić, Danica, Rakin, Marica B., Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, "Chocolate as a carrier for cocoa's functional ingredients" in The Diversified Benefits of Cocoa and Chocolate (2018):69-92, https://hdl.handle.net/21.15107/rcub_technorep_3793 .