Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes
Carolina Olivati,
Yara Paula Nishiyama-Hortense,
Natália Soares Janzantti
et al.
Abstract:Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a re… Show more
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