prikaz prve stranice dokumenta Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition
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Scientific paper - Original scientific paper
Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition
Molecules, 25 (2020), 22; 5470. https://doi.org/10.3390/molecules25225470
Barišić, Veronika; Stokanović, Milica Cvijetić; Flanjak, Ivana; Doko, Kristina; Jozinović, Antun; Babić, Jurislav; Šubarić, Drago; Miličević, Borislav; Cindrić, Ines; Ačkar, Đurđica

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Barišić, V., Stokanović, M. C., Flanjak, I., Doko, K., Jozinović, A., Babić, J. ... Ačkar, Đ. (2020). Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition. Molecules, 25. (22). doi: 10.3390/molecules25225470

Barišić, Veronika, et al. "Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition." Molecules, vol. 25, no. 22, 2020. https://doi.org/10.3390/molecules25225470

Barišić, Veronika, Milica Cvijetić Stokanović, Ivana Flanjak, Kristina Doko, Antun Jozinović, Jurislav Babić, Drago Šubarić, Borislav Miličević, Ines Cindrić and Đurđica Ačkar. "Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition." Molecules 25, no. 22 (2020). https://doi.org/10.3390/molecules25225470

Barišić, V., et al. (2020) 'Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition', Molecules, 25(22). doi: 10.3390/molecules25225470

Barišić V, Stokanović MC, Flanjak I, Doko K, Jozinović A, Babić J, and sur.. Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition. Molecules [Internet]. 2020 November 23 [cited 2024 December 31];25(22). doi: 10.3390/molecules25225470

V. Barišić, et al., "Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition", Molecules, vol. 25, no. 22, November 2020. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:499193. [Accessed: 31 December 2024]

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Metadata
Title (english)Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition
AuthorVeronika Barišić
AuthorMilica Cvijetić Stokanović
AuthorIvana Flanjak
AuthorKristina Doko
AuthorAntun Jozinović
AuthorJurislav Babić
AuthorDrago Šubarić
AuthorBorislav Miličević
AuthorInes Cindrić
AuthorĐurđica Ačkar
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleMolecules
Numberingvol. 25, no. 22, 5470
e-ISSN1420-3049
DOIhttps://doi.org/10.3390/molecules25225470
URN:NBNurn:nbn:hr:112:499193
Publication2020-11-23
Document URLhttps://www.mdpi.com/1420-3049/25/22/5470
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-04-18 07:36:47