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用红酒和蓝粉末丰富的巧克力样品的化合物组成和感觉动态概况

Izmari Jasel Alvarez Gaona¹, Martín L Fanzone², Jorge Chirife³

¹Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.

Food research international (Ottawa, Ont.)

|February 11, 2024

概括

来自卡伯纳索维尼翁和蓝提取物的富含醇粉末被纳入巧克力中. 这增强了素含量,特别是在白巧克力中,提供了创新的健康成分.

科学领域:

食品科学食品科学食品科学
营养科学营养科学
食品化学食品化学

背景情况:

化合物以其健康益处和抗氧化特性而闻名.
将生物活性成分纳入巧克力等食物矩阵可以提高营养价值.
喷雾干燥是一种有效的方法,可以从液体提取物中生产稳定的粉末.

研究的目的:

从卡伯纳索维尼翁 (CS) 和含蓝提取物 (CS + B) 的CS开发富含的粉末.
评估这些粉末对巧克力的成分和感官属性的影响.
探索这些粉末作为创新和健康食品成分的潜力.

主要方法:

使用马尔托德克斯特林喷雾干燥CS和CS + B提取物.
配制了八种巧克力类型,配有不同成分,并添加了10%的富含的粉末.
使用HPLC-DAD-MS和HPLC-MS分析安托素和黄素-3-ol的概况.
使用感觉的时间支配与消费者小组进行感官评估.

主要成果:

添加CS + B粉末显著增加了反素含量,特别是在白巧克力中.
含有CS粉的黑巧克力 (55%可可) 没有显著增加化合物.
富含醇的粉末影响了巧克力的视觉颜色,质地和味道.

结论:

富含醇的粉末可以成功地纳入巧克力配方.
添加CS + B粉末是一种有前途的策略,可以增强白巧克力的安托西亚尼蛋白质.
这些发现凸显了使用水果和葡萄制粉末作为糖果中的功能成分的潜力.

关键词:

蓝蓝是一种蓝.卡伯内特索维尼翁 (Cabernet Sauvignon) 是一个葡萄酒.巧克力巧克力是什么意思类化合物是一种类化合物.喷雾干燥喷雾干燥感觉的时间支配 (TDS)

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