Cocoa Shell as a Bulking Agent in Nutritionally Improved Cocoa Spreads with Sugar Substitutes.
Due to unhealthy lifestyle, Western countries are dealing with pandemic of overweight and obesity. To tackle the problem, industry has been looking for solutions to produce nutritionally improved foods. In the present research, sucrose was fully substituted with xylitol, or by combination of xylitol...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 12; no. 3; pp. 1106 - 1119 |
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| Autores principales: | , , , , , , , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Dec2024
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=184740716&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 184740716 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Dec2024 vid: 12 iid: 3 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 184740716 184740716 184740716 10.12944/CRNFSJ.12.3.10 184740716 ppf: 1106 ppct: 13 formats: fmt: @attributes: type: P tig: atl: Cocoa Shell as a Bulking Agent in Nutritionally Improved Cocoa Spreads with Sugar Substitutes. aug: au: BARIŠIĆ, VERONIKA AČKAR, ĐURĐICA LONČAREVIĆ, IVANA PETROVIĆ, JOVANA BENŠIĆ, MIRTA PAULIK, DANIELA DOKO, KRISTINA JOZINOVIĆ, ANTUN BABIĆ, JURISLAV ŠUBARIĆ, DRAGO FLANJAK, IVANA affil: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača, Osijek, Croatia sug: subj: Cacao Sweetening Agents Nutritive Value Dietary Sucrose Human Croatia Xylitol Plant Extracts Data Analysis Software Descriptive Statistics Funding Source ab: Due to unhealthy lifestyle, Western countries are dealing with pandemic of overweight and obesity. To tackle the problem, industry has been looking for solutions to produce nutritionally improved foods. In the present research, sucrose was fully substituted with xylitol, or by combination of xylitol and stevia with cocoa shell as a bulking agent. Apart from reducing caloric value of the sweet spreads, protein, ash, methylxanthine and phenolic compound contents were increased, without major influence on fatty acid composition. The spreads with added cocoa shell may be declared as a source fibre. Although stability of sweet spreads during storage was not compromised, which is visible from low water activity (between 0.132 for control sample and 0.233 for sample with 52 % xylitol) and high colloidal stability (above 99), rheological properties and texture of the spreads deteriorated (increase of plastic viscosity from 3.708 Pas up to 18.280 Pas and decrease of spread ability from 1180.43 gs up to 334.670 gs), which could pose an issue from the technological and sensorial points of view. Overall, satisfactory products were obtained with potential for further upgrade for industrial production. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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