Longan ( Dimocarpus longan ) and lychee ( Litchi chinensis ): Functional ingredients in chocolate pralines
| Autor: | Ana Belščak-Cvitanović, Haile Ma, Draženka Komes, Muhammad Tayyab Rashid, Sara Karača |
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| Rok vydání: | 2019 |
| Předmět: |
Dried fruit
Food Handling 030309 nutrition & dietetics Biophysics Raw material Sensory analysis Antioxidants Candy 03 medical and health sciences Sapindaceae 0404 agricultural biotechnology Litchi Functional food Food science Quantitative Descriptive Analysis Chocolate Chromatography High Pressure Liquid Pharmacology 0303 health sciences Chemistry business.industry Polyphenols 04 agricultural and veterinary sciences Cell Biology 040401 food science Proanthocyanidin bioactive compounds chocolate pralines longan lychee polyphenolic content sensory evaluation Polyphenol Fruit Food processing Food Additives business Food Science |
| Zdroj: | Journal of Food Biochemistry. 43 |
| ISSN: | 1745-4514 0145-8884 |
| DOI: | 10.1111/jfbc.12811 |
| Popis: | Fresh and half-dried fruits of lychee (Litchi Chinensis) and longan (Dimocarpus longan) were processed by air drying and implemented in diverse forms as fillings in order to produce chocolate pralines. Both dried fruits and chocolate pralines were characterized with total polyphenols, proanthocyanidins, flavan-3-ols and antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl, 2, 2-Azino-Bis-3-Ethylbenzothiazoline-6-Sulfonic acid) were determined by spectrophotometric and sensory analyses by quantitative descriptive analysis. Specific polyphenolic compounds were quantified using high-performance liquid chromatography coupled with photodiode array detector. The bioactive content and profile of chocolate pralines produced with the addition of longan and lychee were not significantly altered when compared to plain chocolate, but the sensory analysis revealed a preference for lychee-containing pralines, due to characteristic fruity sensory properties. Since longan and lychee fruits are still underutilized as raw materials and ingredients in food production, preservation by drying and incorporation into new products may enable their popularization and increase functional food production. PRACTICAL APPLICATIONS: Since both longan and lychee are still underutilized as raw materials and ingredients in food production, preservation by drying and incorporation into new products may enable their popularization and increase functional food production. |
| Databáze: | OpenAIRE |
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