Evaluation of the effect of the addition of acorn flour on the chemical properties of a chocolate matrix suitable for 3D printing

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F23%3A43880725" target="_blank" >RIV/62157124:16270/23:43880725 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.vetuni.cz/files/upload/733/KMVP%202023_Sbornik.pdf" target="_blank" >https://www.vetuni.cz/files/upload/733/KMVP%202023_Sbornik.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of the effect of the addition of acorn flour on the chemical properties of a chocolate matrix suitable for 3D printing

Popis výsledku v původním jazyce

The aim of this study was to evaluate the polyphenolic and flavonoid content and antioxidant activity of chocolate matrix with the addition of acorn flour suitable by 3D printing. The results of the content of total polyphenols (TPC) and flavonoids (TFC) show an insignificant increase of polyphenolic and flavonoid substances after the addition of acorn flour. Acorn flour alone showed the highest values of TPC and TFC. The antioxidant capacity of the samples was determined by the DPPH method. It was found that in most samples, after the addition of acorn flour, there was a slight increase in antioxidant capacities. The highest antioxidant capacity was determined for the sample containing 2% acorn flour. In the food sector, its popularity is growing, especially in the confectionery industry. The results of this work can contribute to the knowledge of the development of chocolate matrices for food 3D printing and the possibilities of using acorn flour.

Název v anglickém jazyce

Evaluation of the effect of the addition of acorn flour on the chemical properties of a chocolate matrix suitable for 3D printing

Popis výsledku anglicky

The aim of this study was to evaluate the polyphenolic and flavonoid content and antioxidant activity of chocolate matrix with the addition of acorn flour suitable by 3D printing. The results of the content of total polyphenols (TPC) and flavonoids (TFC) show an insignificant increase of polyphenolic and flavonoid substances after the addition of acorn flour. Acorn flour alone showed the highest values of TPC and TFC. The antioxidant capacity of the samples was determined by the DPPH method. It was found that in most samples, after the addition of acorn flour, there was a slight increase in antioxidant capacities. The highest antioxidant capacity was determined for the sample containing 2% acorn flour. In the food sector, its popularity is growing, especially in the confectionery industry. The results of this work can contribute to the knowledge of the development of chocolate matrices for food 3D printing and the possibilities of using acorn flour.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

XXV. konference mladých vědeckých pracovníků s mezinárodní účastí: Sborník příspěvků

ISBN

978-80-7305-928-6

ISSN

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e-ISSN

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Počet stran výsledku

3

Strana od-do

8-10

Název nakladatele

Veterinární univerzita Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

24. 5. 2023

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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