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MAÇA YEŞİL ÇAYI İLE ZENGİNLEŞTİRİLMİŞ BİTTER ÇİKOLATA GELİŞTİRİLMESİ

Year 2020, Volume: 45 Issue: 5, 850 - 860, 19.08.2020

Mine Özgüven İjlal Berktaş Özlem Gönül Beraat Özçelik

https://doi.org/10.15237/gida.GD20034

Abstract

Dünya genelinde tüketiciler arasında en çok popüler olarak tüketilen gıda ürünlerinden biri çikolatadır ve tüketicilerin çikolatadan beklentileri giderek artmaktadır. Bu çalışmanın amacı, antioksidan aktivitesini arttırmak için maça yeşil çayı (%2, %3, %4) ile zenginleştirilmiş bir bitter çikolata tasarlamaktır. Fenoliklerin üretim işlemi sırasında tahrip olabileceğinden dolayı çikolata üretim prosesi sırasında en uygun maça çayı ekleme aşaması (karıştırma, inceltme, konçlama veya temperleme), toplam fenolikler ve flavonoidler ve antioksidan aktivite (ORAC ve DPPH yöntemleri ile) kullanılarak araştırılmıştır. Beklenildiği gibi formülasyonda bulunan maça çayı yüzdesindeki artış, fenolik içeriğin ve antioksidan aktivitenin artmasına neden olmuştur. Ancak, % 3'ten fazla maça ilavesi tüketici beğenilirliğini ve kabul edilebilirliğini azaltmıştır

Keywords

Bitter çikolata maça yeşil çay antioksidan aktivite toplam polifenol duyusal analiz

References

  • Aachary, A. A., Thiyam, U., & Eskin, N. A. M. (2012). Chocolate and cocoa: A comprehensive review on cardiovascular benefits. In: Functional foods and cardiovascular disease, Moghadasian, M.H. and Eskin N.A.M (eds.), CRC Press, Boca Raton, Florida, pp. 233–258.
  • Afoakwa, E. O., Paterson, A., Fowler, M., Vieira, J. (2008). Effects of tempering and fat crystallization behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. J Food Eng., 89, 128–136, doi: 10.1016/j.jfoodeng.2008.04.021.
  • Andres-Lacueva, C., Monagas, M., Khan, N., Izquierdo-Pulido, M., Urpi-Sarda, M., Permanyer, J., Lamuela-Raventos, R. M. (2008). Flavanol and flavonol contents of cocoa powder products: Influence of the manufacturing process. J Agr Food Chem, 56, 3111–3117, doi: 10.1021/jf0728754.
  • Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci Technol, 28, 25-30.
  • Cao, G., Prior, R. (1999). Measurement of oxygen radical absorbance capacity in biological samples. oxidants and antioxidants. Methods Enzymol, 299, 50-62, doi: 10.1016/S0076-6879(99)99008-0.
  • Dragovic-Uzelac, V., Delonga, K., Levaj, B., Djarkovic, S., Pospisil, J. (2005). Phenolic profiles of raw apricots, pumkins, and their purees in the evaluation of apricot nectar and jam authencity. J Agr Food Chem, 53, 4836-43, doi: 10.1021/jf040494+.
  • Gu, L., House, S. E., Wu, X., Ou, B., Prior, R. L. (2006). Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. J Agr Food Chem, 54, 4057−4061, doi: 10.1021/jf060360r.
  • Gültekin-Özgüven, M., Berktaş, İ., & Özçelik, B. (2016). Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology. LWT-Food Science and Technology, 66, 252-259.
  • Huang, D., Ou, B., Hampsch-Woodill, M., Flanagan, J., Prior, R. (2002). High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J Agr Food Chem, 50, 4437-4444, doi: 10.1021/jf0201529.
  • Komes, D., Horzic, D., Belšcak, A., Ganic, K. K., Vulic, I. (2010). Green tea preparation and its influence on the content of bioactive compounds. Food Res Int, 43, 167–176, doi: 10.1016/j.foodres.2009.09.022.
  • Lee, K. W., Kim, Y. J., Lee, H. J., Lee, C. Y. (2003). Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agr Food Chem, 51, 7292−7295, doi: 10.1021/jf0344385.
  • Manian, R., Anusuya, N., Siddhuraju, P., Manian, S. (2008). The antioxidant activity and free radical scavenging potential of two different solvent extracts of Camellia sinensis (L.) O. Kuntz, Ficus bengalensis L. and Ficus racemosa L. Food Chem, 107, 1000–1007, doi: 10.1016/j.foodchem.2007.09.008.
  • Mathur, S., Devaraj, S., Grundy, S. M., Jialal, I. (2002). Cocoa products decrease low density lipoprotein oxidative susceptibility but do not affect biomarkers of inflammation in humans. American Society for Nutritional Sciences, 132, 3663-3667, doi: 10.1093/jn/132.12.3663.
  • Mursu, J., Voutilainen, S., Nurmi, T., Rissanen, T. H., Virtanen, J. K., Kaikkonen, J., Nyyssonen K., Salonen, J. T. (2004). Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans. Free Radic Biol Med, 37, 9, 1351–1359, doi:10.1016/j.freeradbiomed.2004.06.002.
  • Nishitani, E., Sagesaka, Y. M. (2004). Simultaneous determination of catechins, caffeine and other phenolic compounds in tea using new HPLC method. J Food Compost and Anal, 17, 675–685, doi: 10.1016/j.jfca.2003.09.009.
  • Özgüven, M. (2014). Functional chocolate development: enrichment of dark chocolate with nano-liposome encapsulated antioxidants, and/or pro- and pre-biotics. PhD Dissertation, Istanbul Technical University, Istanbul, Turkey.
  • Pimentel, F. A., Nitzke J. A., Klipel, C. B., Jong, E. V. (2010). Chocolate and red wine – A comparison between flavonoids content. Food Chem, 120, 109–112, doi: 10.1016/j.foodchem.2009.09.078.
  • Rusak, G., Komes, D., Likic, S., Horzic, D., Kovac, M. (2008). Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chem, 110, 852–858, doi: 10.1016/j.foodchem.2008.02.072.
  • Sanchez-Moreno, C., Larrauri, J., Saura-Calixto, F.A. (1998). Procedure to measure the antiradical efficiency of polyphenols. J Agr Food Chem, 76, 270-276.
  • Streit, N. M., Hecktheuer L. H. R., Canto, M. W., Mallmann, C. A., Streck, L., Vey Parodi, T., Canterle, L.P. (2007). Relation among taste-related compounds (phenolics and caffeine) and sensory profile of erva-mate (Ilex paraguariensis). Food Chem, 102, 560–564, doi: 10.1016/j.foodchem.2006.05.028.
  • Tanabe, N. A., Hofberger, R. (2005). Chocolate. In:, Handbook of Food Science, Technology, and Engineering, Hui, Y.H. (chief ed.) Volume. 4, CRC Press, Boca Raton, Florida, pp. 1-11.
  • Weiss, D. J., Anderton, C. R. (2003). Determination of catechins in matcha green tea by micellarelectrokinetic chromatography. Journal Chromatogr A, 1011, 173–180, doi: 10.1016/S0021-9673(03)01133-6.
  • Wollgast, J., Anklam, E. (2000). Polyphenols in chocolate: is there a contribution to human health? Food Res Int, 33, 449-459, doi: 10.1016/S0963-9969(00)00069-7.
  • Wollgast, J. (2004). The contents and effects of polyphenols in chocolate. PhD Dissertation, University of Gießen, Gießen, Germany.

DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS)

Year 2020, Volume: 45 Issue: 5, 850 - 860, 19.08.2020

Mine Özgüven İjlal Berktaş Özlem Gönül Beraat Özçelik

https://doi.org/10.15237/gida.GD20034

Abstract

Dünya genelinde tüketiciler arasında en çok popüler olarak tüketilen gıda ürünlerinden biri çikolatadır ve tüketicilerin çikolatadan beklentileri giderek artmaktadır. Bu çalışmanın amacı, antioksidan aktivitesini arttırmak için maça yeşil çayı (% 2, % 3,% 4) ile zenginleştirilmiş bir koyu çikolata tasarlamaktı. Fenoliklerin üretim işlemi sırasında tahrip olabileceğinden dolayı çikolata üretim prosesi sırasında en uygun maça çayı ekleme aşaması (karıştırma, inceltme, konçlama veya temperleme), toplam fenolikler ve flavonoidler ve antioksidan aktivite (ORAC ve DPPH yöntemleri ile) kullanılarak araştırılmıştır. Beklenildiği gibi formülasyonda bulunan maça çayı yüzdesindeki artış, fenolik içeriğin ve antioksidan aktivitenin artmasına neden olmuştur. Ancak, % 3'ten fazla maça ilavesi tüketici beğenilirliğini ve kabul edilebilirliğini azaltmıştır.

Keywords

dark chocolate matcha green tea polyphenols antioxidant activity sensory analysis

References

  • Aachary, A. A., Thiyam, U., & Eskin, N. A. M. (2012). Chocolate and cocoa: A comprehensive review on cardiovascular benefits. In: Functional foods and cardiovascular disease, Moghadasian, M.H. and Eskin N.A.M (eds.), CRC Press, Boca Raton, Florida, pp. 233–258.
  • Afoakwa, E. O., Paterson, A., Fowler, M., Vieira, J. (2008). Effects of tempering and fat crystallization behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. J Food Eng., 89, 128–136, doi: 10.1016/j.jfoodeng.2008.04.021.
  • Andres-Lacueva, C., Monagas, M., Khan, N., Izquierdo-Pulido, M., Urpi-Sarda, M., Permanyer, J., Lamuela-Raventos, R. M. (2008). Flavanol and flavonol contents of cocoa powder products: Influence of the manufacturing process. J Agr Food Chem, 56, 3111–3117, doi: 10.1021/jf0728754.
  • Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci Technol, 28, 25-30.
  • Cao, G., Prior, R. (1999). Measurement of oxygen radical absorbance capacity in biological samples. oxidants and antioxidants. Methods Enzymol, 299, 50-62, doi: 10.1016/S0076-6879(99)99008-0.
  • Dragovic-Uzelac, V., Delonga, K., Levaj, B., Djarkovic, S., Pospisil, J. (2005). Phenolic profiles of raw apricots, pumkins, and their purees in the evaluation of apricot nectar and jam authencity. J Agr Food Chem, 53, 4836-43, doi: 10.1021/jf040494+.
  • Gu, L., House, S. E., Wu, X., Ou, B., Prior, R. L. (2006). Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. J Agr Food Chem, 54, 4057−4061, doi: 10.1021/jf060360r.
  • Gültekin-Özgüven, M., Berktaş, İ., & Özçelik, B. (2016). Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology. LWT-Food Science and Technology, 66, 252-259.
  • Huang, D., Ou, B., Hampsch-Woodill, M., Flanagan, J., Prior, R. (2002). High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J Agr Food Chem, 50, 4437-4444, doi: 10.1021/jf0201529.
  • Komes, D., Horzic, D., Belšcak, A., Ganic, K. K., Vulic, I. (2010). Green tea preparation and its influence on the content of bioactive compounds. Food Res Int, 43, 167–176, doi: 10.1016/j.foodres.2009.09.022.
  • Lee, K. W., Kim, Y. J., Lee, H. J., Lee, C. Y. (2003). Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agr Food Chem, 51, 7292−7295, doi: 10.1021/jf0344385.
  • Manian, R., Anusuya, N., Siddhuraju, P., Manian, S. (2008). The antioxidant activity and free radical scavenging potential of two different solvent extracts of Camellia sinensis (L.) O. Kuntz, Ficus bengalensis L. and Ficus racemosa L. Food Chem, 107, 1000–1007, doi: 10.1016/j.foodchem.2007.09.008.
  • Mathur, S., Devaraj, S., Grundy, S. M., Jialal, I. (2002). Cocoa products decrease low density lipoprotein oxidative susceptibility but do not affect biomarkers of inflammation in humans. American Society for Nutritional Sciences, 132, 3663-3667, doi: 10.1093/jn/132.12.3663.
  • Mursu, J., Voutilainen, S., Nurmi, T., Rissanen, T. H., Virtanen, J. K., Kaikkonen, J., Nyyssonen K., Salonen, J. T. (2004). Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans. Free Radic Biol Med, 37, 9, 1351–1359, doi:10.1016/j.freeradbiomed.2004.06.002.
  • Nishitani, E., Sagesaka, Y. M. (2004). Simultaneous determination of catechins, caffeine and other phenolic compounds in tea using new HPLC method. J Food Compost and Anal, 17, 675–685, doi: 10.1016/j.jfca.2003.09.009.
  • Özgüven, M. (2014). Functional chocolate development: enrichment of dark chocolate with nano-liposome encapsulated antioxidants, and/or pro- and pre-biotics. PhD Dissertation, Istanbul Technical University, Istanbul, Turkey.
  • Pimentel, F. A., Nitzke J. A., Klipel, C. B., Jong, E. V. (2010). Chocolate and red wine – A comparison between flavonoids content. Food Chem, 120, 109–112, doi: 10.1016/j.foodchem.2009.09.078.
  • Rusak, G., Komes, D., Likic, S., Horzic, D., Kovac, M. (2008). Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chem, 110, 852–858, doi: 10.1016/j.foodchem.2008.02.072.
  • Sanchez-Moreno, C., Larrauri, J., Saura-Calixto, F.A. (1998). Procedure to measure the antiradical efficiency of polyphenols. J Agr Food Chem, 76, 270-276.
  • Streit, N. M., Hecktheuer L. H. R., Canto, M. W., Mallmann, C. A., Streck, L., Vey Parodi, T., Canterle, L.P. (2007). Relation among taste-related compounds (phenolics and caffeine) and sensory profile of erva-mate (Ilex paraguariensis). Food Chem, 102, 560–564, doi: 10.1016/j.foodchem.2006.05.028.
  • Tanabe, N. A., Hofberger, R. (2005). Chocolate. In:, Handbook of Food Science, Technology, and Engineering, Hui, Y.H. (chief ed.) Volume. 4, CRC Press, Boca Raton, Florida, pp. 1-11.
  • Weiss, D. J., Anderton, C. R. (2003). Determination of catechins in matcha green tea by micellarelectrokinetic chromatography. Journal Chromatogr A, 1011, 173–180, doi: 10.1016/S0021-9673(03)01133-6.
  • Wollgast, J., Anklam, E. (2000). Polyphenols in chocolate: is there a contribution to human health? Food Res Int, 33, 449-459, doi: 10.1016/S0963-9969(00)00069-7.
  • Wollgast, J. (2004). The contents and effects of polyphenols in chocolate. PhD Dissertation, University of Gießen, Gießen, Germany.
There are 24 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Mine Özgüven 0000-0002-2073-8075

İjlal Berktaş This is me 0000-0001-9836-5881

Özlem Gönül This is me 0000-0002-4669-607X

Beraat Özçelik 0000-0002-1810-8154

Publication Date August 19, 2020
Published in Issue Year 2020 Volume: 45 Issue: 5

Cite

APA Özgüven, M., Berktaş, İ., Gönül, Ö., Özçelik, B. (2020). DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS). Gıda, 45(5), 850-860. https://doi.org/10.15237/gida.GD20034
AMA Özgüven M, Berktaş İ, Gönül Ö, Özçelik B. DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS). The Journal of Food. August 2020;45(5):850-860. doi:10.15237/gida.GD20034
Chicago Özgüven, Mine, İjlal Berktaş, Özlem Gönül, and Beraat Özçelik. “DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS)”. Gıda 45, no. 5 (August 2020): 850-60. https://doi.org/10.15237/gida.GD20034.
EndNote Özgüven M, Berktaş İ, Gönül Ö, Özçelik B (August 1, 2020) DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS). Gıda 45 5 850–860.
IEEE M. Özgüven, İ. Berktaş, Ö. Gönül, and B. Özçelik, “DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS)”, The Journal of Food, vol. 45, no. 5, pp. 850–860, 2020, doi: 10.15237/gida.GD20034.
ISNAD Özgüven, Mine et al. “DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS)”. Gıda 45/5 (August 2020), 850-860. https://doi.org/10.15237/gida.GD20034.
JAMA Özgüven M, Berktaş İ, Gönül Ö, Özçelik B. DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS). The Journal of Food. 2020;45:850–860.
MLA Özgüven, Mine et al. “DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS)”. Gıda, vol. 45, no. 5, 2020, pp. 850-6, doi:10.15237/gida.GD20034.
Vancouver Özgüven M, Berktaş İ, Gönül Ö, Özçelik B. DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS). The Journal of Food. 2020;45(5):850-6.
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