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Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation
Food & Function ( IF 5.1 ) Pub Date : 2018-01-10 00:00:00 , DOI: 10.1039/c7fo01822c Roberta Tolve 1, 2, 3, 4, 5 , Nicola Condelli 1, 2, 3, 4, 5 , Marisa Carmela Caruso 1, 2, 3, 4, 5 , Diego Barletta 6, 7, 8, 9 , Fabio Favati 9, 10, 11, 12 , Fernanda Galgano 1, 2, 3, 4, 5
Food & Function ( IF 5.1 ) Pub Date : 2018-01-10 00:00:00 , DOI: 10.1039/c7fo01822c Roberta Tolve 1, 2, 3, 4, 5 , Nicola Condelli 1, 2, 3, 4, 5 , Marisa Carmela Caruso 1, 2, 3, 4, 5 , Diego Barletta 6, 7, 8, 9 , Fabio Favati 9, 10, 11, 12 , Fernanda Galgano 1, 2, 3, 4, 5
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Chocolate is one of the most consumed delicacies in the world. Nowadays high-cocoa polyphenol-rich chocolates, probiotic chocolates, and prebiotic chocolates are getting more attention. In light of this, dark chocolate containing microencapsulated phytosterols (MPs) has been developed to reduce cholesterol in individuals. In particular, different dark chocolates containing 64, 72 and 85% of cocoa, fortified with 0, 5, 10 and 15% MP have been produced. The obtained chocolates were characterized by a particle size distribution lower than 30 μm and were stable from a chemical point of view. Specifically, peroxide values were always lower than 2 meq O2 per kg of fat, also after three months of storage. The bioaccessibility of phytosterols was comparable with literature values and the antioxidant activity reached a value of 92 μg trolox per g chocolate for samples obtained from 85% of cocoa. Moreover, sensory evaluation demonstrated a positive effect on the acceptability of the functional chocolate produced and a significant effect of the information on the final sample acceptability.
中文翻译：
微胶囊化植物甾醇强化黑巧克力：化学和感官评估
巧克力是世界上消费最多的美味之一。如今，富含高可可多酚的巧克力，益生菌巧克力和益生元巧克力受到越来越多的关注。有鉴于此，已开发出含有微囊化植物甾醇（MPs）的黑巧克力来降低个体中的胆固醇。特别地，已经生产了包含64％，72％和85％的可可，以0％，5％，10％和15％的MP强化的不同黑巧克力。所获得的巧克力的特征在于粒径分布小于30μm，并且从化学观点来看是稳定的。具体而言，过氧化物值始终低于2 meq O 2储存三个月后，每公斤脂肪也可以。植物甾醇的生物可及性与文献值相当，对于从85％的可可中提取的样品，其抗氧化活性达到每克巧克力92微克trolox。此外，感官评估证明对生产的功能性巧克力的可接受性具有积极影响，而信息对最终样品的可接受性也具有显着影响。
更新日期：2018-01-10
中文翻译：
微胶囊化植物甾醇强化黑巧克力：化学和感官评估
巧克力是世界上消费最多的美味之一。如今，富含高可可多酚的巧克力，益生菌巧克力和益生元巧克力受到越来越多的关注。有鉴于此，已开发出含有微囊化植物甾醇（MPs）的黑巧克力来降低个体中的胆固醇。特别地，已经生产了包含64％，72％和85％的可可，以0％，5％，10％和15％的MP强化的不同黑巧克力。所获得的巧克力的特征在于粒径分布小于30μm，并且从化学观点来看是稳定的。具体而言，过氧化物值始终低于2 meq O 2储存三个月后，每公斤脂肪也可以。植物甾醇的生物可及性与文献值相当，对于从85％的可可中提取的样品，其抗氧化活性达到每克巧克力92微克trolox。此外，感官评估证明对生产的功能性巧克力的可接受性具有积极影响，而信息对最终样品的可接受性也具有显着影响。
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