Utjecaj dodatka probiotika na polifenolni sastav čokolada

undergraduate thesis

• Title (english): Effect of the addition of probiotics on the polyphenolic composition of chocolate
• Author: Nikolina Mučan
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2011-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Čokolada predstavlja bogat izvor prirodnih antioksidansa polifenola, no, u skladu s tendencijama na tržištu funkcionalnih prehrambenih proizvoda, čokolada se obogaćuje različitim funkcionalnim sastojcima. Cilj ovog istraživanja je ispitati utjecaj dodatka probiotika na polifenolni sastav čokolade. Istraživanje je provedeno na tri vrste čokolade različitih udjela kakaovih dijelova (30%, 40%, 70%). U karakterizaciji polifenolnog sastava (udio ukupnih fenola, flavonoida i neflavonoida, udio flavan-3-ola i proantocijanidina) primijenjene su spektrofotometrijske metode. Najveći udio ukupnih fenola, flavonoida, flavan-3-ola i proantocijanidina određen je u čokoladi s najvećim udjelom suhe tvari kakaovih dijelova. Utjecaj dodatka probiotičkog soja nije značajno utjecao na polifenolni sastav čokolada.

Abstract (english)

Chocolate is a rich source of natural antioxidant polyphenols, however, in line with market trends of functional food products, chocolate is enriched with various functional ingredients. The aim of this study was to examine the effect oft he addition of probiotics on the polyphenolic compostion of chocolate. The study was conducted on three different kinds of chocolate cocoa solids (30%, 40%, 70%). In order to characterize polyphenolic composition (share of total phenols, flavonoids and nonflavonoids, the proportion of flavan-3-ol, proantocyanidin) were applied colorimetric methods. The largest share of total phenols, flavonoids, flavan-3-ols and proantocyanidin was determined in dark chocolate with the highest proportion of cocoa solids. Effect of probiotic strains did not significantly affect the polyphenolic composition of chocolate.

• Keywords: čokolada; polifenoli; probiotici
• Keywords (english): chocolate; phenols; probiotics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:301150
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-18 12:27:10