Naslov
Nutritionally improved chocolate spreads - a review

Autori
Barišić, Veronika ; Šarkanj, Bojan ; Flanjak, Ivana ; Doko, Kristina ; Miličević, Borislav ; Ačkar, Đurđica

Izvornik
Hrana u zdravlju i bolesti (2233-1220) 10 (2021), 1; 10-13

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

Ključne riječi
chocolate spread ; fat-reduction ; bioactive components ; sugar ; obesity

Sažetak
Chocolate spread is one of the favourite breakfast meals and snacks among people of all generations. Increased consumption of these kinds of products with high-energy value leads to obesity and several health problems. Many researchers are trying to produce acceptable products with lower calorie values by reducing fat and sugar contents. Oleogels are one of the most explored solutions for the development of low-fat products and products with lower content of saturated fats. In addition, the fat composition of chocolate spreads can be changed to obtain a better fatty acid profile. Products with a low-sugar content have been proven to have sensory acceptability when sweeteners with low caloric value were used. In addition, researchers proved that chocolate spreads could be enriched with many different bioactive components by using by-products and minimally processed raw materials in the production process.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA