Urbańska Bogumiła, Szafrański Tomasz, Kowalska Hanna, Kowalska Jolanta
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.
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.
本研究的目的是分析精炼巧克力奶块的抗氧化特性，同时考虑牛奶中不同的蛋白质含量。在该研究中，使用了从不同地区的烘焙和未烘焙可可豆中获得的可可液，以及通过喷雾干燥和滚筒干燥获得的奶粉。所进行的分析表明，奶粉产品的蛋白质含量范围约为11.6%（）至超过31%（）。在添加了蛋白质含量较高的牛奶的奶块中，多酚含量较低，抗氧化活性也较低。对巧克力奶块抗氧化特性的分析表明，由未烘焙可可豆液制备的奶块中总多酚含量较高。
