The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents

Komes, Draženka; Belščak‐Cvitanović, Ana; Škrabal, Svjetlana; Vojvodić, Aleksandra; Bušić, Arijana

doi:10.1016/j.lwt.2013.02.016

Cited by 35 publications

(49 citation statements)

References 50 publications

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“…This fact also confirms that the influence of milk antioxidants on total antioxidant capacity of enriched milk samples is insignificant in comparison with the contribution of antioxidants derived from plant extracts, indicating that the antioxidant capacity of enriched goat's milk is the consequence solely of the plant extracts. Upon the addition of plant extracts, the antioxidant capacity of goat's milk beverages increased up to 3 mmol TE per L, which is comparable to the antioxidant capacity of green tea (32), coffee (33) or chocolate (34), as some of the most well known antioxidants. The antioxidant capacity obtained by both scavenging assays again revealed the antioxidant superiority of mint-enriched goat's milk beverages.…”

Section: Bioactive Composition Of Plant Extracts and Enriched Goat's mentioning

confidence: 70%

Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

Komes

Bušić

Belščak‐Cvitanović

et al. 2017

Food Technol. Biotechnol.

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SummaryRegardless of its highly valuable nutritive composition, goat's milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat's milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment. The impact of plant species (lemon balm, mint, lavender, rosemary and sage) and ultrasound treatment duration (5 or 10 min) on the physicochemical, bioactive and sensory characteristics of enriched beverages was evaluated. The addition of plant extracts to goat's milk significantly increased the concentration of bioactive components (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives), in dependence of the added plant extract. The prolongation of the ultrasound homogenization markedly decreased the fat globule size and thus beneficially affected the product stability. Apart from the achieved bioactive enrichment and stability, the developed beverages exhibited significantly improved sensory properties in comparison to plain goat's milk, with the highest overall acceptability determined for samples enriched with mint and rosemary.

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Section: Bioactive Composition Of Plant Extracts and Enriched Goat's mentioning

confidence: 70%

Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

Komes

Bušić

Belščak‐Cvitanović

et al. 2017

Food Technol. Biotechnol.

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“…Controlling fat bloom formation on milk chocolate has been reported by Sonwai and Rousseau (2010). Dried fruit enrichment dried influenced on the consumer acceptability of milk chocolate (Komes et al 2013). Cinnamon powder enrichment has been conducted in previous researches Tekin 2014a,b, 2015).…”

Section: Introductionmentioning

confidence: 99%

Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition

2016

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Abstract. Rasuluntari IN, Muhammad DRA, Praseptiangga D. 2016. Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition. Nusantara Bioscience 8: 297-300. Among confectionery products, milk chocolate bar is the most popular product. The development of Indonesian cocoa agroindustry and chocolate signature with special characteristics are required since Indonesia is the third largest cocoa producing country in the world. The effects of cinnamon powder addition in milk chocolate and its impact on the consumer acceptance of milk chocolate were evaluated in this study. Cinnamon-enriched milk chocolates were formulated by completely randomized design (CRD) with one factor which was concentration of cinnamon powder (5%; 10%; and 15%). Sensory evaluation (color, aroma, taste, appearance, overall) were determined by hedonic test with scoring method. The results showed that the level of panelist acceptance decreased with increasing concentrations of cinnamon powder added. Milk chocolate bar with the addition of 5% of cinnamon powder had the highest level of acceptance and preferences for some of the sensory attributes evaluated.

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“…reduced sugar, dried fruits addition, etc. (Belščak-Cvitanović et al 2015;Komes et al 2013;Morais et al 2015;Oliveira et al 2015). The intensity of sensory attributes changed because of the different processes involved in food breakdown during consumption, including structural changes and the release of different taste and olfactory compounds (Sudre et al 2012).…”

Section: Introductionmentioning

confidence: 99%

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

et al. 2015

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Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixtyseven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes.

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The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents

Cited by 35 publications

References 50 publications

Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

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