期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 -, 期 -, 页码 -出版社
WILEY
DOI: 10.1002/jsfa.12902
关键词
beetroot; dark chocolate; polyphenols; bioactive compounds; antioxidant capacity
This study investigated the incorporation of red beetroot powder into dark chocolates and found that it increased the bioactive compounds and antioxidant capacity of the chocolates while decreasing the sugar content. The optimal concentration of beetroot powder was found to be 30% and the optimal processing time was 24 hours.
BACKGROUNDThe development of functional foods is receiving increased recognition as a result of the general interest in healthy diets as part of a healthier lifestyle. This project sought to incorporate red beetroot in dark chocolate and investigate the effect of beetroot powder concentration and processing time on the chocolates' bioactive compound composition, antioxidant capacity, and sugar content. RESULTSThe results showed the presence of bioactive compounds such as betalains and vitamin C in the red beetroot with relatively high antioxidant capacity. The addition of beetroot powder to dark chocolate increased the majority of the bioactive compounds (e.g. catechin, epicatechin, betalains, vitamin C) while at the same time increasing the antioxidant capacity. It also resulted in a decrease in sugar content. Except for vitamin C, processing for more than 12 h had an increasing effect on the majority of the bioactive compounds. Beetroot powder incorporation at a maximum of 30% and processing for 24 h was regarded as optimal. CONCLUSIONOverall, the present study suggests that red beetroot powder could be added to dark chocolates and processed for more than 12 h to increase the bioactive compounds and overall antioxidant capacity. This research would help to diversify beetroot utilization, reduce post-harvest losses, and improve the overall health-promoting properties of dark chocolate for improved consumer well-being. & COPY; 2023 Society of Chemical Industry.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据