Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia.
Innovation Centre of the Faculty of Technology and Metallurgy ltd, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia.
Food Sci Technol Int. 2023 Sep;29(6):610-618. doi: 10.1177/10820132221103758. Epub 2022 May 29.
In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100 g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.
为了改善标准牛奶巧克力（C）的功能特性，在其中添加了乳清蛋白浓缩物（WPC）和胰蛋白酶水解乳清蛋白（H-WPC），添加量为 6%。通过测定抗氧化能力、粒径分布、质构、流变和感官特性来分析巧克力样品。结果表明，与标准牛奶巧克力（C）相比，添加乳清蛋白水解物（H-WPC）的巧克力总多酚含量（1007.8±96.8mg GAE/100g）更高，对 ABTS 自由基的抑制能力（66.30±1.99%）和对 DPPH 自由基的抑制能力（56.34±3.20%）也有所提高。与标准牛奶巧克力（C）（877.1±56.0mg GAE/100g；48.46±2.11%；48.07±2.80%）相比，额外的成分并没有显著影响巧克力的硬度和焓值。水解乳清蛋白比非水解乳清蛋白更显著地增加巧克力的粘度（11.81±0.11Pa·s），而与对照样品（3.53±0.05Pa·s）相比。尽管 WPC 样品的流变特性和粒径分布略优于 H-WPC 样品，但巧克力的感官特性没有发生重大变化。基于这些结果，乳清蛋白水解物可以作为改善巧克力品质的特殊成分。
