İnci CERİT, Sara ŞENKAYA, Berna TULUKOĞLU, Merve KURTULUŞ, Omca DEMİRKOL, Ü. Rida SEÇİLMİŞOĞLU

ENRICHMENT OF FUNCTIONAL PROPERTIES OF WHITE CHOCOLATES WITH CORNELIAN CHERRY, SPINACH AND POLLEN POWDERS

Günümüzde, meyve ve sebzeler gibi doğal bileflenler kullanılarak gıdaların fonksiyonel özelliklerininzenginlefltirilmesi ve kimyasal katkıların azaltılmasına gösterilen talep artmaktadır. Bu çalıflmada amaç,beyaz çikolataya eklenen kızılcık, ıspanak ve arı poleni tozlarının toplam fenolik madde ve antioksidankapasiteye etkisini belirlemektir. Örneklerin toplam fenolik maddesini belirlemek için Folin-Ciocalteureaktifi, antioksidan kapasitesini belirlemek için ise DPPH (2,2-difenil-1-pikrilhidrazil) süpürme aktivitesive FRAP (demir indirgeme antioksidan gücü) testleri kullanılmıfltır. Elde edilen sonuçlar sade beyazçikolatada fenolik madde bulunmadığını göstermifltir. Ayrıca, beyaz çikolatanın antioksidan aktiviteside çok düflük bulunmufltur. Ancak, çikolatalara eklenen kızılcık ve ıspanak tozu toplam fenolik maddeve antioksidan kapasiteyi gelifltirmifl ve beyaz çikolatanın fonksiyonel özelliklerine katkısı çalıflmadakullanılan tozlar arasında en yüksek polen tozunda sağlanmıfltır

KIZILCIK, ISPANAK VE POLEN TOZLARI KULLANILARAK BEYAZ ÇİKOLATALARIN FONKSİYONEL ÖZELLİKLERİNİN ZENGİNLEŞTİRİLMESİ

Nowadays, there is an increasing demand to reduce the chemical additives and enrich the functionalproperties of food with using natural ingredients such as fruit and vegetables. In this study, the objectivewas to determine the influence of addition of cornelian cherry, spinach and bee pollen powders on thetotal phenolic content and antioxidant capacity of white chocolate. The Folin-Ciocalteu reagent wasused to evaluate the total phenolic content and the antioxidant capacity of samples was measured bytwo different assays which were DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity and FRAP(ferric reducing antioxidant power) tests. The obtained results showed that plain white chocolateexhibited no phenolic compound. In addition, antioxidant activity of white chocolate was found solow. However, the addition of cornelian cherry and spinach to chocolates enhanced the total phenoliccontent and antioxidant capacity and contribution of pollen powder to functional property of whitechocolate was found as highest among all powders used

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