Plant polyphenols to enhance the nutritional and sensory properties of chocolates

Sim, Shaun Yong Jie; Ng, Jun Wei; Ng, Wai Kiong; Henry, Christiani Jeyakumar

doi:10.1016/j.foodchem.2015.12.092

Cited by 27 publications

(21 citation statements)

References 31 publications

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“…The development of new low-calorie products for health needs can still be developed through physical, chemical and functional food product development. The development of cacao-stevia-tea products was in line with what Sim [15]has done to improve the nutrition and sensory properties of chocolates.…”

Section: Fig3 Sensory Test Of Sucrose Stevia Leaves Black Tea Andmentioning

confidence: 55%

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Sensory Evaluation of Brewed Black Tea (Camellia sinensis sp) and Stevia (Stevia rebaudiana Bert) Leaves. Case Study: Threshold of Phenolic Bitterness Consumer Preference Test

Budianta¹,

Utomo²,

Raharjo³

2020

International Advanced Research Journal in Science, Engineering

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Currently the consumer needs for anti-diabetic products are very large and require answer from healthy food provider answers. Products that are commonly known are tea and stevia. Tea and stevia have advantages as an antioxidant and anti-diabetic. The use of commercially available products is very depended on sensory characteristics which can be accepted by consumers. How much is consumed (food intake) depends on the sensory sensitivity of the consumer. Tea and stevia products are products that contain poly phenols which give a sense of briskness or bitterness. At the time of serving alone, stevia tea and steeping have a certain value, which will be different if brewed simultaneously. The study aims to determine the sensory acceptance threshold value, to steeping a mixture of black tea and dried stevia leaves. The study was conducted using the absolute threshold test, using a proportion of the concentration of stevia black tea between 20:1 to 4:1(w/w) and maximum weight of 2 grams. The mixture was brewed using 200 mL hot water with a temperature of 90 0 Celsius for 5 minutes. The steeped product was then tested by 80 untrained panels to find out the absolute threshold for sweet and bitter taste. From the research it was known that the absolute threshold value for sweetness of stevia-black tea was 0.39% (w/v) and bitterness of stevia -black tea was 0.42% (w/v).

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Section: Fig3 Sensory Test Of Sucrose Stevia Leaves Black Tea Andmentioning

confidence: 55%

“…This study aims to determine the threshold value of sensory acceptance, and preference test for steeping a mixture of black tea and dried stevia leaves. This research was a preliminary study to get the right ingredients for making tea-stevia and cocoa-based products [15].…”

Section: Introductionmentioning

confidence: 99%

Sensory Evaluation of Brewed Black Tea (Camellia sinensis sp) and Stevia (Stevia rebaudiana Bert) Leaves. Case Study: Threshold of Phenolic Bitterness Consumer Preference Test

Budianta¹,

Utomo²,

Raharjo³

2020

International Advanced Research Journal in Science, Engineering

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“…Selectivity, linearity, repeatability and accuracy were the parameters validated. The major improvement of this quantification process was the employ of a gravimetric aliquot of the dry fruit extract instead of volumetric aliquot, which is commonly described in the literature (Turkmen;Sari;Velioglu, 2006;Rafiee et al, 2011;Blainski et al, 2013;Li et al, 2013;Hatami et al, 2014;Sim et al, 2016). Quantification process was performed as follow: fruit extracts were weighed directly into a 5-mL volumetric flask (25 -140 ± 0.1 mg of extract).…”

Section: Quantification Of Total Polyphenols In Extractsmentioning

confidence: 99%

Microwave-assisted extraction in dry fruit of andean species Vaccinium meridionale: Experimental conditions on the recovery of total polyphenols

2017

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Due to their nutraceutical properties, the fruits of the species Vaccinium meridionale, which inhabit the Andean region, are of scientific interest. Microwave-assisted extraction has been applied to different vegetal matrices for to extract efficiently polyphenolic compounds. In this work we study in microwave assisted extraction processes, the effect on the extraction of total polyphenols in dried fruits of Vaccinium meridionale, using response surface methodology. The main objective of this research was to analyze the relationships between power, temperature, solid-liquid ratio, time and ethanol concentration in aqueous media on the effectiveness of total polyphenols recovery in dry fruits of Vaccinium meridionale. A central composite design face-centered with three levels for each variable was used: P = 300 -900 W; T = 70 -110 °C; L:S rat. = 30:1 -70:1 w/w; t = 5 -15 min; [EtOH] = 0 -80%. In this sense, the effect of the input variables on the recovery of total polyphenols, the optimization process for maximum extraction, and the comparison to other solid-liquid extractions in terms of quantity of total polyphenols, are reported. It was found that the significant variables in the extraction process were ethanol concentration, temperature and time; the best yields were obtained in the range [EtOH] = 44 -49%, T = 110 °C, and t = 10 -15 min. In terms of quantity, time and consumption of energy, microwave-assisted extraction technique is more efficient than other solid-liquid extraction processes for the extraction of total polyphenols.Index terms: Folin-Ciocalteu method; response surface methodology (RSM); nutraceutical properties. RESUMODevido a suas propriedades nutracêuticas em termos do conteúdo de polifenóis totais, os frutos da espécie andina Vaccinium meridionale tem associado um grande interesse cientifico. A extração assistida por microondas tem sido utilizada em diferentes matrizes vegetais para a remoção de forma eficiente de compostos polifenólicos que apresentam uma atividade biológica. Neste artigo são apresentados os principais resultados experimentais obtidos em diferentes processos de extração assistida por microondas, com respeito à quantia de polifenóis totais removidos em frutos secos de Vaccinium meridionale por meio da metodologia da superfície de resposta. O principal objetivo desta pesquisa foi analisar as relações entre as variáveis independentes da potência, a temperatura, a relação sólido-líquido, tempo e concentração de etanol com respeito à quantidade polifenóis totais extraídos de frutos secos de Vaccinium meridionale. Foi utilizado um desenho composto centrado nas caras com três diferentes níveis para cada variável: P = 300 -900 W; T = 70 -110 °C; L:S rat. = 30:1 -70:1 w/w; t = 5 -15 min; [EtOH] = 0 -80%. Foi utilizado o método de Folin-Ciocalteu para a quantificação de polifenóis totais com ácido gálico como molécula de referência. Neste sentido, foi reportado neste trabalho o efeito dos fatores de entrada com respeito a quantidade de polifenóis totais removidos, o process...

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“…Pero el consumo de chocolate debe ser estimulado no solo por su aspecto sensorial, sino también por su calidad nutricional, ya que uno de sus constituyentes principales: el cacao; es una fuente importante de polifenoles, en forma de flavonoides, que no solo son beneficiosos por su capacidad antioxidante, sino también por su impacto positivo a nivel cardiovascular [4,5,6,7].…”

Section: La Demanda De Productos De Confitería Y Su Consumo Masivo Cunclassified

Análisis De Las Fuerzas Del Mercado Dendroenergético en La Vereda Cajete Del Municipio De Popayán

Hoyos¹,

Otero²,

Montealegre³

2017

BSAA

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Plant polyphenols to enhance the nutritional and sensory properties of chocolates

Cited by 27 publications

References 31 publications

Sensory Evaluation of Brewed Black Tea (Camellia sinensis sp) and Stevia (Stevia rebaudiana Bert) Leaves. Case Study: Threshold of Phenolic Bitterness Consumer Preference Test

Sensory Evaluation of Brewed Black Tea (Camellia sinensis sp) and Stevia (Stevia rebaudiana Bert) Leaves. Case Study: Threshold of Phenolic Bitterness Consumer Preference Test

Microwave-assisted extraction in dry fruit of andean species Vaccinium meridionale: Experimental conditions on the recovery of total polyphenols

Análisis De Las Fuerzas Del Mercado Dendroenergético en La Vereda Cajete Del Municipio De Popayán

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