Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract.

BACKGROUND Many studies have described cocoa polyphenols as being bioactive compounds with a potential positive effect on human health. While dark chocolate is a most powerful source of antioxidants, their content is lower in milk chocolate, while in white chocolate the fat-free cocoa solids are left out completely. The aim of this study was to increase polyphenol content and antioxidant capacity of white chocolate by adding encapsulated green tea extract (GTE) in amount 60 g kg-1 , 80 g kg-1 , and 100 g kg-1 . RESULTS GTE influenced the particle size parameters increasing the volume weighted mean from 15.43 μm in white chocolate to 19.34 μm in chocolate with 100 g kg-1 of GTE. At the same time, the viscosity of enriched chocolates also increased due to the addition of new solid particles. The surface color of enriched chocolates changed in accordance with the amount of encapsulate, where all enriched chocolates had a slightly lighter color after 12 months of storage. Total polyphenol contents (mg GAE kg-1 ) increased from 0.41 in white chocolate, to 2.73 in chocolate enriched with maximum GTE. This amount of GTE increased antioxidant capacity (mmol TE kg-1 ) from 1.22 in white chocolate to 16.12. After 12 months of storage degradation of polyphenols was found to be maximum 37.27%, while antioxidant capacity decreased up to 44.14%. CONCLUSION In addition to the impact on chocolate viscosity, GTE added value through the polyphenol content and sensorial profile of the new product with unusual green tea flavor and shelf life of at least 12 months. This article is protected by copyright. All rights reserved.