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

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          Abstract

          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% ( w/w) to over 31% ( w/w). 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.

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          Antioxidative peptides derived from milk proteins

          Anne Pihlanto (2006)
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            Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.

            Kenneth B. Miller, David Stuart, Nancy Smith … (2006)
            In the United States, commercially available foods, including cocoa and chocolate, are being marketed with statements referring to the level of antioxidant activity and polyphenols. For cocoa-containing foods, there has been no comprehensive survey of the content of these and other chemistries. A survey of cocoa and chocolate-containing products marketed in the United States was conducted to determine antioxidant activity and polyphenol and procyanidin contents. Commercially available samples consisted of the top market share products in each of the following six categories: natural cocoa, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized using four different methods: oxygen radical absorbance capacity (ORAC), vitamin C equivalence antioxidant capacity (VCEAC), total polyphenols, and procyanidins. All composite lots were further characterized for percent nonfat cocoa solids (NFCS) and percent fat. Natural cocoas had the highest levels of antioxidant activities, total polyphenols, and procyanidins followed by baking chocolates, dark chocolates and baking chips, and finally milk chocolate and syrups. The results showed a strong linear correlation between NFCS and ORAC (R (2) = 0.9849), total polyphenols (R (2) = 0.9793), and procyanidins (R (2) = 0.946), respectively. On the basis of principal component analysis, 81.4% of the sample set was associated with NFCS, antioxidant activity, total polyphenols, and procyanidins. The results indicated that, regardless of the product category, NFCS were the primary factor contributing to the level of cocoa antioxidants in the products tested. Results further suggested that differences in cocoa bean blends and processing, with the possible exception of Dutching, are minor factors in determining the level of antioxidants in commercially available cocoa-containing products in the United States.
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              INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANS

              NOR AINI IDRIS, MAMOT SAID, WAHID SAMSUDIN … (2006)
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                Author and article information

                Journal
                Journal ID (nlm-ta): Antioxidants (Basel)
                Journal ID (iso-abbrev): Antioxidants (Basel)
                Journal ID (publisher-id): antioxidants
                Title: Antioxidants
                Publisher: MDPI
                ISSN (Electronic): 2076-3921
                Publication date (Electronic): 03 April 2020
                Publication date Collection: April 2020
                Volume: 9
                Issue: 4
                Electronic Location Identifier: 299
                Affiliations
                [1 ]Institute of Food Sciences, Department of Technology and Food Evaluation, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; szafranski.tomasz@ 123456hotmail.com (T.S.); jolanta_kowalska@ 123456sggw.pl (J.K.)
                [2 ]Institute of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; hanna_kowalska@ 123456sggw.pl
                Author notes
                [* ]Correspondence: bogumila_urbanska@ 123456sggw.pl ; Tel.: +48-608-16-19-50
                Author information
                https://orcid.org/0000-0001-6962-8160
                https://orcid.org/0000-0002-6732-4590
                https://orcid.org/0000-0003-1723-5669
                Article
                Publisher ID: antioxidants-09-00299
                DOI: 10.3390/antiox9040299
                PMC ID: 7222213
                PubMed ID: 32260255
                SO-VID: 73aa0107-685d-4eec-8ea4-de0bca005758
                Copyright © © 2020 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 11 March 2020
                Date accepted : 01 April 2020
                Categories
                Subject: Article

                Keywords: conching,milk chocolate,milk powder,protein,polyphenols,antioxidant activity
                Data availability:
                Keywords: conching, milk chocolate, milk powder, protein, polyphenols, antioxidant activity

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