不同蛋白质含量的巧克力奶块各种混合物的多酚含量及抗氧化特性研究

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content.

作者信息

Urbańska Bogumiła, Szafrański Tomasz, Kowalska Hanna, Kowalska Jolanta

机构信息

Institute of Food Sciences, Department of Technology and Food Evaluation, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland.

Institute of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland.

出版信息

Antioxidants (Basel). 2020 Apr 3;9(4):299. doi: 10.3390/antiox9040299.

The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% () to over 31% (). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.