The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents

LWT

Volumn 53, Issue 1, 2013, Pages 360-369

  Komes, Draženka ^a   Belščak Cvitanović, Ana ^a   Škrabal, Svjetlana ^b   Vojvodić, Aleksandra ^a   Bušić, Arijana ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Zve evo Food Industry Dd   (Croatia)

Author keywords

Antioxidant capacity; Chocolate; Dried fruits; Polyphenols; Sensory evaluation

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS; FRUITS; SOLVENT EXTRACTION; SPECTROPHOTOMETRY; WATER QUALITY;

ANTIOXIDANT CAPACITY; BIOACTIVES; CHOCOLATE; DIFFERENT SOLVENTS; DRIED FRUITS; MILK CHOCOLATE; POLYPHENOLIC CONTENT; POLYPHENOLICS; POLYPHENOLS; SENSORY PROPERTIES;

SENSORY ANALYSIS;

PRUNUS ARMENIACA; THEOBROMA CACAO; VACCINIUM MACROCARPON;

EID: 84876714518     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.02.016     Document Type: Article

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