Publications by authors named "Bogumila Urbanska"
Article Synopsis
- The polyphenol content in chocolate varies based on raw materials and manufacturing processes, with a growing interest in chocolates made from unroasted cocoa beans due to their health benefits, especially natural antioxidants.* -
- The study focused on how different conching temperatures (50-60 °C) and times affected the levels of key polyphenols (catechins, epicatechins, and procyanidin B2) in chocolate milk mass, finding that higher temperatures led to decreased flavan-3-ols.* -
- The optimal conditions for preserving these compounds were identified: 50 °C for conching resulted in the highest levels, with specific durations for minimal degradation—2 hours for catechins,
The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.
View Article and Find Full Text PDFThe polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated.
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