KIZILCIK, ISPANAK VE POLEN TOZLARI KULLANILARAK BEYAZ ÇİKOLATALARIN FONKSİYONEL ÖZELLİKLERİNİN ZENGİNLEŞTİRİLMESİ

Authors : İnci CERİT, Sara ŞENKAYA, Berna TULUKOĞLU, Merve KURTULUŞ, Omca DEMİRKOL

Pages : 311-316

View : 47 | Download : 10

Publication Date : 2016-10-01

Article Type : Research Paper

Abstract :Nowadays, there is an increasing demand to reduce the chemical additives and enrich the functionalproperties of food with using natural ingredients such as fruit and vegetables. In this study, the objectivewas to determine the influence of addition of cornelian cherry, spinach and bee pollen powders on thetotal phenolic content and antioxidant capacity of white chocolate. The Folin-Ciocalteu reagent wasused to evaluate the total phenolic content and the antioxidant capacity of samples was measured bytwo different assays which were DPPH insert ignore into journalissuearticles values(2,2-diphenyl-1-picrylhydrazyl); scavenging activity and FRAPinsert ignore into journalissuearticles values(ferric reducing antioxidant power); tests. The obtained results showed that plain white chocolateexhibited no phenolic compound. In addition, antioxidant activity of white chocolate was found solow. However, the addition of cornelian cherry and spinach to chocolates enhanced the total phenoliccontent and antioxidant capacity and contribution of pollen powder to functional property of whitechocolate was found as highest among all powders used
Keywords : Beyaz çikolata, antioksidan kapasite, kızılcık, ıspanak, polen

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