ScholarLens Back to search
2018•Food & FunctionOpen access

Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation

Roberta Tolve, Nicola Condelli, Marisa Carmela Caruso, Diego Barletta, Fabio Favati, Fernanda Galgano

Open full text 41 citations

Abstract

per kg of fat, also after three months of storage. The bioaccessibility of phytosterols was comparable with literature values and the antioxidant activity reached a value of 92 μg trolox per g chocolate for samples obtained from 85% of cocoa. Moreover, sensory evaluation demonstrated a positive effect on the acceptability of the functional chocolate produced and a significant effect of the information on the final sample acceptability.

Open-access reader

About this research paper

What this paper is about

per kg of fat, also after three months of storage. The bioaccessibility of phytosterols was comparable with literature values and the antioxidant activity reached a value of 92 μg trolox per g chocolate for samples obtained from 85% of cocoa. Moreover, sensory evaluation demonstrated a positive effect on the acceptability of the functional chocolate produced and a significant effect of the information on the final sample acceptability.

Why it matters

OpenAlex reports 41 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

per kg of fat, also after three months of storage. The bioaccessibility of phytosterols was comparable with literature values and the antioxidant activity reached a value of 92 μg trolox per g chocolate for samples obtained from 85% of cocoa. Moreover, sensory evaluation demonstrated a positive effect on the acceptability of the functional chocolate produced and a significant effect of the information on the final sample acceptability.

Key concepts: Dark chocolate, Food science, Fortification, Sensory system, Chemistry, Biology, Neuroscience

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation — Research Paper | ScholarLens