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Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates.

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Relation http://ir.cftri.com/14800/
https://doi.org/10.1016/j.lwt.2021.111005
 
Title Effect of wheat bran oil concentrates on quality and nutrition of WBO dark
compound chocolates.
 
Creator Sharanappa, T. T.
Chetana, R.
Roopa, B. S.
Suresh Kumar, G.
 
Subject 07 Waste utilization
19 Lipids-oils/fats
04 Wheat
25 Sugar/Starch/Confectionery
 
Description Chocolates are high in calories due to high fat and sugar content; these are known to have negative effects on
health. In order to overcome these adverse effects, a dark chocolate was prepared by incorporating bioactives
(sterols, tocopherols and carotenoids) of wheat bran oil (WBO). In this study, the physicochemical, quality
characteristics and sensory properties of the dark compound chocolate with added WBO concentrate along with
quantification of the fat soluble bioactives and fatty acid profile of WBO concentrate incorporated at various
levels (0.5, 1, 1.5 and 2%) were evaluated. Addition of WBO concentrate softened the chocolate, but no changes
in colour were observed. WBO dark compound chocolate showed higher degree of unsaturation (2.42, 3.10, 3.41
and 3.8) and marginal increase in Free fatty acids (FFA) (3.56, 3.61, 3.65 and 3.68) compared to control
chocolate (2.1 and 3.46) respectively. The fatty acid profile showed increased poly-unsaturated fatty acids
compared to control chocolate. The E-nose and sensory results showed clear flavor discrimination in control and
WBO dark compound chocolate. Therefore, chocolates can be prepared with enriched bioactives for nutraceutical
supplementation with only marginal differences in textural and sensory characteristics.
 
Date 2021
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14800/1/LWT%20142%20%282021%29%20111005.pdf
Sharanappa, T. T. and Chetana, R. and Roopa, B. S. and Suresh Kumar, G. (2021) Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates. LWT - Food Science and Technology, 142. p. 111005. ISSN 0023-6438