SavedAdd your journal

Journals / Gıda / 2016 / Cilt: 41 - Sayı: 5

ENRICHMENT OF FUNCTIONAL PROPERTIES OF WHITE CHOCOLATES WITH CORNELIAN CHERRY, SPINACH AND POLLEN POWDERS

KIZILCIK, ISPANAK VE POLEN TOZLARI KULLANILARAK BEYAZ ÇİKOLATALARIN FONKSİYONEL ÖZELLİKLERİNİN ZENGİNLEŞTİRİLMESİ

İnci CERİT
Sara ŞENKAYA
Berna TULUKOĞLU
Merve KURTULUŞ
Omca DEMİRKOL
Journal
Gıda
Pages
311–316
Publication Date
2016-10-01
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The obtained results showed that plain white chocolateexhibited no phenolic compound.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Nowadays, there is an increasing demand to reduce the chemical additives and enrich the functionalproperties of food with using natural ingredients such as fruit and vegetables.
📊
Key Findings & Data:The Folin-Ciocalteu reagent wasused to evaluate the total phenolic content and the antioxidant capacity of samples was measured bytwo different assays which were DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity and FRAP(ferric reducing antioxidant power) tests.
💡
Conclusion & Impact:The obtained results showed that plain white chocolateexhibited no phenolic compound.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Beyaz çikolata · antioksidan kapasite · kızılcık

Abstract

Nowadays, there is an increasing demand to reduce the chemical additives and enrich the functionalproperties of food with using natural ingredients such as fruit and vegetables. In this study, the objectivewas to determine the influence of addition of cornelian cherry, spinach and bee pollen powders on thetotal phenolic content and antioxidant capacity of white chocolate. The Folin-Ciocalteu reagent wasused to evaluate the total phenolic content and the antioxidant capacity of samples was measured bytwo different assays which were DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity and FRAP(ferric reducing antioxidant power) tests. The obtained results showed that plain white chocolateexhibited no phenolic compound. In addition, antioxidant activity of white chocolate was found solow. However, the addition of cornelian cherry and spinach to chocolates enhanced the total phenoliccontent and antioxidant capacity and contribution of pollen powder to functional property of whitechocolate was found as highest among all powders used

Özet

-

🔖

Cite This Article

CERİT, İ., ŞENKAYA, S., TULUKOĞLU, B., KURTULUŞ, M., DEMİRKOL, O. (2016). ENRICHMENT OF FUNCTIONAL PROPERTIES OF WHITE CHOCOLATES WITH CORNELIAN CHERRY, SPINACH AND POLLEN POWDERS. Gıda, Cilt: 41 - Sayı: 5, 311–316. https://ajindex.com/articles/668209

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (12)

  1. Afoakwa EO, Paterson A, Fowler M. 2007. Factors influencing rheological and textural qualities in chocolate - a review. Trends Food Sci Technol, 18: 290-298. Vercet A. 2003. Browning of white chocolate during storage. Food Chem, 81 (3): 371-377.
  2. Samsudin S, Rahim AA. 1996. Use of palm mid-fraction in white chocolate formulation. J Sci Food Agr, 71 (4): 483-490.
  3. Jalil AMM, Ismail A. 2008. Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health? Molecules, 13 (9): 2190-2219.
  4. Gu L, House SE, Wu X, Ou B, Prior RL. 2006. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. J Agr Food Chem, 54 (11): 4057-4061.
  5. Yao LH, Jiang YM, Shi J, Tomas-Barberan FA, Datta N, Singanusong R, Chen SS. 2004. Flavonoids in food and their health benefits. Plant Food Hum Nutr, 59 (3): 113-122. Liu RH. 2003. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am J Clin Nutr, 78 (3): 517-520.
  6. Tural S, Koca I. 2008. Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey. Sci Hort, 116 (4): 362-366.
  7. Pantelidis GE, Vasilakakis M, Manganaris GA, Diamantidis G. 2007. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem, 102 (3): 777-783.
  8. Lee J, Lee S, Lee H, Park K, Choe E. 2002. Spinach (Spinacia oleracea) powder as a natural food-grade antioxidant in deep-fat-fried products. J Agr Food Chem, 50 (20): 5664-5669.
  9. Howard LR, Pandjaitan N, Morelock T, Gil MI. 2002. Antioxidant capacity and phenolic content of spinach as affected by genetics and growing season. J Agr Food Chem, 50 (21): 5891-5896.
  10. Ismail A, Marjan ZM, Foong CW. 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chem, 87 (4): 581-586. 13. Feás X, Vázquez-Tato MP, Estevinho L, Seijas JA, Iglesias A. 2012. Organic bee pollen: botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality. Molecules, 17 (7): 8359-8377.
  11. Carpes ST, Begnini R, Alencar SMD, Masson ML. 2007. Study of preparations of bee pollen extracts, antioxidant and antibacterial activity. Ciênc Agrotec, 31 (6): 1818-1825.
  12. Todorovic V, Redovnikovic IR, Todorovic Z, Jankovic G, Dodevska M, Sobajic S. 2015. Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia. J Food Comp