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...

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Bibliographic Details
Published in:Food reviews international 2021-04, Vol.37 (3), p.225-243
Main Authors: Barišić, Veronika, Jozinović, Antun, Flanjak, Ivana, Šubarić, Drago, Babić, Jurislav, Miličević, Borislav, Jokić, Stela, Grgić, Ivanka, Ačkar, Đurđica
Format: Article
Language:English
Subjects:
Chocolate
Cocoa
fiber
Fibers
Food production
Nutritive value
Polyphenols
Properties (attributes)
Rheological properties
rheology
Sensory properties
Vegetable oils
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Summary: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 the addition of fiber and polyphenols to chocolate.
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129.2019.1701008