Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina

undergraduate thesis

• Title (english): Application of longan (Dimocarpus longan) and lychee (Litchi chinensis) as innovative ingredients in the production of chocolate pralines
• Author: Marijana Slijepčević
• 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: 2016-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Čokolada je visokovrijedna namirnica koja osim osnovnih hranjivih sastojaka sadrži i niz bioaktivnih sastojaka, za koje je dokazan pozitivan učinak na ljudsko zdravlje, no, zbog velikog broja čokoladnih proizvoda na tržištu postoji potreba za razvojem inovativnih, atraktivnih čokoladnih proizvoda s novim, funkcionalnim sastojcima. U ovom radu ispitana je mogućnost primjene longana (Dimocarpus longan) i lychee-ja (Litchi chinensis), kao sirovina za proizvodnju inovativnih, funkcionalnih čokolada. Konzumacija ovog egzotičnog voća još uvijek nije u većoj mjeri proširena u Hrvatskoj, stoga je cilj ovoga rada bio karakterizirati fizikalno-kemijska, bioaktivna i senzorska svojstva svježeg i sušenog longana i lychee-ja te tako dobivene sastojke implementirati u proizvodnju čokoladnih pralina. U svrhu karakterizacije bioaktivnih svojstava spektrofotometrijski su određeni udjeli ukupnih polifenola, flavonoida, flavan-3-ola, procijanidina te antioksidacijski kapacitet ABTS i DPPH metodama, dok je za senzorsku analizu primijenjena kvantitativna deskriptivna analiza. Najbolje ocijenjeni uzorci korišteni su u proizvodnji čokoladnih pralina, kojima su zatim karakterizirana ista bioaktivna i senzorska svojstva. Dobiveni rezultati pokazali su kako sušenje uzoraka na 60°C svježeg lychee-ja i polu suhog longana u svrhu proizvodnje prikladnih sastojaka za implementaciju u prehrambene proizvode nije značajno utjecalo na udjel bioaktivnih spojeva i antioksidacijskog kapaciteta. Usporedbom dvije biljne vrste, pokazalo se da longan sadrži veći udio ukupnih polifenolnih spojeva od lychee-ja, no, lychee sadrži veći udio flavan-3-ola i procijanidina. Implementacijom uzoraka longana i lychee-ja u proizvodnju čokoladnih pralina, nije postignuto obogaćenje bioaktivnog sastava čokolade ali su proizvedeni senzorski atraktivni i prihvatljivi proizvodi, posebice u slučaju dodatka svježeg lychee-ja.

Abstract (english)

Chocolate is a highly valuable food, which in addition to basic nutrients also contains a range of bioactive compounds, which exert positive health effects, however, due to the abundant number of different chocolate products on the market a need has arised for development of innovative, attractive chocolate products with novel, functional properties. In the present paper, the possibility of applying longan (Dimocarpus longan) and lychee (Litchi chinensis), as ingredients for the production of innovative, functional chocolate was evaluated. The consumption of this exotic fruit is not yet largely present in Croatia, thus the aim of this study was to characterize physico-chemical, bioactive and sensory properties of fresh and dried longan and lychee fruits and implement those ingredients in the production of chocolate pralines. For the purpose of characterization of bioactive properties, the contents of total polyphenols, flavonoids, flavan-3-ols, procyanidins and antioxidant capacity by ABTS and DPPH methods were determined spectrophotometrically and the sensory properties evaluated using quantitative descriptive analysis. The obtained results revealed that drying of fresh longan and lychee samples at 60°C in order to produce appropriate functional ingredients for implementation into food products did not affect markedly their bioactive compounds and antioxidant capacity. Comparison of two plant species revelaed that longan exhibits higher polyphenolic compounds than lychee, but lychee contains higher content of flavan-3-ol and procyanidins. Implementation of longan and lychee samples in the production of chocolate pralines, did not enable a significant enrichment of bioactive compounds of produced chocolates, however it enabled to produce sensory attractive and acceptable products, especially in case of using fresh lychee.

• Keywords: antioksidacijski kapacitet; funckionalna čokolada; longan; lychee; polifenolni spojevi
• Keywords (english): antioxidant capacity; functional chocolate; longan; lychee; polyphenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:612365
• 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: Open access
• Created on: 2017-04-25 08:39:08