Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Hadnađev, Miroslav; Kalić, Marina; Krstonošić, Velјko; Jovanović-Lješković, Nataša; Erceg, Tamara; Škrobot, Dubravka; Dapčević‐Hadnađev, Tamara

doi:10.1016/j.fochx.2023.100583

Cited by 18 publications

(13 citation statements)

References 36 publications

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“…The values of chocolate varied between 49.68 and 54.69 N. The increase in the hardness of WSPC might be due to the interaction of WSPI between fat. Similarly, Hadnad̵ev et al reported an increased amount of soy protein in chocolate resulted with higher breaking point. The smaller particle size of the ingredients in the chocolate also has an inverse relation with hardness.…”

Section: Resultsmentioning

confidence: 91%

“…The forces between solid particles and their distances in the physical structure are primarily affecting the yield stress values. Therefore, compared to the viscosity value, the yield stress value is less affected by an increase in fat content . However, the viscosity of WSPI chocolates was good as it falls under the acceptable limits of flow behavior for chocolates, i.e., Casson yield: 10–100 Pa and Casson plastic viscosity: 1–20 Pa·s …”

Section: Resultsmentioning

confidence: 99%

“…Watermelon seed protein-incorporated chocolate was found to be in the appropriate range of conventional chocolates. i.e., 30–45 °C . The temperature at which WSPC starts to melt ( T onset ), melts at the fastest rate ( T peak ), and melts completely ( T end ) are presented in Table S7, while DSC curves are given in Figure .…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, compared to the viscosity value, the yield stress value is less affected by an increase in fat content. 59 However, the viscosity of WSPI chocolates was good as it falls under the acceptable limits of flow behavior for chocolates, i.e., Casson yield: 10−100 Pa and Casson plastic viscosity: 1−20 Pa•s. 63 Based on the casson model, viscosity of WSPC decreased significantly with the increased amount of WSPI.…”

Section: Rheological Properties Of Wspcmentioning

confidence: 96%

“…i.e., 30−45 °C. 59 The temperature at which WSPC starts to melt (T onset ), melts at the fastest rate (T peak ), and melts completely (T end ) are presented in Table S7, while DSC curves are given in Figure 4.…”

Section: Color Characteristics Of Wspcmentioning

confidence: 99%

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Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Chullikkal,

Mishra,

2023

ACS Food Sci. Technol.

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Watermelon seeds are one of the commonly generated fruit wastes but have the potential to be utilized for different functional food formulations due to the presence of a substantial quantity of proteins that are identified for various beneficiary effects. This study aimed to prepare a chocolate using watermelon seed protein isolate (WSPI) with substantial replacement of skim milk powder (SMP). WSPI was extracted with a yield of 35.81% and a protein content of 71.23%. Compared with the control, chocolates prepared using WSPI showed improved protein content (∼15−20%), energy (∼463−465 kcal/100 g), reduced carbohydrate content (∼65−59%), and other quality parameters (color, texture, rheological, sensorial, and shelf life). Melting temperature and viscosity of watermelon seed protein chocolate (WSPC) were considerably reduced as compared with the control chocolate. Overall, the chocolate prepared with 30% WSPI was found as the best formulation in this study owing to its similarity with the control on viscosity (3.57 Pa s), hardness (52.26 N), melting profile (42.5 °C), and sensorial properties. This signifies that WSPI would be a better replacer for SMP for the preparation of chocolates.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Rheological Properties Of Wspcmentioning

confidence: 96%

Section: Color Characteristics Of Wspcmentioning

confidence: 99%

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Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Chullikkal,

Mishra,

2023

ACS Food Sci. Technol.

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Characterization of white chocolate enriched with co‐encapsulated Lactobacillus acidophilus (La‐5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion

Didar

2023

Food Science & Nutrition

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This research focused on the production of a new kind of probiotic chocolate containing co‐encapsulated Lactobacillus acidophilus (La‐5) bacteria and rose hip shell fruit extract. Several properties of chocolate samples, including rheological, textural, thermal properties, particle size distribution, color indices, total phenolic and anthocyanin magnitude, antioxidant potential, and Raman spectroscopy were performed. The prepared white chocolates were assessed for the survival of the probiotic cell and the stability of anthocyanins and phenolic components in different storage times (until 90 days) and different storage temperatures (at 4 and 25°C). Observations imply that both temperature and duration of storage had an impact on the extent of survival of probiotics as well as stability of total phenolic content (TPC) and anthocyanin content (p < .05). During in vitro gastrointestinal circumstances, the extent of survival of L. acidophilus, in two chocolate matrixes, was assessed. At the end of gastric and intestinal condition, the log of viable cells was 7 and 6, respectively. The magnitude of the bioaccessibility of anthocyanin and phenolic components was 81% and 78%, respectively. Sensory evaluation affirmed that there was no remarkable variation between samples in terms of overall acceptance.

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Indigenous Small Fish as a Source of Bioactive Compounds to Combat Malnutrition

Kumar,

Tejpal,

Anas

et al. 2024

Perspectives and Applications of Indigenous Small Fish in India

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Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Cited by 18 publications

References 36 publications

Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Characterization of white chocolate enriched with co‐encapsulated Lactobacillus acidophilus (La‐5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion

Indigenous Small Fish as a Source of Bioactive Compounds to Combat Malnutrition

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