applied sciences Article The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery Anna Gramza-Michałowska * , Bartosz Kulczy ´nski,Marta Skopiec, Joanna Kobus-Cisowska and Anna Brzozowska Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Pozna´nUniversity of Life Sciences, Wojska Polskiego 31, 60–624 Pozna´n,Poland;
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[email protected]; Tel.: +48-61-848-7327 Featured Application: The application of yellow tea components in confectionery indicates a new direction in functional foods’ design process as it influences the antioxidant activity, sensory value and health promoting value of the final product. Abstract: Chocolate and tea leaves are considered the most valuable sources of highly bioactive polyphenols due to their potential anti-cancer properties and beneficial effects on the cardiovascular and nervous systems. The objective of the present study was the development of a sensory profiling modality that is correlated with the taste of the chocolate enriched with yellow tea phytochemicals. The additive concentration was optimized in white chocolate and the designed product was evaluated Citation: Gramza-Michałowska, A.; using the sensory profiling method. It was shown that the yellow tea extract in chocolate had a Kulczy´nski,B.; Skopiec, M.; significant effect on the taste and color of the product. Addition of 2.0% yellow tea powdered extract Kobus-Cisowska, J.; Brzozowska, A. increased the value of color acceptance and caused an intensification of the aromas, particularly The Effect of Yellow Tea Leaves the leafy taste, compared to the control samples.