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Innovative approaches in functional chocolate production

Year 2022, Volume 8, Issue 3, 241 - 259, 01.07.2022
https://doi.org/10.3153/FH22023

Abstract

Chocolate; It is a foodstuff obtained by using cocoa products, sugars and/or sweeteners, milk or dairy products and additives and/or flavorings permitted in the Turkish Food Codex Regulation. Cocoa (Theobroma cocoa), the raw material of chocolate, positively affects heart health, due to the minerals, polyphenols, and high antioxidant activity. Functional foods are foods that do not contain synthetic components and have health and well-being promoting properties as well as nutritious effects. For a food to be functional, it must contain factors such as bioactive components, probiotic microorganisms and prebiotic substances. Today, consumers to be healthier to their nutrition and turn to products with reduced fat and calorie content. Since chocolate is a high-calorie food with its high fat and sucrose ratio, its consumption is at a low rate. To positively affect human health, functional chocolate is produced by using probiotic microorganisms, adding ingredients such as inulin, polydextrose, sweeteners, different fat substitutes to it, reducing the amount of sugar and fat, and increasing the antioxidant capacity. In this review, the developments in chocolate production from year to year, what is functional chocolate, studies on functional chocolate and the health aspect of chocolate composition are examined.

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Fonksiyonel çikolata üretiminde inovatif yaklaşımlar

Year 2022, Volume 8, Issue 3, 241 - 259, 01.07.2022
https://doi.org/10.3153/FH22023

Abstract

Çikolata; kakao ürünleri, şekerler ve/veya tatlandırıcılar, süt veya süt ürünleri ile Türk Gıda Kodeksi Yönetmeliği’nde izin verilen katkı ve/veya aroma maddelerinin ilavesiyle elde edilen bir gıda maddesidir. Hammaddesi olan kakao (Theobroma cocoa); içerdiği mineraller, polifenoller ve buna bağlı olarak yüksek antioksidan aktivitesi ile özellikle kalp sağlığını olumlu yönde etkilemektedir. Fonksiyonel gıdalar; sentetik bileşenler içermeyen, besleyici etkisinin yanı sıra sağlığı ve iyi hali geliştirici özelliklere sahip olan gıda formunda tüketilen besinlerdir. Bir gıdanın fonksiyonel olabilmesi için biyoaktif bileşenler ve/veya probiyotik mikroorganizmalar ve prebiyotik maddeleri içermelidir. Günümüzde tüketiciler, daha sağlıklı olabilmek için yağ oranı ve kalori miktarı azaltılmış ürünlere yönelmektedir. Çikolata içerdiği yüksek miktarda yağ ve sakkaroz oranı ile kalorisi yüksek bir besin olduğundan tüketimi kısıtlanmaktadır. İnsan sağlığına etkisini arttırmak amacıyla probiyotik mikroorganizmalar kullanarak, İnülin, polidekstroz, tatlandırıcılar, farklı yağ ikameleri gibi bileşenler ekleyip şeker ve yağ miktarlarını azaltarak ve antioksidan kapasitesini arttırarak fonksiyonel çikolata üretimleri gerçekleştirilmektedir. Bu derlemede çikolata üretiminde yıldan yıla meydana gelen gelişmeler, fonksiyonel çikolata nedir, fonksiyonel çikolata üzerine yapılan çalışmalar ve çikolata bileşiminin sağlık yönü irdelenmiştir. 

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Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Review Articles
Authors

Kıvılcım ÇELİK> (Primary Author)
Manisa Celal Bayar Üniversitesi
0000-0001-6807-6472
Türkiye


Pelin GUNC ERGONUL>
MANİSA CELÂL BAYAR ÜNİVERSİTESİ
0000-0003-4993-7219
Türkiye


Simge ÇELİK>
MANİSA CELÂL BAYAR ÜNİVERSİTESİ
0000-0002-2553-8208
Türkiye

Publication Date July 1, 2022
Application Date November 15, 2021
Acceptance Date January 4, 2022
Published in Issue Year 2022, Volume 8, Issue 3

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Bibtex @review article { jfhs1024135, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2022}, volume = {8}, number = {3}, pages = {241 - 259}, doi = {10.3153/FH22023}, title = {Fonksiyonel çikolata üretiminde inovatif yaklaşımlar}, key = {cite}, author = {Çelik, Kıvılcım and Gunc Ergonul, Pelin and Çelik, Simge} }
APA Çelik, K. , Gunc Ergonul, P. & Çelik, S. (2022). Fonksiyonel çikolata üretiminde inovatif yaklaşımlar . Food and Health , 8 (3) , 241-259 . DOI: 10.3153/FH22023
MLA Çelik, K. , Gunc Ergonul, P. , Çelik, S. "Fonksiyonel çikolata üretiminde inovatif yaklaşımlar" . Food and Health 8 (2022 ): 241-259 <http://jfhs.scientificwebjournals.com/en/pub/issue/69254/1024135>
Chicago Çelik, K. , Gunc Ergonul, P. , Çelik, S. "Fonksiyonel çikolata üretiminde inovatif yaklaşımlar". Food and Health 8 (2022 ): 241-259
RIS TY - JOUR T1 - Innovative approaches in functional chocolate production AU - KıvılcımÇelik, PelinGunc Ergonul, SimgeÇelik Y1 - 2022 PY - 2022 N1 - doi: 10.3153/FH22023 DO - 10.3153/FH22023 T2 - Food and Health JF - Journal JO - JOR SP - 241 EP - 259 VL - 8 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/FH22023 UR - https://doi.org/10.3153/FH22023 Y2 - 2022 ER -
EndNote %0 Food and Health Fonksiyonel çikolata üretiminde inovatif yaklaşımlar %A Kıvılcım Çelik , Pelin Gunc Ergonul , Simge Çelik %T Fonksiyonel çikolata üretiminde inovatif yaklaşımlar %D 2022 %J Food and Health %P -2602-2834 %V 8 %N 3 %R doi: 10.3153/FH22023 %U 10.3153/FH22023
ISNAD Çelik, Kıvılcım , Gunc Ergonul, Pelin , Çelik, Simge . "Fonksiyonel çikolata üretiminde inovatif yaklaşımlar". Food and Health 8 / 3 (July 2022): 241-259 . https://doi.org/10.3153/FH22023
AMA Çelik K. , Gunc Ergonul P. , Çelik S. Fonksiyonel çikolata üretiminde inovatif yaklaşımlar. Food Health. 2022; 8(3): 241-259.
Vancouver Çelik K. , Gunc Ergonul P. , Çelik S. Fonksiyonel çikolata üretiminde inovatif yaklaşımlar. Food and Health. 2022; 8(3): 241-259.
IEEE K. Çelik , P. Gunc Ergonul and S. Çelik , "Fonksiyonel çikolata üretiminde inovatif yaklaşımlar", Food and Health, vol. 8, no. 3, pp. 241-259, Jul. 2022, doi:10.3153/FH22023

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