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dc.creatorJovanović, Petar
dc.creatorPajin, Biljana
dc.creatorLončarić, Ante
dc.creatorJozinović, Antun
dc.creatorPetrović, Jovana
dc.creatorFišteš, Aleksandar
dc.creatorZarić, Danica
dc.creatorTumbas Šaponjac, Vesna
dc.creatorAčkar, Đurđica
dc.creatorLončarević, Ivana
dc.date.accessioned2022-12-07T13:51:58Z
dc.date.available2022-12-07T13:51:58Z
dc.date.issued2022
dc.identifier.issn2071-1050
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/5266
dc.description.abstractWhite chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.sr
dc.language.isoensr
dc.publisherMDPIsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceSustainability (Switzerland)sr
dc.subjectantioxidant capacitysr
dc.subjectblueberry polyphenolssr
dc.subjectcolorsr
dc.subjectmelting behaviorsr
dc.subjectoxidation stabilitysr
dc.subjectrheologysr
dc.subjectsensory characteristicssr
dc.subjecttextural characteristicssr
dc.subjectwheysr
dc.subjectwhite chocolatesr
dc.titleWhey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolatesr
dc.typearticlesr
dc.rights.licenseBYsr
dc.citation.issue21
dc.citation.rankM22~
dc.citation.spage14172
dc.citation.volume14
dc.identifier.doi10.3390/su142114172
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/13039/bitstream_13039.pdf
dc.identifier.scopus2-s2.0-85141884917
dc.type.versionpublishedVersionsr


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