Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics
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The Ohio State University / OhioLINK
2007
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1406642018 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu14066420182021-08-03T06:26:15Z Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics Bunce, Matthew G. Food Science Anthocyanin extracts provide red/purple color in addition to beneficial phenolic compounds with antioxidant power capable of capturing free radicals. In this study we initially apply anthocyanin extracts from blueberries (BL), black raspberries (BR), purple corn (PC) and chokeberries (CB) to a confectionary product. Only chokeberry and black raspberry candies were chosen for further analysis. Hard candy was chosen as the matrix to evaluate incorporation in a high temperature processed confectionary product and to enhance antioxidant power. In addition, other non-colored phenolic rich sources were added to supply additional antioxidants. The Minolta CR-300 was used to evaluate CIE L*a*b*, chroma and hue values. Monomeric anthocyanins and total phenolics were measured over storage periods of one, three and six months using the pH Differential Method and Folin Method, respectively. As the berry extract concentration increased, so did total phenolics and monomeric anthocyanin. Total monomeric anthocyanin values increased in a fairly linear fashion (R2 > .90) with each incremental increase in concentration for all four berry extracts, as expected. Chokeberry extracts increased total phenolics over 100% for all 3 categories P, TE and TES (P = plain hard candy, TE = Tea added, TES = Tea + Sunphenon) at 8g per batch or approximately 1.75% (dry basis) compared to controls while black raspberry did not increase values as much. Total phenolic values slightly decreased over the six month storage time. Color remained stable over the 6 months of storage as compared by monomeric anthocyanins and CIE L*a*b*, chroma and hue values. Stability of the color was likely due to the low water activity (0.11aw at 23°C) and acid added to stabilize the anthocyanins ring structure near pH 3.0. Results show that it is possible to supply color and phenolics using Anthocyanin Rich Extracts in processed hard candy alone or in combination with other phenolics to increase the potential health benefits of confectionary products. 2007 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1406642018 http://rave.ohiolink.edu/etdc/view?acc_num=osu1406642018 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws. |
| collection |
NDLTD |
| language |
English |
| sources |
NDLTD |
| topic |
Food Science |
| spellingShingle |
Food Science Bunce, Matthew G. Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics |
| author |
Bunce, Matthew G. |
| author_facet |
Bunce, Matthew G. |
| author_sort |
Bunce, Matthew G. |
| title |
Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics |
| title_short |
Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics |
| title_full |
Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics |
| title_fullStr |
Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics |
| title_full_unstemmed |
Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics |
| title_sort |
anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics |
| publisher |
The Ohio State University / OhioLINK |
| publishDate |
2007 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1406642018 |
| work_keys_str_mv |
AT buncematthewg anthocyaninandteaextractenrichedhardcandytoincreasevisualappealandtotalphenolics |
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1719436863235686400 |