Food product design chocolate formulas with addition of brewer's yeast powder /
The purpose of this study was to use the beer yeast as a substitute for cocoa powder in the chocolate manufacturing recipe with high antioxidant properties. It is known that beer yeast is rich in high antioxidant compounds. To preserve these properties, the beer yeast has been conditioned at a moder...
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| Dokumentumtípus: | Könyv része |
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2019
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
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| Kulcsszavak: | Élesztőgombák, Élelmiszertudomány |
| Online Access: | http://acta.bibl.u-szeged.hu/64822 |
| LEADER | 02274naa a2200277 i 4500 | ||
|---|---|---|---|
| 001 | acta64822 | ||
| 005 | 20220808153732.0 | ||
| 008 | 200319s2019 hu o 1|| zxx d | ||
| 020 | |a 978-963-306-702-4 | ||
| 040 | |a SZTE Egyetemi Kiadványok Repozitórium |b hun | ||
| 041 | |a zxx | ||
| 100 | 1 | |a Moigradean Diana | |
| 245 | 1 | 0 | |a Food product design |h [elektronikus dokumentum] : |b chocolate formulas with addition of brewer's yeast powder / |c Moigradean Diana |
| 260 | |c 2019 | ||
| 300 | |a 197-201 | ||
| 490 | 0 | |a Proceedings of the International Symposium on Analytical and Environmental Problems | |
| 520 | 3 | |a The purpose of this study was to use the beer yeast as a substitute for cocoa powder in the chocolate manufacturing recipe with high antioxidant properties. It is known that beer yeast is rich in high antioxidant compounds. To preserve these properties, the beer yeast has been conditioned at a moderate temperature (65°C) to ensure its stability. Then, chocolate formulas, simple and with addition of beer yeast powder in different percentages, was obtaining. The total antioxidant capacity was measured by FRAP assay and to assess the total polyphenol content was used the Folin–Ciocalteu method. By incorporating the beer yeast powder into the chocolate recipe, an increase in the total phenolic content and total antioxidant capacity has been recorded compared to the control sample. Therefore, the total polyphenol content vary from 2.71 mM GAE/100 g DM in the control sample to 6.05 mM GAE/100 g DM in the chocolate formula with 40% yeast. Based on the results obtained from this study, we can affirm that the beer yeast can be used as an ingredient with high added value for designing innovative food products; in this case the chocolate with a more intense taste and flavor. | |
| 695 | |a Élesztőgombák, Élelmiszertudomány | ||
| 700 | 0 | 1 | |a Bordean Despina-Maria |e aut |
| 700 | 0 | 1 | |a Alda Liana Maria |e aut |
| 700 | 0 | 1 | |a Stoin Daniela |e aut |
| 700 | 0 | 1 | |a Cozma Antoanela Lena |e aut |
| 700 | 0 | 1 | |a Raican Dan |e aut |
| 700 | 0 | 1 | |a Poiana Mariana-Atena |e aut |
| 710 | |a International Symposium on Analytical and Environmental Problems (25.) (2019) (Szeged) | ||
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/64822/1/proceedings_of_isaep_2019_197-201.pdf |z Dokumentum-elérés |