Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
White compound chocolate (CC) and chocolate spread (CS) do not contain cocoa solids and thus they have deficiency of antioxidant activity. So, paprika extract (PE) was used to develop the visual and functional features of compound chocolate (CC) and chocolate spread (CS). Color stability of both chocolate samples was investigated for 12 weeks under accelerated shelf-life conditions and using PE significantly increased + a*, C*, and h degrees values of chocolate samples (P < 0.05). Also, at the end of shelf life, Delta E values were determined as > 2.83 and > 3.74 for CC and CS samples, respectively. Using PE in the production of CC and CS samples significantly increased antioxidant activity for pre-and post in vitro digestion, except for post digestion of S025 samples (P < 0.05). General acceptability of the CS samples decreased with increasing of PE ratios, for CC samples it was increased except for C100. The results showed that PE can be used in the production of functional chocolate with high antioxidant activity and as a natural coloring agent.
Açıklama
Anahtar Kelimeler
Chocolate, Paprika, Color Stability, Bioavailability, Sensory Evaluation
Kaynak
Journal of Food Measurement and Characterization
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
17
Sayı
4
