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Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates.

Sharanappa, T. T. and Chetana, R. and Roopa, B. S. and Suresh Kumar, G. (2021) Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates. LWT - Food Science and Technology, 142. p. 111005. ISSN 0023-6438

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Abstract

Chocolates are high in calories due to high fat and sugar content; these are known to have negative effects on health. In order to overcome these adverse effects, a dark chocolate was prepared by incorporating bioactives (sterols, tocopherols and carotenoids) of wheat bran oil (WBO). In this study, the physicochemical, quality characteristics and sensory properties of the dark compound chocolate with added WBO concentrate along with quantification of the fat soluble bioactives and fatty acid profile of WBO concentrate incorporated at various levels (0.5, 1, 1.5 and 2%) were evaluated. Addition of WBO concentrate softened the chocolate, but no changes in colour were observed. WBO dark compound chocolate showed higher degree of unsaturation (2.42, 3.10, 3.41 and 3.8) and marginal increase in Free fatty acids (FFA) (3.56, 3.61, 3.65 and 3.68) compared to control chocolate (2.1 and 3.46) respectively. The fatty acid profile showed increased poly-unsaturated fatty acids compared to control chocolate. The E-nose and sensory results showed clear flavor discrimination in control and WBO dark compound chocolate. Therefore, chocolates can be prepared with enriched bioactives for nutraceutical supplementation with only marginal differences in textural and sensory characteristics.

Item Type: Article
Uncontrolled Keywords: Fat soluble bioactives Wheat bran oil WBO dark Compound chocolat
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Lipid Science and Traditional Foods
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Feb 2021 08:44
Last Modified: 17 Feb 2021 08:44
URI: http://ir.cftri.com/id/eprint/14800

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