Journal
CZECH JOURNAL OF FOOD SCIENCES
Volume 36, Issue 1, Pages 28-36Publisher
CZECH ACADEMY AGRICULTURAL SCIENCES
DOI: 10.17221/237/2016-CJFS
Keywords
cinnamaldehyde; enrichment; maltitol; oxidative stability; sensorial
Categories
Funding
- Higher Education Commission (HEC), Government of Pakistan
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The potential utility of cinnamaldehyde obtained from cinnamon (Cinnamomum zeylanicum) bark powder in enhancing the antioxidant capacity of dark chocolates was evaluated. To this end, the effects of conventional solvent extracts (CSE) and supercritical fluid extracts (SFE) on total phenolic contents, physical and sensory attributes of cinnamaldehyde-enriched chocolates were determined over the course of 60 days of storage. The addition of 0.5% nutraceutical(SFE) and 1% nutraceutical(CSE) extracts significantly increased the total phenolic contents of the chocolates to 15.62 +/- 0.35 and 13.31 +/- 0.26 mg GAE/g in T-2 and T-1, respectively. In terms of texture (hardness), 0.5% extract resulted in softer chocolates (64.87 +/- 2.41 N) as compared to the control (70.91 +/- 2.83 N). At storage termination, colorimetric results revealed a whitening of the chocolate surface that resulted in incremental increases in L* and b*, whereas a* exhibited a declining trend. Moreover, the sensory results showed a better hedonic response for the enriched products. Taken together, cinnamaldehyde enrichment is beneficial for both the functional as well as oxidative stability of chocolates. We used cinnamaldehyde and maltitol (sugar replacer) to prepare functional chocolates with a special emphasis on diabetic patients, an approach that will open new horizons for innovative product development. We also optimised and characterised the extraction conditions for bioactive components using green extraction technology, i.e. a supercritical fluid extraction technique which is cost-effective and environmentally friendly.
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