The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread

Abstract This study determines the possibility of using spread (SC) and compound chocolate (CC) as delivering agents of betalains, bioactive compounds and coloring agents. Therefore, the effects of various beetroot powder concentrations (0.0-1.00 g/100 g) on SC and CC’s quality parameters and the as...

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2022-01, Vol.42
Main Authors: BAYCAR, Abdullah, KONAR, Nevzat, GOKTAS, Hamza, SAGDIC, Osman, POLAT, Derya Genç
Format: Article
Language:English
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary:Abstract This study determines the possibility of using spread (SC) and compound chocolate (CC) as delivering agents of betalains, bioactive compounds and coloring agents. Therefore, the effects of various beetroot powder concentrations (0.0-1.00 g/100 g) on SC and CC’s quality parameters and the associated visual properties over a 12-week period under accelerated shelf-life conditions were investigated. The hardness and plastic viscosity values of CC significantly increased as the amount of beetroot powder increased (P
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.66220