Improving Functionality of Chocolate
| dc.contributor.author | Konar, Nevzat | |
| dc.contributor.author | Palabiyik, Ibrahim | |
| dc.contributor.author | Toker, Ömer Said | |
| dc.contributor.author | Saputro, Arifin Dwi | |
| dc.contributor.author | Pirouzian, Haniyeh Rasouli | |
| dc.date.accessioned | 2024-10-29T17:43:24Z | |
| dc.date.available | 2024-10-29T17:43:24Z | |
| dc.date.issued | 2022 | |
| dc.department | Tekirdağ Namık Kemal Üniversitesi | |
| dc.description.abstract | Top trends in the food industry are mainly related with improvement of functionality of the products. Food manufacturers and researchers mainly focus on this subject and it is aimed to produce the functional products with quality characteristics similar to conventional ones. In the present chapter, the ways to improve functional characteristics of the chocolate products were reviewed. Calorie reduction in chocolates with using sugar and cocoa butter alternatives and its effect on chocolate quality was mentioned. In addition, the influence of processes applied for cocoa and chocolate productions on polyphenol composition and antioxidant activity was also addressed. Studies related with dietary fiber usage as a prebiotics and their effects on chocolate quality and probiotic chocolates and bioaccessibility of probiotics were also summarized in the chapter. It can be highlighted that functional characteristics of the chocolate or derived products can be improved by enrichment and adjusting production process parameters. Chocolate is a good functional compound carrier since it is lovely consumed by people of all age throughout the world. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022. | |
| dc.identifier.doi | 10.1007/978-3-030-90169-1_3 | |
| dc.identifier.endpage | 112 | |
| dc.identifier.isbn | 978-303090169-1 | |
| dc.identifier.isbn | 978-303090168-4 | |
| dc.identifier.scopus | 2-s2.0-85131260750 | |
| dc.identifier.startpage | 75 | |
| dc.identifier.uri | https://doi.org/10.1007/978-3-030-90169-1_3 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.11776/12328 | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | Springer International Publishing | |
| dc.relation.ispartof | Trends in Sustainable Chocolate Production | |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.subject | Chocolate | |
| dc.subject | Cocoa | |
| dc.subject | Functional food | |
| dc.subject | Polyphenols | |
| dc.subject | Probiotics | |
| dc.subject | Sugar-free | |
| dc.title | Improving Functionality of Chocolate | |
| dc.type | Book Chapter |
