Effect of Addition of Fibres and Polyphenols on Properties of Chocolate - A Review (CROSBI ID 271416)
Prilog u časopisu | pregledni rad (znanstveni) | međunarodna recenzija
Podaci o odgovornosti
Barišić, Veronika ; Jozinović, Antun ; Flanjak Ivana ; Šubarić, Drago ; Babić, Jurislav ; Miličević, Borislav ; Jokić, Stela ; Grgić, Ivanka ; Ačkar, Đurđica
engleski
Effect of Addition of Fibres and Polyphenols on Properties of Chocolate - A Review
Chocolate is a product that has a high content of fat and sugar. The addition of fibers and polyphenols in chocolate is increasingly being applied and studied in recent years. Since chocolate is a food product that has sensitive rheological properties, any addition of components that are not part of the standard recipe may have a significant influence on physical, chemical and sensory properties. Although cocoa is rich in polyphenols, their share in chocolate depends on the share of cocoa parts and the parameters during processing. Nutritional value of chocolate may be improved by addition of additional sources of nutritious compounds. This paper gives an overview of recent research regarding addition of fiber and polyphenols to chocolate.
chocolate ; fiber ; polyphenols ; rheology
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Podaci o izdanju
37 (3)
2021.
225-243
objavljeno
8755-9129
1525-6103
10.1080/87559129.2019.1701008