ﺑﺮرﺳﯽ وﯾﮋﮔﯽ ﻫﺎي ﺷﮑﻼت ﺗﻠﺦ ﺣﺎوي ﻋﺼﺎره و ﻣﯿﮑﺮوﮐﭙﺴﻮل ﻫﺎي ﮔﯿﺎه ﭼﺎي ﺳﻔﯿﺪ

Investigation the Characteristics of Dark Chocolate Containing White Tea Plant Extracts and Microcapsules

در اﯾﻦ ﻣﻄﺎﻟﻌﻪ اﺛﺮ ﻋﺼﺎره آزاد و ﻣﯿﮑﺮوﮐﭙﺴﻮﻟﻪ ﺷﺪه ﭼﺎي ﺳﻔﯿﺪ ﺑﺮ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، اﻧﺪازه ذرات، FTIR و SEM و ﻫﻤﭽﻨﯿﻦ ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ ﮐﻞ، ﺧﺎﺻﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ و وﯾﮋﮔﯽ ﻫﺎي ﺣﺴﯽ ﺷﮑﻼت ﺗﻠﺦ ﺑﺮرﺳﯽ ﺷﺪ. ﻋﺼﺎره ﭼﺎي ﺳﻔﯿﺪ در ﻏﻠﻈﺖ ﻫﺎي 1، 3، 5 و 7 درﺻﺪ )ﺑﺮ اﺳﺎس ﭘﯿﺶ ﺗﯿﻤﺎرﻫﺎي اﻧﺠﺎم ﺷﺪه( ﺑﻪ ﺻﻮرت آزاد و ﻣﯿﮑﺮوﮐﭙﺴﻮل ﺑﻪ ﻓﺮﻣﻮﻻﺳﯿﻮن ﺷﮑﻼت ﺗﻠﺦ اﻓﺰوده ﺷﺪ. ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ ﻧﺸﺎن داد، ﻣﺤﺪوده اﻧﺪازه ذرات ﻣﯿﮑﺮوﮐﭙﺴﻮل µm 2/3 -157/23 ﺑﻮد. ﺑﺮرﺳﯽ ﺗﺼﻮﯾﺮ ﺣﺎﺻﻞ از ﻣﯿﮑﺮوﺳﮑﻮپ اﻟﮑﺘﺮوﻧﯽ روﺑﺸﯽ ﺣﺎﮐﯽ از آن ﺑﻮد ﮐﻪ ذرات ﺷﮑﻼت ﺗﻠﺦ ﺣﺎوي ﻋﺼﺎره ﻣﯿﮑﺮوﮐﭙﺴﻮل ﭼﺎي ﺳﻔﯿﺪ داراي اﻧﺪازه ﮐﻮﭼﮑﺘﺮ و ﯾﮑﻨﻮاﺧﺘﯽ ﺑﯿﺸﺘﺮي ﻧﺴﺒﺖ ﺑﻪ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ و ﻧﻤﻮﻧﻪ ﺣﺎوي ﻋﺼﺎره آزاد ﭼﺎي ﺳﻔﯿﺪ ﺑﻮدﻧﺪ. اﻓﺰاﯾﺶ ﻏﻠﻈﺖ ﻋﺼﺎره از 1 ﺗﺎ 7 درﺻﺪ در ﻫﺮ دو ﺣﺎﻟﺖ آزاد و ﻣﯿﮑﺮوﮐﭙﺴﻮﻟﻪ ﺳﺒﺐ اﻓﺰاﯾﺶ ﻣﻌﻨﯽ دار )0.05

In this study, the effects of free and microcapsules extract of white tea on physicochemical properties, particle size, Fourier Transform Infrared (FTIR) spectroscopy, Scanning Electron Microscopy (SEM), total phenolic compounds, antioxidant properties and sensory properties of dark chocolate were investigated. The white tea extract at 1, 3, 5, and 7% concentrations (based on pretreatment) was added as free and microcapsules form to the dark chocolate formulation. All experiments were measured in three replications using a factorial experiment in a completely randomized design and the results were analyzed using SPSS software. The findings indicated that the size of the microcapsules particles were in the range of 2.3-157.23 µm. The SEM examination revealed that the dark chocolate particles containing the white tea microencapsulated extract were smaller in size and more uniform compared to the control sample and sample containing free extract of white tea. Increasing the extract concentration from 1 to 7% in both free and microcapsules forms significantly increased the total phenolic compounds and antioxidant properties of the dark chocolate (p< 0.05). Regarding the results of evaluating the sensory characteristics, the samples containing 3% white tea extract and 1% white tea microencapsulated extract received the highest acceptance by the panelists. In terms of the color features, the samples containing microencapsulated extract had the highest brightness level (L*), redness level (a*), and yellowness level (b*). Increasing the amount of the free extract and white tea microcapsule increased the moisture content, however stiffness and pH showed a reverse trend.