Application of proteins isolated from soy, milk and collagen in creation of chocolate enriched with proteins | Primena proteina poreklom iz soje, mleka i kolagena u kreiranju proteinski obogaćene čokolade
2018
Lončarević, Ivana | Pajin, Biljana | Petrović, Jovana | Nikolovski, Zoran | Zarić, Danica | Jovanović, Petar | Rutić, Tamara
Chocolate contains all the nutrients necessary for normal growth and development. In addition to the high content ofcarbohydrates and fats, chocolate is rich in minerals, polyphenolic compounds and vitamins, where the proportion ofthese micronutrients increases with the increase in the proportion of dark cocoa solids in chocolate. On the other hand,unlike milk and white chocolate, dark chocolate contains a smaller amount of proteins since it does not contain milkpowder. Regarding the current trend of development of functional foods, there is an idea to create the chocolate withthe addition of proteins from different origin, including certain changes in the raw material base of dark chocolate.On the other hand, the producers of chocolate in our country apply mainly traditional chocolate production becauseconsumers are in doubtt to accept chocolate that does not have the expected appearance, texture, color, smell and taste.This paper presents the production of chocolate with the addition of 5, 10, and 15% of proteins originating from soy,milk and collagen, in order to examine and compare each other’s effects on the particle size distribution, rheologicalcharacteristics and chemical composition of enriched chocolates.
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