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Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content

Lončarević, Ivana, Pajin, Biljana, Fišteš, Aleksandar, Tumbas Šaponjac, Vesna, Petrović, Jovana, Jovanović, Petar, Vulić, Jelena, Zarić, Danica
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.92 pp. 458-464
bioactive compounds, blackberries, cocoa solids, color, encapsulation, juices, polyphenols, sensory properties, taste, viscosity, white chocolate
White chocolate does not contain fat-free cocoa solids and thus lacks bioactive components. In the present study, white chocolate was enriched with encapsulated blackberry juice in concentrations: 60 g kg−1, 80 g kg−1, and 100 g kg−1. The results showed an increase of volume weighted mean in enriched chocolates with increasing the concentration of encapsulate from 13.06 μm in white chocolate to 18.05 μm in chocolate with 100 g kg−1 of encapsulate. Casson viscosity of chocolate mass increased at the same time (from 0.63 Pa in white chocolate to 1.22 Pa in chocolate with a maximum concentration of encapsulate) due to an increase of specific surfaces of solid particles in chocolate. Internal structure and surface gloss in chocolate with 100 g kg−1 of encapsulate are also affected where the lack of free fat phase caused mat color on the surface. However, the addition of encapsulated blackberry juice to white chocolate led to the creation of new type of enriched chocolate with attractive color and blackberry taste. Total polyphenol content (mg GAE/100 g) of white chocolate is increased from 40.75 to 75.06, 145.86, and 153.95 in chocolates with 60 g kg−1, 80 g kg−1, and 100 g kg−1 of encapsulate, respectively.