THE PHYSICAL PROPERTIES, POLYPHENOL CONTENT AND SENSORY CHARACTERISTICS OF WHITE CHOCOLATE ENRICHED WITH BLACK TEA EXTRACT

Abstract

Chocolate contains a variety of different compounds such as fats, carbohydrates, proteins, vitamins, and minerals. Fat-free cocoa particles are also extremely rich in polyphenols. While dark chocolate is a most powerful source of antioxidants, the content of these components decreases with the reduction in the content of dark cocoa particles in chocolate. White chocolate differs from milk and dark through the absence of fat-free cocoa particles containing antioxidants. Today\u27s investigations are focused on finding new methods of creating functional confectionery products. Accordingly, in this study white chocolate was enriched with100 g kg-1 of encapsulated black tea extract in order to increase its polyphenol content. The addition of encapsulated black tea extract to white chocolate increased the viscosity of enriched chocolate mass to the extent that is acceptable for the production of this kind of product. Total polyphenol content in enriched chocolate was increased over 6 times compared to white chocolate. However, black tea encapsulate contributed to foreign taste of medications in enriched chocolate, making it unacceptable by consumers