Naslov
Chocolates with Reduced Calorie Values

Autori
Ačkar, Đurđica ; Jozinović, Antun ; Babić, Jurislav ; Šubarić, Drago

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Chocolate: Production, Consumption and Health Benefits

Urednik/ci
Baker, Emily

Izdavač
Nova Science Publishers

Grad
New York (NY)

Godina
2016

Raspon stranica
119-156

ISBN
978-1-53610-433-2

Ključne riječi
chocolate ; sweetener ; fat replacement

Sažetak
Chocolate is one of the most popular confections in the world. Its unique characteristic is special craving, which cannot be satisfied by any other confection, it is comfort food, aphrodisiac and functional food. The world consumption of chocolate is rising and it is estimated that in 2020 8.5 million tons of chocolate will be consumed worldwide. The biggest consumers are western countries (EU countries, USA) where obesity is in the rise. To target this problem, food industry has done much effort in development of products with reduced calorie values and/or increased nutritional values. Chocolate industry is following this trend, reducing sucrose and fat content, and by adding nutritionally rich ingredients. Since both sucrose and fat are very important in chocolate flavour and texture development, the replacement of sugar and fat is challenging task. This chapter will give short overview of commonly used sweeteners and fat replacements, along with their impact on physico- chemical and nutritional properties of chocolate.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA