Characterization of dry mixtures and carob-based beverages enriched with encapsulated dandelion extract

<p>Busic A, Drazenka Komes, Seremet D and Vojvodic Cebin A</p>

Characterization of dry mixtures and carob-based beverages enriched with encapsulated dandelion extract

Busic A, Drazenka Komes, Seremet D and Vojvodic Cebin A

University of Zagreb, Croatia

: J Food Nutr Disor

Abstract

Using fluid-bed agglomeration, the aim of this study was to prepare dry mixtures intended for preparation of carob-based beverages, with addition of encapsulated dandelion extract. Recently carob (Ceratonia siliqua L.) is often used as a substitute for coffee or cocoa powder due to the absence of methylxanthines caffeine and theobromine in its composition. Dry mixtures were investigated for physico-chemical properties, while bioactive profile (polyphenols and antioxidant capacity) was investigated in carob-based beverages, prepared with water and milk. Carob-based beverages were sensory evaluated using quantitative-descriptive method. Also, the impact of fluidbed agglomeration and addition of lecithin was examined on evaluated parameters. After fluid-bed agglomeration, dry mixtures particles were enlarged in size, while the addition of lecithin improved the flow properties, solubility and dispersibility properties. Fluid-bed agglomeration resulted with dry mixtures lighter in colour and with poor wetting properties. Carob-based beverages prepared with milk had lower content of polyphenols and lower antioxidant capacity compared to those prepared with water. Carobbased beverage prepared with water and enriched with herbal extract had higher content of total polyphenols (849,10 mg GAE/L), hydroxycinnamic acid (178,74 mg CA/L), proanthocyanidis (1231,67 mg epicatechins/L) and tannins (35,00 mg TA/L) when compared to other samples. Samples prepared by agglomeration showed lower content of polyphenols and antioxidant capacity comparing to nonagglomerated sample. All carob-based beverages had taste of roasted cereals, while with highest overall acceptability was non-agglomerated carob sample prepared with milk evaluated.