| Abstract | Promjene prehrambenih navika potrošača rezultirale su potrebom razvoja konditorskih proizvoda, uključujući čokoladu, u čijem sastavu je saharoza zamijenjena drugim prirodnim sladilima. Cilj ovoga rada bio je proizvesti čokolade s četiri prirodna zamjenska sladila te ispitati utjecaj njihovog dodatka na fizikalno-kemijska, bioaktivna i senzorska svojstva čokolada s 49,69% i 59,69% kakaovih dijelova. U tu svrhu u recepturama čokolada saharoza je zamijenjena agavinim i kokosovim šećerom te rižinim i ječmenim sladom. U karakterizaciji parametara čokolade primijenjene su standardne analitičke (udio vode, proteina, masti), spektrofotometrijske (udio bezmasne suhe tvari, neflavonoida, flavanoida, flavan-3-ola, proantocijanidina, antioksidacijski kapacitet), kromatografske (udio šećera, teobromina, kafeina, epikatehina) i senzorske metode. Čokolade s 59,69% kakaovih dijelova imale su bogatiji bioaktivni profil te veći udio masti, proteina, bezmasne suhe tvari kakaovih dijelova i manji udio šećera u odnosu na čokolade s 49,69% kakaovih dijelova. Primjena zamjenskih sladila povećala je bioaktivna svojstva čokolada u odnosu na čokoladu sa saharozom, što je posebno izraženo kod čokolada s 59,69% kakaovih dijelova uz dodatak rižinog slada i kokosovog šećera. Uz čokoladu s 59,69% kakaovih dijelova sa saharozom, senzorski je najbolje ocijenjena čokolada s 49,69% kakaovih dijelova s kokosovim šećerom, a najlošije čokolada s 59,69% kakaovih dijelova uz dodatak agavinog šećera. |
| Abstract (english) | Changes in consumer eating habits have resulted in the need to develop confectionery products, including chocolate, in which sucrose has been replaced by other natural sweeteners. The aim of this study was to produce chocolates with four natural sweeteners as sucrose alternatives and to examine the effect of their addition on the physicochemical, bioactive and sensory properties of chocolates with 49,69% and 59,69% cocoa parts. To this end, sucrose chocolate in the formulations was replaced by agave sugar, coconut sugar, rice and barley malt. In the characterization of chocolate parameters, standard analytical (content of water, protein and fat), spectrophotometric (content of nonfat cocoa solids, neflavonoids, flavanoids, flavan-3-ol, proanthocyanidin, antioxidant capacity), chromatographic (content of theobromyin, caffeine and epicatehin) and sensory methods were used. Chocolates with 59,69% cocoa parts had a greater bioactive profile and a higher content of fats, proteins, nonfat cocoa solids and lower sugar content than chocolates with 49,69% cocoa parts. The use of natural sweeteners as sucrose alternatives in chocolate has increased the bioactive properties in comparison to chocolate with sucrose, which is especially pronounced in chocolates with 59,69% cocoa parts with the addition of rice malt and coconut sugar. The highest rated chocolate in sensory testing is chocolate with 59,69% cocoa parts with sucrose and chocolate with 49,69% cocoa parts with coconut sugar and the lowest rated chocolate is with 59,69% cocoa parts with agave sugar. |
