White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Lončarević, Ivana; Pajin, Biljana; Petrović, Jovana; Nikolić, Ivana; Maravić, Nikola; Ačkar, Đurđica; Šubarić, Drago; Zarić, Danica; Miličević, Borislav

doi:10.3390/molecules26195908

Cited by 16 publications

(7 citation statements)

References 22 publications

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“…In the present study, IGs with different structural properties showed dissimilar fermentation behavior; for example, they were fermented to different degrees almost throughout fermentation, and a higher degree was seen with BG, L, and BY, which have high solubility or simple structures [56][57][58], when compared with PAC, R, and Lit, which are insoluble or have complicated structures [59][60][61]. Such a result was expected, and has been evidenced in fructo-oligosaccharides varying in solubility [62]; additionally, polysaccharides differed in branching degree, since a complex structure needs the cooperation of various enzymes for a complete breakdown, and most enzymes prefer a soluble substrate.…”

Section: Discussionmentioning

confidence: 60%

In Vitro Fermentation of Different Indigestible Glucans with Varying Physico-Chemical Properties by Human Fecal Microbiota

et al. 2023

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Indigestible glucans (IGs) are dietary fibers that can promote human health via fermentation by the gut microbiota, where their physico-chemical properties play a crucial role. This effect remains to be fully explored. The aim of the current study was to comprehensively investigate and compare the fermentation characteristics of IGs with various structural properties, as well as their effects on the gut microbiota. Barley β-glucan (BG), laminarin (L), yeast β-glucan (BY), pachyman (PAC), resistant starch (R), and litesse (Lit) were anaerobically batch-fermented using the human fecal microbiota for 48 h. All the IGs were utilized by the gut microbiota at different rates, and 2% of L, 14% of BG, 23% of BY and PAC, and 35% of R and Lit were unfermented at the 48th hour. During fermentation, mono-, di-, or trisaccharides were released from BG, L, and Lit, and the pH of broth was greatly lowered by IGs, especially BG and L, along with the production of short-chain fatty acids. Interestingly, PAC favored butyric acid production, while BG, L, and BY preferred propionic acid. Moreover, lactic acid, but not succinic acid, was detected in considerable amounts, but only with BG and L after 5 h. 16S rDNA analysis showed different microbial structures and the selective promotion of bacteria with different IGs, while only PAC did not decrease microbial α-diversity. Further qPCR analysis confirmed that BG was more potent at proliferating Faecalibacterium prausnitzii; BY preferred total bacteria, Prevotella, and Lactobacillus; and R favored Bifidobacterium. The IG-induced changes in the gut microbiota were strongly correlated with carboxylic acid production. In conclusion, the six IGs differed in fermentation characteristics and gut microbiota regulation capacity, and each one could have specific applications in human health promotion.

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Section: Discussionmentioning

confidence: 60%

In Vitro Fermentation of Different Indigestible Glucans with Varying Physico-Chemical Properties by Human Fecal Microbiota

et al. 2023

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“…In this regard, the higher amounts of grape seed oils resulting from higher levels of GPP addition might cause problems in the tempering process and in the uniform crystallisation of cocoa butter due to the changes in the fat levels and fat composition, which negatively affected the hardness values, and stability and acceptability of white chocolates. Unlike the GPP20 and GPP30 samples, an increase in the hardness value of GPP10 group can be attributed to the more rigid and complex structure resulting from increasing amounts of fibre content without negatively affecting the fat content and crystallisation of chocolate samples (Lončarević et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

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et al. 2022

Int J of Food Sci Tech

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In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.

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“…The addition of 8% and 10% of B to white chocolate significantly (p < 0.05) increased the content of total dietary fiber in both enriched chocolates; however, there was no significant difference between the values in fortified chocolates (1.38% in C-B8 and 1.48% in C-B10). However, research conducted by our team [44] showed that the dietary fiber content in white chocolate could be increased up to 9.76% using 15% of resistant starch in the raw composition of white chocolate. Both amounts of B significantly (p < 0.05) reduced the values of carbohydrates, where C-B8 had significantly (p < 0.05) lower value (53.26%).…”

Section: The Impact Of Encapsulates On the Chemical Composition Of Ch...mentioning

confidence: 95%

Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate

et al. 2022

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White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.

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White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Cited by 16 publications

References 22 publications

In Vitro Fermentation of Different Indigestible Glucans with Varying Physico-Chemical Properties by Human Fecal Microbiota

In Vitro Fermentation of Different Indigestible Glucans with Varying Physico-Chemical Properties by Human Fecal Microbiota

Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate

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