Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate.

In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100 g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.

Precautionary Allergen Labelling in Serbia: Market Audit and Consumers' Perception.

Background: Precautionary allergen labels (PAL) should be used to indicate the possibility of allergen presence in the food. This study aimed to determine the prevalence and types of precautionary labeling statements on different pre-packaged food products in retail stores in Belgrade, Serbia, as well as to assess consumers' attitudes and behavior towards PAL statements. Methods: This was a descriptive study. The following characteristics of 1404 pre-packaged foods were analyzed: prevalence of PAL, listed food allergens on PAL, and the types of the advisory terminology. In the group of 275 participants (94 with food allergies, and 181 persons who purchasing food for a household member with food allergy) reading practice of PAL, purchasing practice based on PAL, and the opinion about PAL statements credibility were evaluated. Results: Overall, 33.9% of products had precautionary statements for one or more allergens. "Tree nuts" were the most common allergens listed in the PAL. The most common type of PAL was "May contain traces of x [allergen]" (52.7%). The PAL was always read by half of the participants. Less than half (43.3%) of the participants incorrectly believed that PAL is regulated by national law. A quarter of participants thought that the PAL statements are trustworthy. Conclusion: PAL statements frequently are not user-friendly and are not providing sufficient protection for food allergic patients. To gain buyers' confidence, protect health and provide security, the necessity for the strategies that would regulate PAL by the law exists.

White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics.

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study.

Nutrition and health claims (NHCs) are a powerful tool that influence consumers' final decision on the choice of food products. The purposes of this repeated cross-sectional study were to (i) assess the prevalence of pre-packaged food products containing nutrition and health claims among different food categories, (ii) to determine the type of NHCs labelled on the examined food products, and (iii) to evaluate the trend in the use of NHCs in comparison to the 2012 survey. The survey was conducted immediately before the full enforcement of the new national legislation on NHCs in 2020. It comprised 3141 pre-packaged food products from 10 product categories. In total, 21.2% of food products contained any claim (19.4% contained any nutrition claim; 8.2% contained any health claim). In comparison to the 2012 survey, we observed a rising trend in the presence of NHCs; the use of nutrition claims on food products increased three times and the use of health claims increased 1.3 times in the 2020 survey. Bearing in mind that NHCs are a powerful tool guiding consumers' food purchase decisions, NHCs should be supported by precise legislation and strict surveillance by the public health authorities.

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough.

In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological properties) was investigated. Sour cherry pomace extract encapsulated in whey (WE) and soy proteins (SE) was incorporated in cookie dough, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of wheat flour. The dough samples containing encapsulates had the grey-blue colour ( b* values significantly decreased compared to control sample). Due to the presence of anthocyanins, a* values of the dough colour increased significantly with the addition of encapsulates. The addition of soy protein encapsulate increased hardness, resistance to extension and viscosity of cookie dough and decreased deformation compliance ( J), while the addition of whey encapsulate caused dough softness, higher deformation compliance and lower values of viscosity compared to control sample. Values of storage and loss modulus, G' and G″, significantly decreased when wheat flour was replaced with WE and increased when the flour was replaced with soy protein encapsulate. The addition of soy protein encapsulate resulted in higher cookie hardness.

Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content.

The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150-1000 µm, and 800-2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box-Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies' sensory characteristics.