White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics
Аутори
Lončarević, IvanaPajin, Biljana
Petrović, Jovana
Nikolić, Ivana
Maravić, Nikola
Ačkar, Đurđica
Šubarić, Drago
Zarić, Danica
Miličević, Borislav
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 en...riched 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.
Кључне речи:
white chocolate / resistant starch / rheology / texture / thermal properties / dietary fiber / sensory characteristicsИзвор:
Molecules, 2021, 26, 19Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200134 (Универзитет у Новом Саду, Технолошки факултет) (RS-MESTD-inst-2020-200134)
DOI: 10.3390/molecules26195908
ISSN: 1420-3049
PubMed: 34641451
WoS: 000726638200001
Scopus: 2-s2.0-85116111055
Институција/група
Inovacioni centarTY - 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 . .