| Autor: |
Delli Huaman-Rojas, Jorge L. Maicelo-Quintana, Diner Mori-Mestanza, Erick A. Auquiñivin-Silva, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Italo Maldonado-Ramirez, Efrain M. Castro-Alayo, César R. Balcázar-Zumaeta |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Applied Food Research, Vol 4, Iss 1, Pp 100433- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2772-5022 |
| DOI: |
10.1016/j.afres.2024.100433 |
| Popis: |
White chocolate has seen a promising trend in consumption in recent years; however, the minimal concentrations of its bioactive properties have not brought benefits to human health. This research aimed to improve the nutritional value of white chocolate by adding freeze-dried blackberries at different concentrations of 2 %, 4 %, 6 %, 8 %, and 10 %. The physicochemical properties of the fortified chocolates were studied, observing that the particle size increased significantly (p < 0.05), but rheology and hardness decreased significantly (p < 0.05). In addition, adding freeze-dried blackberries to the white chocolate led to a color change from red to violet and a loss of gloss. Total polyphenol content increased 3.3-fold, while antioxidant activity increased 2.9-fold in WC/B10 %. The results indicate a possible path, opportunities, and limitations for incorporating other fruits in white chocolate, as well as the study of sensory analysis to know consumers' general acceptability of fortified chocolates. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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