TECHNOLOGICAL STUDIES FOR PRODUCING CHOCOLATE AND CREAM PRODUCTS CONTAINING NATURAL ANTIOXIDANTS “LYCOPENE AND BETA CAROTENE”

Document Type : Original Article

Authors

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Abstract

This study was conducted to take advantage of some food processing residues, such as tomato peels and yellow carrots in the production of untraditional types of red and yellow chocolate rich in antioxidants, as well as the production of fillings cream for cakes, tarts and biscuits naturally colored rather than the use of artificial color that studies have shown it of substances that cause a variety of ailments such as cancer and other. The results showed that the extract of red pigments (lycopene) from tomato peel and yellow (beta-carotene) from the carrots using the fat used in the production of chocolate and cream where it is pigments dissolved in fat cause to reduce the costs of extraction use solvent operations have become safer and more health of the consumer and produce products colors favored by the consumer and sensory qualities of excellence recognized chocolate and precious species. Results show that the type of fat used in cream which is shortening was the highest extraction of pigments than other type of fat cocoa butter substitute and cocoa butter used in chocolate. It found that the pigments content in shortening at extraction temperature 55°C for 120 min. was 67.6 µg/100g. lycopene and 1.7 mg/100g. beta carotene compering to 57 µg/100g. and 1.36 mg/100g. for cocoa butter substitute then 55.7 µg/100g. and 1.28 mg/100g. for natural cocoa butter respectively. Sensory evaluation results showed that the overall acceptability values for real and industrial chocolate which pigments extracted at 55°C for 90 min. during its processing were high than other samples. For chocolate physical properties it is found that chocolate contain lycopene was more tender that that contain beta-carotene.

Keywords

Files

Share

How to cite

Statistics