Fresh and half-dried fruits of lychee (Litchi Chinensis) and longan (Dimocarpus longan) were processed by air drying and implemented in diverse forms as fillings in order to produce chocolate pralines. Both dried fruits and chocolate pralines were characterized with total polyphenols, proanthocyanidins, flavan-3-ols and antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl, 2, 2-Azino-Bis-3-Ethylbenzothiazoline-6-Sulfonic acid) were determined by spectrophotometric and sensory analyses by quantitative descriptive analysis. Specific polyphenolic compounds were quantified using high-performance liquid chromatography coupled with photodiode array detector. The bioactive content and profile of chocolate pralines produced with the addition of longan and lychee were not significantly altered when compared to plain chocolate, but the sensory analysis revealed a preference for lychee-containing pralines, due to characteristic fruity sensory properties. Since longan and lychee fruits are still underutilized as raw materials and ingredients in food production, preservation by drying and incorporation into new products may enable their popularization and increase functional food production. PRACTICAL APPLICATIONS: Since both longan and lychee are still underutilized as raw materials and ingredients in food production, preservation by drying and incorporation into new products may enable their popularization and increase functional food production.
Keywords: bioactive compounds; chocolate pralines; longan; lychee; polyphenolic content; sensory evaluation.
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