Naslov
Effect of Addition of Fibres and Polyphenols on Properties of Chocolate - A Review

Autori
Barišić, Veronika ; Jozinović, Antun ; Flanjak Ivana ; Šubarić, Drago ; Babić, Jurislav ; Miličević, Borislav ; Jokić, Stela ; Grgić, Ivanka ; Ačkar, Đurđica

Izvornik
Food reviews international (8755-9129) 37 (2021), 3; 225-243

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
chocolate ; fiber ; polyphenols ; rheology

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA