Review Article
BibTex RIS Cite

Fonksiyonel çikolata üretiminde inovatif yaklaşımlar

Year 2022, , 241 - 259, 01.07.2022

Kıvılcım Çelik , Pelin Gunc Ergonul , Simge Çelik

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. 

Keywords

Fonksiyonel çikolata Kakao Probiyotik Prebiyotik Diyet lif

References

  • Abdul Halim, H. S. adiah, Selamat, J., Mirhosseini, S. H., Hussain, N. (2019). Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil. Journal of the Saudi Society of Agricultural Sciences, 18(4), 443–448. https://doi.org/10.1016/j.jssas.2018.02.005
  • Afoakwa, E.O., Paterson, A., Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate - a review. Trends in Food Science and Technology, 18(6), 290–298. https://doi.org/10.1016/j.tifs.2007.02.002
  • Aidoo, R.P., Afoakwa, E.O., Dewettinck, K. (2014). Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture - Rheological, microstructure and physical quality characteristics. Journal of Food Engineering, 126, 35–42. https://doi.org/10.1016/j.jfoodeng.2013.10.036
  • Aidoo, R.P., Afoakwa, E.O., Dewettinck, K. (2015). Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT - Food Science and Technology, 62(1), 592–597. https://doi.org/10.1016/j.lwt.2014.08.043
  • Akdeniz, E., Yakışık, E., Rasouli Pirouzian, H., Akkın, S., Turan, B., Tipigil, E., Toker, O.S., Ozcan, O. (2021). Carob powder as cocoa substitute in milk and dark compound chocolate formulation. Journal of Food Science and Technology, 58, 4558-4566. https://doi.org/10.1007/s13197-020-04943-z
  • Akgül, A. (2018). Bifidobacterium animalis subsp. lactis BB-12 ve İnülin İçeren Sinbiyotik Sütlü Çikolataların Kalite Özelliklerinin Belirlenmesi, Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
  • Albak, F. (2015). Variation of flavor quality of chocolate with conching conditions and composition of raw materials. Gaziantep Üniversitesi, Fen Bilimleri Enstitüsü, Gaziantep.
  • Al-Khalaifah, H.S. (2018). Benefits of probiotics and/or prebiotics for antibiotic-reduced poultry. Poultry Science, 97(11), 3807-3815. https://doi.org/10.3382/ps/pey160
  • Angus, F., Smart, S., Shortt, C. (2005). Prebiotic Ingredients with Emphasis on Galacto-oligosaccharides and Fructo-oligosaccharides. In A. Tamime (Ed.), Probiotic Dairy Products (pp. 120–137). Blackwell Publishing Ltd. ISBN: 978-1-4051-2124-8
  • Bascuas, S., Espert, M., Llorca, E., Quiles, A., Salvador, A., Hernando, I. (2021). Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative. LWT - Food Science and Technology, 135, 110228. https://doi.org/10.1016/j.lwt.2020.110228
  • Batista, N.N., de Andrade, D.P., Ramos, C.L., Dias, D.R., Schwan, R.F. (2016). Antioxidant capacity of cocoa beans and chocolate assessed by FTIR. Food Research International, 90, 313-319. https://doi.org/10.1016/j.foodres.2016.10.028
  • Çelik, K. (2018). Üzüm posası katkılı muffinlerin bazı kalite özelliklerinin belirlenmesi, Manisa Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Manisa.
  • Cerit, İ., Şenkaya, S., Tulukoğlu, B., Kurtuluş, M., Seçilmişoğlu, Ü.R., Demirkol, O. (2016). Enrichment of functional properties of white chocolates with cornelian cherry, spinach and pollen powders. Gıda, 41(5), 311-316. https://doi.org/10.15237/gida.gd16029
  • Cheng, D., Song, J., Xie, M., Song, D. (2019). The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review. Trends in Food Science and Technology, 91(March), 426-435. https://doi.org/10.1016/j.tifs.2019.07.044
  • Chetana, R., Reddy, S.R.Y., Negi, P.S. (2013). Preparation and properties of probiotic chocolates using yoghurt powder. Food and Nutrition Sciences, 4(3), 276-281. https://doi.org/10.4236/fns.2013.43037
  • Cidell, J.L., Alberts, H.C. (2006). Constructing quality: The multinational histories of chocolate. Geoforum, 37(6), 999–1007. https://doi.org/10.1016/j.geoforum.2006.02.006
  • Coe, S.D., Coe, M.D. (2005). Çikolatanın Gerçek Tarihi. Ayrıntı Yayınları. ISBN: 978-9755394619
  • Corti, R., Flammer, A.J., Hollenberg, N.K., Luscher, T.F. (2009). Cocoa and cardiovascular health. Circulation, 119(10), 1433-1441. https://doi.org/10.1161/CIRCULATIONAHA.108.827022
  • Coşkun, T. (2005). Fonksiyonel besinlerin saǧliǧimiz üzerine etkileri. Çocuk Sağlığı ve Hastalıkları Dergisi, 48(1), 69-84.
  • Counet, C., Callemien, D., Ouwerx, C., Collin, S. (2002). Use of gas chromatography−olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. Journal of Agricultural and Food Chemistry, 50, 2395-2391.
  • Delzenne, N.M., Olivares, M., Neyrinck, A.M., Beaumont, M., Kjølbæk, L., Larsen, T.M., Benítez-Páez, A., Romaní-Pérez, M., Garcia-Campayo, V., Bosscher, D., Sanz, Y., van der Kamp, J.W. (2020). Nutritional interest of dietary fiber and prebiotics in obesity: Lessons from the MyNewGut consortium. Clinical Nutrition, 39(2), 414-424. https://doi.org/10.1016/j.clnu.2019.03.002
  • Denkova-Kostova, R.S., Goranov, B.G., Teneva, D.G., Tomova, T.G., Denkova, Z.R., Shopska, V., Mihaylova-Ivanova, Y. (2021). Bio-preservation of chocolate mousse with free and immobilized cells of Lactobacillus plantarum D2 and lemon (Citrus lemon L.) or grapefruit (Citrus paradisi L.) zest essential oils [pdf]. Acta Scientiarum Polonorum Technologia Alimentaria, 20(1), 5-16. https://doi.org/10.17306/J.AFS.2021.0872
  • di Mattia, C., Martuscelli, M., Sacchetti, G., Beheydt, B., Mastrocola, D., Pittia, P. (2014). Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. Food Research International, 63, 367-372. https://doi.org/10.1016/j.foodres.2014.04.009
  • Drewnowski, A., Gomez-Carneros, C. (2000). Bitter Taste and Phytonutrients and Consumers. The American Journal of Clinical Nutrition, February, 1424-1435.
  • Duggan, C., Gannon, J., Allan Walker, W. (2002). Protective nutrients and functional foods for the gastrointestinal tract. American Journal of Clinical Nutrition, 75(5), 789-808. https://doi.org/10.1093/ajcn/75.5.789
  • Ekici, L., Ercoşkun, H. (2007). Et ürünlerinde diyet lif kullanımı. Gıda Teknolojileri Elektronik Dergisi, 2007(1), 83-90.
  • Eo, A. (2008). Cocoa and chocolate consumption - Are there aphrodisiac and other benefits for human health? South African Journal of Clinical Nutrition, 21(3), 107-113.
  • Erdem, Ö., Gültekin-Özgüven, M., Berktaş, I., Erşan, S., Tuna, H.E., Karadaǧ, A., Özçelik, B., Güneş, G., Cutting, S.M. (2014). Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. LWT - Food Science and Technology, 56(1), 187-193. https://doi.org/10.1016/j.lwt.2013.10.020
  • Erginkaya, Z., Sarıkodal, E., Özkütük, S.T., Konuray, G., Ünal Turhan, E. (2019). Probiyotik Bi̇tter Çi̇kolata Üreti̇mi̇nde Mi̇kroenkapsüle Lactobacillus Rhamnosus Kullanımı. Gida/The Journal of Food, 44(2), 238-247. https://doi.org/10.15237/gida.gd19021
  • Fayaz, G., Goli, S.A.H., Kadivar, M., Valoppi, F., Barba, L., Calligaris, S., Nicoli, M.C. (2017). Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread. LWT - Food Science and Technology, 86, 523-529. https://doi.org/10.1016/j.lwt.2017.08.036
  • Fernández-Murga, L., Tarín, J.J., García-Perez, M.A., Cano, A. (2011). The impact of chocolate on cardiovascular health. Maturitas, 69(4), 312-321. https://doi.org/10.1016/j.maturitas.2011.05.011
  • Grajek, W., Olejnik, A., Sip, A. (2005). Probiotics, prebiotics and antioxidants as functional foods. Acta Biochimica Polonica, 52(3), 665-671. https://doi.org/10.18388/abp.2005_3428
  • Guillon, A., Champ, M., Thibault, J.F. (2000). Dietary Fibre Functional Products. In G. R. Gibson & C. M. Williams (Eds.), Functional Foods Concept to Product (pp. 315–365). Woodhead Publishing Limited. ISBN: 1 85573 503 2
  • Gültekin-Özgüven, M., Karadaʇ, A., Duman, Ş., Özkal, B., Özçelik, B. (2016). Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies. Food Chemistry, 201, 205-212. https://doi.org/10.1016/j.foodchem.2016.01.091
  • Hasler, C.M. (2000). The Changing Face of Functional Foods. Journal of the American College of Nutrition, 19, 499S-506S. https://doi.org/10.1080/07315724.2000.10718972
  • Hosseini, A.F., Mazaheri-Tehrani, M., Yeganehzad, S., Razavi, S.M.A. (2021). Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology. Food Science and Nutrition, 9, 1432-1440. https://doi.org/10.1002/fsn3.2111
  • Kale, P.S. (2014). Isolation and identification of bacteria from curd and its application in probiotic chocolate. European Journal of Experimental Biology, 4(6), 95-97.
  • Katz, D.L., Doughty, K., Ali, A. (2011). Cocoa and chocolate in human health and disease. Antioxidants and Redox Signaling, 15(10), 2779-2811. https://doi.org/10.1089/ars.2010.3697
  • Kemsawasd, V., Chaikham, P., Rattanasena, P. (2016). Survival of immobilized probiotics in chocolate during storage and with an in vitro gastrointestinal model. Food Bioscience, 16(September), 37-43. https://doi.org/10.1016/j.fbio.2016.09.001
  • Konar, N., Palabiyik, I., Toker, O.S., Polat, D.G., Kelleci, E., Pirouzian, H.R., Akcicek, A., Sagdic, O. (2018). Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics. Journal of Functional Foods, 43, 206-213. https://doi.org/10.1016/j.jff.2018.02.016
  • Latham, L.S., Hensen, Z.K., Minor, D.S. (2014). Chocolate-Guilty Pleasure or Healthy Supplement? Journal of Clinical Hypertension, 16(2), 101-106. https://doi.org/10.1111/jch.12223
  • Levent, H. (2005). Farklı kaynaklardan elde edilen besinsel liflerin bisküvi kalitesi üzerine etkilerinin karşılaştırılması. Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
  • Li, L., Liu, G., Lin, Y. (2021). Physical and bloom stability of low-saturation chocolates with oleogels based on different gelation mechanisms. LWT - Food Science and Technology,140, 110807. https://doi.org/10.1016/j.lwt.2020.110807
  • Lončarević, I., Pajin, B., Fišteš, A., Tumbas Šaponjac, V., Petrović, J., Jovanović, P., Vulić, J., Zarić, D. (2018). Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content. LWT - Food Science and Technology, 92, 458-464. https://doi.org/10.1016/j.lwt.2018.03.002
  • Martín, M.A., Ramos, S. (2016). Cocoa polyphenols in oxidative stress: Potential health implications. Journal of Functional Foods, 27, 570-588. https://doi.org/10.1016/j.jff.2016.10.008
  • Martini, S., Conte, A., Tagliazucchi, D. (2018). Comprehensive evaluation of phenolic profile in dark chocolate and dark chocolate enriched with Sakura green tea leaves or turmeric powder. In Food Research International, 112, 1-16. https://doi.org/10.1016/j.foodres.2018.06.020
  • McShea, A., Ramiro-Puig, E., Munro, S.B., Casadesus, G., Castell, M., Smith, M.A. (2008). Clinical benefit and preservation of flavonols in dark chocolate manufacturing. Nutrition Reviews, 66(11), 630-641. https://doi.org/10.1111/j.1753-4887.2008.00114.x
  • Meral, R., Doğan, İ.S., Kanberoğlu, G.S. (2012). Fonksiyonel Gıda Bileşeni Olarak Antioksidanlar. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2(2), 45-50.
  • Muhammad, D.R.A., Tuenter, E., Patria, G.D., Foubert, K., Pieters, L., Dewettinck, K. (2021). Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate. Food Chemistry, 340, 127983. https://doi.org/10.1016/j.foodchem.2020.127983
  • Muhammad, D.R.A., Zulfa, F., Purnomo, D., Widiatmoko, C., Fibri, D.L.N. (2021). Consumer acceptance of chocolate formulated with functional ingredient. IOP Conference Series: Earth and Environmental Science, 637, 012081. https://doi.org/10.1088/1755-1315/637/1/012081
  • Mursu, J., Voutilainen, S., Nurmi, T., Rissanen, T.H., Virtanen, J.K., Kaikkonen, J., Nyyssönen, K., Salonen, J.T. (2004). Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans. Free Radical Biology and Medicine, 37(9), 1351-1359. https://doi.org/10.1016/j.freeradbiomed.2004.06.002
  • Nambiar, R.B., Sellamuthu, P.S., Perumal, A.B. (2018). Development of milk chocolate supplemented with microencapsulated Lactobacillus plantarum HM47 and to determine the safety in a Swiss albino mice model. Food Control, 94, 300-306. https://doi.org/10.1016/j.foodcont.2018.07.024
  • Nebesny, E., Żyżelewicz, D., Motyl, I., Libudzisz, Z. (2005). Properties of sucrose-free chocolates enriched with viable lactic acid bacteria. European Food Research and Technology, 220(3-4), 358-362. https://doi.org/10.1007/s00217-004-1069-0
  • Özat, E.T. (2018). β-Glukan ilavesi ile fonksiyonel Çikolata çeşitlerinin (sütlü, bitter, beyaz ve sürülebilir kakaolu fındık kreması) geliştirilmesi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara.
  • Özer, M. (2019). Development of functional chocolate Using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorder. İzmir Yüksek Teknoloji Enstitüsü, Mühendislik ve Fen Bilimleri Enstitüsü, İzmir.
  • Özgen, Ö. (2010). Biberiye (Rosmarinus Officinalis) ve üzüm çekirdeği (Vitis Vinifera)’nin çikolatanın kristalizasyonuna, reolojik özelliklerine, raf ömrüne ve antioksidan aktivitesine etkileri. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul.
  • Özhan, B. (2012). Farklı düzeylerde prebiyotik bileşen içeren çikolataların bazı yapısal özelliklerinin belirlenmesi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara.
  • Özkan, D. (2019). Farklı çikolata çeşitlerinde şeker miktarının azaltılmasının duyusal özelliklere etkisinin incelenmesi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul.
  • Palacıoğlu, S. (2003). Çikolata sektör profili. İstanbul Ticaret Odası.
  • Parlatır, B. (2019). Çikolata üretiminde kakao yerine keçiboynuzu unu kullanımı. Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Samsun.
  • Patel, P., Parekh, T., Subhash, R. (2008). Development of Probiotic and Synbotic Chocolate Mousse: A Functional Food. Biotechnology, 7(4), 769-774.
  • Pedan, V., Fischer, N., Bernath, K., Hühn, T., Rohn, S. (2017). Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology. Food Chemistry, 214, 523-532. https://doi.org/10.1016/j.foodchem.2016.07.094
  • Pirouzian, H.R., Peighambardoust, S.H., Azadmard-Damirchi, S., Hadi Peighambardoust, S. (2016). Sucrose-free milk chocolate sweetened with different bulking agents: Effects on physicochemical and sensory properties. Biological Forum-An International Journal, 8(2), 340-349.
  • Possemiers, S., Marzorati, M., Verstraete, W., van de Wiele, T. (2010). Bacteria and chocolate: A successful combination for probiotic delivery. International Journal of Food Microbiology, 141(1–2), 97-103. https://doi.org/10.1016/j.ijfoodmicro.2010.03.008
  • Prosapio, V., Norton, I.T. (2019). Development of fat-reduced chocolate by using water-in-cocoa butter emulsions. Journal of Food Engineering, 261, 165-170. https://doi.org/10.1016/j.jfoodeng.2019.06.018
  • Rad, A.H., Rasouli Pirouzian, H., Konar, N., Toker, O.S., Polat, D.G. (2019). Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill. RSC Advances, 9(51), 29676-29688. https://doi.org/10.1039/c9ra04486h
  • Rezende, N.V., Benassi, M.T., Vissotto, F.Z., Augusto, P.P. C., Grossmann, M.V.E. (2015). Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates. LWT - Food Science and Technology, 62(1), 598-604. https://doi.org/10.1016/j.lwt.2014.08.047
  • Sanders, M.E. (1998). Overview of functional foods: Emphasis on probiotic bacteria. International Dairy Journal, 8(5-6), 341-347. https://doi.org/10.1016/S0958-6946(98)00056-9
  • Sarıgül, H. (2019). Effects of dried bergamot peel powder on the structural properties of dark chocolate. Gaziantep Üniversitesi, Fen Bilimleri Enstitüsü, Gaziantep
  • Schnermann, P., Schieberle, P. (1997). Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses. Journal of Agricultural and Food Chemistry, 45(3), 867-872. https://doi.org/10.1021/jf960670h
  • Serra Bonvehí, J., Ventura Coll, F. (1997). Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder. Food Chemistry, 60(3), 365-370. https://doi.org/10.1016/S0308-8146(96)00353-6
  • Shadwell, N., Villalobos, F., Kern, M., Hong, M.Y. (2013). Blooming reduces the antioxidant capacity of dark chocolate in rats without lowering its capacity to improve lipid profiles. Nutrition Research, 33(5), 414-421. https://doi.org/10.1016/j.nutres.2013.03.004
  • Shiehzadeh, R. (2019). keçiboynuzu tozu tereyağı ve zeytinyağı kullanımının sürülebilir çikolatada fiziksel kimyasal ve reolojik özellikler Üzerine Etkisi. Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Erzurum.
  • Silva, M.P., Tulini, F.L., Marinho, J.F.U., Mazzocato, M.C., de Martinis, E.C.P., Luccas, V., Favaro-Trindade, C.S. (2017). Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions. LWT - Food Science and Technology, 75, 640-647. https://doi.org/10.1016/j.lwt.2016.10.025
  • Siró, I., Kápolna, E., Kápolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance-A review. Appetite, 51(3), 456-467. https://doi.org/10.1016/j.appet.2008.05.060
  • Smith, L., Grabovac, I., Jackson, S.E., Veronese, N., Shang, C., López-Sánchez, G.F., Schuch, F.B., Koyanagi, A., Jacob, L., Soysal, P., Yang, L., Zhu, X. (2020). Chocolate Consumption and ındicators of adiposity in US adults. The American Journal of Medicine, 133(9), 1082-1087. https://doi.org/10.1016/j.amjmed.2020.01.020
  • Socci, V., Tempesta, D., Desideri, G., de Gennaro, L., Ferrara, M. (2017). Enhancing Human Cognition with Cocoa Flavonoids. Frontiers in Nutrition, 4, 19. https://doi.org/10.3389/fnut.2017.00019
  • Steinberg, F.M., Bearden, M.M., Keen, C.L. (2003). Cocoa and chocolate flavonoids: Implications for cardiovascular health. Journal of the American Dietetic Association, 103(2), 215-223. https://doi.org/10.1053/jada.2003.50028
  • Tannenbaum, G. (2004). Chocolate: A marvelous natural product of chemistry. Journal of Chemical Education, 81(8), 1131–1135. https://doi.org/10.1021/ed081p1131
  • Terme, K.K. (2019). Çikolatanın tarihinde isviçre ve isviçre kültür ekonomisinde çikolata. Hacettepe Üniversitesi, Sosyal Bilimler Enstitüsü, Ankara.
  • Thamke, I., Dürrschmid, K., Rohm, H. (2009). Sensory description of dark chocolates by consumers. LWT - Food Science and Technology, 42(2), 534-539. https://doi.org/10.1016/j.lwt.2008.07.006
  • Toker, O.S., Konar, N., Pirouzian, H.R., Oba, S., Genc Polat, D., Palabiyik, İ., Poyrazoglu, E.S., Sagdic, O. (2018). Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality. LWT - Food Science and Technology, 87, 177-185. https://doi.org/10.1016/j.lwt.2017.08.087
  • Toprak, T. (2019). Probiyotik Şerbet Üretimi ve Bazı Fonksiyonel Özelliklerinin Belirlenmesi. American Journal of Pharmaceutical Sciences. Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Kayseri.
  • Üzümcü, Z. (2017). Belirli Oranlarda Yulaf Ezmesi ve Yaban Mersini İlavesi ile Üretilen Sütlü Çikolatanın Bazı Özelliklerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi, Fen Bilimleri Enstitüsü.

Innovative approaches in functional chocolate production

Year 2022, , 241 - 259, 01.07.2022

Kıvılcım Çelik , Pelin Gunc Ergonul , Simge Çelik

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.

Keywords

Functional chocolate Cacao Probiotic Prebiotic Dietary fiber

References

  • Abdul Halim, H. S. adiah, Selamat, J., Mirhosseini, S. H., Hussain, N. (2019). Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil. Journal of the Saudi Society of Agricultural Sciences, 18(4), 443–448. https://doi.org/10.1016/j.jssas.2018.02.005
  • Afoakwa, E.O., Paterson, A., Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate - a review. Trends in Food Science and Technology, 18(6), 290–298. https://doi.org/10.1016/j.tifs.2007.02.002
  • Aidoo, R.P., Afoakwa, E.O., Dewettinck, K. (2014). Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture - Rheological, microstructure and physical quality characteristics. Journal of Food Engineering, 126, 35–42. https://doi.org/10.1016/j.jfoodeng.2013.10.036
  • Aidoo, R.P., Afoakwa, E.O., Dewettinck, K. (2015). Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT - Food Science and Technology, 62(1), 592–597. https://doi.org/10.1016/j.lwt.2014.08.043
  • Akdeniz, E., Yakışık, E., Rasouli Pirouzian, H., Akkın, S., Turan, B., Tipigil, E., Toker, O.S., Ozcan, O. (2021). Carob powder as cocoa substitute in milk and dark compound chocolate formulation. Journal of Food Science and Technology, 58, 4558-4566. https://doi.org/10.1007/s13197-020-04943-z
  • Akgül, A. (2018). Bifidobacterium animalis subsp. lactis BB-12 ve İnülin İçeren Sinbiyotik Sütlü Çikolataların Kalite Özelliklerinin Belirlenmesi, Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
  • Albak, F. (2015). Variation of flavor quality of chocolate with conching conditions and composition of raw materials. Gaziantep Üniversitesi, Fen Bilimleri Enstitüsü, Gaziantep.
  • Al-Khalaifah, H.S. (2018). Benefits of probiotics and/or prebiotics for antibiotic-reduced poultry. Poultry Science, 97(11), 3807-3815. https://doi.org/10.3382/ps/pey160
  • Angus, F., Smart, S., Shortt, C. (2005). Prebiotic Ingredients with Emphasis on Galacto-oligosaccharides and Fructo-oligosaccharides. In A. Tamime (Ed.), Probiotic Dairy Products (pp. 120–137). Blackwell Publishing Ltd. ISBN: 978-1-4051-2124-8
  • Bascuas, S., Espert, M., Llorca, E., Quiles, A., Salvador, A., Hernando, I. (2021). Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative. LWT - Food Science and Technology, 135, 110228. https://doi.org/10.1016/j.lwt.2020.110228
  • Batista, N.N., de Andrade, D.P., Ramos, C.L., Dias, D.R., Schwan, R.F. (2016). Antioxidant capacity of cocoa beans and chocolate assessed by FTIR. Food Research International, 90, 313-319. https://doi.org/10.1016/j.foodres.2016.10.028
  • Çelik, K. (2018). Üzüm posası katkılı muffinlerin bazı kalite özelliklerinin belirlenmesi, Manisa Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Manisa.
  • Cerit, İ., Şenkaya, S., Tulukoğlu, B., Kurtuluş, M., Seçilmişoğlu, Ü.R., Demirkol, O. (2016). Enrichment of functional properties of white chocolates with cornelian cherry, spinach and pollen powders. Gıda, 41(5), 311-316. https://doi.org/10.15237/gida.gd16029
  • Cheng, D., Song, J., Xie, M., Song, D. (2019). The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review. Trends in Food Science and Technology, 91(March), 426-435. https://doi.org/10.1016/j.tifs.2019.07.044
  • Chetana, R., Reddy, S.R.Y., Negi, P.S. (2013). Preparation and properties of probiotic chocolates using yoghurt powder. Food and Nutrition Sciences, 4(3), 276-281. https://doi.org/10.4236/fns.2013.43037
  • Cidell, J.L., Alberts, H.C. (2006). Constructing quality: The multinational histories of chocolate. Geoforum, 37(6), 999–1007. https://doi.org/10.1016/j.geoforum.2006.02.006
  • Coe, S.D., Coe, M.D. (2005). Çikolatanın Gerçek Tarihi. Ayrıntı Yayınları. ISBN: 978-9755394619
  • Corti, R., Flammer, A.J., Hollenberg, N.K., Luscher, T.F. (2009). Cocoa and cardiovascular health. Circulation, 119(10), 1433-1441. https://doi.org/10.1161/CIRCULATIONAHA.108.827022
  • Coşkun, T. (2005). Fonksiyonel besinlerin saǧliǧimiz üzerine etkileri. Çocuk Sağlığı ve Hastalıkları Dergisi, 48(1), 69-84.
  • Counet, C., Callemien, D., Ouwerx, C., Collin, S. (2002). Use of gas chromatography−olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. Journal of Agricultural and Food Chemistry, 50, 2395-2391.
  • Delzenne, N.M., Olivares, M., Neyrinck, A.M., Beaumont, M., Kjølbæk, L., Larsen, T.M., Benítez-Páez, A., Romaní-Pérez, M., Garcia-Campayo, V., Bosscher, D., Sanz, Y., van der Kamp, J.W. (2020). Nutritional interest of dietary fiber and prebiotics in obesity: Lessons from the MyNewGut consortium. Clinical Nutrition, 39(2), 414-424. https://doi.org/10.1016/j.clnu.2019.03.002
  • Denkova-Kostova, R.S., Goranov, B.G., Teneva, D.G., Tomova, T.G., Denkova, Z.R., Shopska, V., Mihaylova-Ivanova, Y. (2021). Bio-preservation of chocolate mousse with free and immobilized cells of Lactobacillus plantarum D2 and lemon (Citrus lemon L.) or grapefruit (Citrus paradisi L.) zest essential oils [pdf]. Acta Scientiarum Polonorum Technologia Alimentaria, 20(1), 5-16. https://doi.org/10.17306/J.AFS.2021.0872
  • di Mattia, C., Martuscelli, M., Sacchetti, G., Beheydt, B., Mastrocola, D., Pittia, P. (2014). Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. Food Research International, 63, 367-372. https://doi.org/10.1016/j.foodres.2014.04.009
  • Drewnowski, A., Gomez-Carneros, C. (2000). Bitter Taste and Phytonutrients and Consumers. The American Journal of Clinical Nutrition, February, 1424-1435.
  • Duggan, C., Gannon, J., Allan Walker, W. (2002). Protective nutrients and functional foods for the gastrointestinal tract. American Journal of Clinical Nutrition, 75(5), 789-808. https://doi.org/10.1093/ajcn/75.5.789
  • Ekici, L., Ercoşkun, H. (2007). Et ürünlerinde diyet lif kullanımı. Gıda Teknolojileri Elektronik Dergisi, 2007(1), 83-90.
  • Eo, A. (2008). Cocoa and chocolate consumption - Are there aphrodisiac and other benefits for human health? South African Journal of Clinical Nutrition, 21(3), 107-113.
  • Erdem, Ö., Gültekin-Özgüven, M., Berktaş, I., Erşan, S., Tuna, H.E., Karadaǧ, A., Özçelik, B., Güneş, G., Cutting, S.M. (2014). Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. LWT - Food Science and Technology, 56(1), 187-193. https://doi.org/10.1016/j.lwt.2013.10.020
  • Erginkaya, Z., Sarıkodal, E., Özkütük, S.T., Konuray, G., Ünal Turhan, E. (2019). Probiyotik Bi̇tter Çi̇kolata Üreti̇mi̇nde Mi̇kroenkapsüle Lactobacillus Rhamnosus Kullanımı. Gida/The Journal of Food, 44(2), 238-247. https://doi.org/10.15237/gida.gd19021
  • Fayaz, G., Goli, S.A.H., Kadivar, M., Valoppi, F., Barba, L., Calligaris, S., Nicoli, M.C. (2017). Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread. LWT - Food Science and Technology, 86, 523-529. https://doi.org/10.1016/j.lwt.2017.08.036
  • Fernández-Murga, L., Tarín, J.J., García-Perez, M.A., Cano, A. (2011). The impact of chocolate on cardiovascular health. Maturitas, 69(4), 312-321. https://doi.org/10.1016/j.maturitas.2011.05.011
  • Grajek, W., Olejnik, A., Sip, A. (2005). Probiotics, prebiotics and antioxidants as functional foods. Acta Biochimica Polonica, 52(3), 665-671. https://doi.org/10.18388/abp.2005_3428
  • Guillon, A., Champ, M., Thibault, J.F. (2000). Dietary Fibre Functional Products. In G. R. Gibson & C. M. Williams (Eds.), Functional Foods Concept to Product (pp. 315–365). Woodhead Publishing Limited. ISBN: 1 85573 503 2
  • Gültekin-Özgüven, M., Karadaʇ, A., Duman, Ş., Özkal, B., Özçelik, B. (2016). Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies. Food Chemistry, 201, 205-212. https://doi.org/10.1016/j.foodchem.2016.01.091
  • Hasler, C.M. (2000). The Changing Face of Functional Foods. Journal of the American College of Nutrition, 19, 499S-506S. https://doi.org/10.1080/07315724.2000.10718972
  • Hosseini, A.F., Mazaheri-Tehrani, M., Yeganehzad, S., Razavi, S.M.A. (2021). Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology. Food Science and Nutrition, 9, 1432-1440. https://doi.org/10.1002/fsn3.2111
  • Kale, P.S. (2014). Isolation and identification of bacteria from curd and its application in probiotic chocolate. European Journal of Experimental Biology, 4(6), 95-97.
  • Katz, D.L., Doughty, K., Ali, A. (2011). Cocoa and chocolate in human health and disease. Antioxidants and Redox Signaling, 15(10), 2779-2811. https://doi.org/10.1089/ars.2010.3697
  • Kemsawasd, V., Chaikham, P., Rattanasena, P. (2016). Survival of immobilized probiotics in chocolate during storage and with an in vitro gastrointestinal model. Food Bioscience, 16(September), 37-43. https://doi.org/10.1016/j.fbio.2016.09.001
  • Konar, N., Palabiyik, I., Toker, O.S., Polat, D.G., Kelleci, E., Pirouzian, H.R., Akcicek, A., Sagdic, O. (2018). Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics. Journal of Functional Foods, 43, 206-213. https://doi.org/10.1016/j.jff.2018.02.016
  • Latham, L.S., Hensen, Z.K., Minor, D.S. (2014). Chocolate-Guilty Pleasure or Healthy Supplement? Journal of Clinical Hypertension, 16(2), 101-106. https://doi.org/10.1111/jch.12223
  • Levent, H. (2005). Farklı kaynaklardan elde edilen besinsel liflerin bisküvi kalitesi üzerine etkilerinin karşılaştırılması. Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
  • Li, L., Liu, G., Lin, Y. (2021). Physical and bloom stability of low-saturation chocolates with oleogels based on different gelation mechanisms. LWT - Food Science and Technology,140, 110807. https://doi.org/10.1016/j.lwt.2020.110807
  • Lončarević, I., Pajin, B., Fišteš, A., Tumbas Šaponjac, V., Petrović, J., Jovanović, P., Vulić, J., Zarić, D. (2018). Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content. LWT - Food Science and Technology, 92, 458-464. https://doi.org/10.1016/j.lwt.2018.03.002
  • Martín, M.A., Ramos, S. (2016). Cocoa polyphenols in oxidative stress: Potential health implications. Journal of Functional Foods, 27, 570-588. https://doi.org/10.1016/j.jff.2016.10.008
  • Martini, S., Conte, A., Tagliazucchi, D. (2018). Comprehensive evaluation of phenolic profile in dark chocolate and dark chocolate enriched with Sakura green tea leaves or turmeric powder. In Food Research International, 112, 1-16. https://doi.org/10.1016/j.foodres.2018.06.020
  • McShea, A., Ramiro-Puig, E., Munro, S.B., Casadesus, G., Castell, M., Smith, M.A. (2008). Clinical benefit and preservation of flavonols in dark chocolate manufacturing. Nutrition Reviews, 66(11), 630-641. https://doi.org/10.1111/j.1753-4887.2008.00114.x
  • Meral, R., Doğan, İ.S., Kanberoğlu, G.S. (2012). Fonksiyonel Gıda Bileşeni Olarak Antioksidanlar. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2(2), 45-50.
  • Muhammad, D.R.A., Tuenter, E., Patria, G.D., Foubert, K., Pieters, L., Dewettinck, K. (2021). Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate. Food Chemistry, 340, 127983. https://doi.org/10.1016/j.foodchem.2020.127983
  • Muhammad, D.R.A., Zulfa, F., Purnomo, D., Widiatmoko, C., Fibri, D.L.N. (2021). Consumer acceptance of chocolate formulated with functional ingredient. IOP Conference Series: Earth and Environmental Science, 637, 012081. https://doi.org/10.1088/1755-1315/637/1/012081
  • Mursu, J., Voutilainen, S., Nurmi, T., Rissanen, T.H., Virtanen, J.K., Kaikkonen, J., Nyyssönen, K., Salonen, J.T. (2004). Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans. Free Radical Biology and Medicine, 37(9), 1351-1359. https://doi.org/10.1016/j.freeradbiomed.2004.06.002
  • Nambiar, R.B., Sellamuthu, P.S., Perumal, A.B. (2018). Development of milk chocolate supplemented with microencapsulated Lactobacillus plantarum HM47 and to determine the safety in a Swiss albino mice model. Food Control, 94, 300-306. https://doi.org/10.1016/j.foodcont.2018.07.024
  • Nebesny, E., Żyżelewicz, D., Motyl, I., Libudzisz, Z. (2005). Properties of sucrose-free chocolates enriched with viable lactic acid bacteria. European Food Research and Technology, 220(3-4), 358-362. https://doi.org/10.1007/s00217-004-1069-0
  • Özat, E.T. (2018). β-Glukan ilavesi ile fonksiyonel Çikolata çeşitlerinin (sütlü, bitter, beyaz ve sürülebilir kakaolu fındık kreması) geliştirilmesi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara.
  • Özer, M. (2019). Development of functional chocolate Using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorder. İzmir Yüksek Teknoloji Enstitüsü, Mühendislik ve Fen Bilimleri Enstitüsü, İzmir.
  • Özgen, Ö. (2010). Biberiye (Rosmarinus Officinalis) ve üzüm çekirdeği (Vitis Vinifera)’nin çikolatanın kristalizasyonuna, reolojik özelliklerine, raf ömrüne ve antioksidan aktivitesine etkileri. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul.
  • Özhan, B. (2012). Farklı düzeylerde prebiyotik bileşen içeren çikolataların bazı yapısal özelliklerinin belirlenmesi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara.
  • Özkan, D. (2019). Farklı çikolata çeşitlerinde şeker miktarının azaltılmasının duyusal özelliklere etkisinin incelenmesi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul.
  • Palacıoğlu, S. (2003). Çikolata sektör profili. İstanbul Ticaret Odası.
  • Parlatır, B. (2019). Çikolata üretiminde kakao yerine keçiboynuzu unu kullanımı. Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Samsun.
  • Patel, P., Parekh, T., Subhash, R. (2008). Development of Probiotic and Synbotic Chocolate Mousse: A Functional Food. Biotechnology, 7(4), 769-774.
  • Pedan, V., Fischer, N., Bernath, K., Hühn, T., Rohn, S. (2017). Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology. Food Chemistry, 214, 523-532. https://doi.org/10.1016/j.foodchem.2016.07.094
  • Pirouzian, H.R., Peighambardoust, S.H., Azadmard-Damirchi, S., Hadi Peighambardoust, S. (2016). Sucrose-free milk chocolate sweetened with different bulking agents: Effects on physicochemical and sensory properties. Biological Forum-An International Journal, 8(2), 340-349.
  • Possemiers, S., Marzorati, M., Verstraete, W., van de Wiele, T. (2010). Bacteria and chocolate: A successful combination for probiotic delivery. International Journal of Food Microbiology, 141(1–2), 97-103. https://doi.org/10.1016/j.ijfoodmicro.2010.03.008
  • Prosapio, V., Norton, I.T. (2019). Development of fat-reduced chocolate by using water-in-cocoa butter emulsions. Journal of Food Engineering, 261, 165-170. https://doi.org/10.1016/j.jfoodeng.2019.06.018
  • Rad, A.H., Rasouli Pirouzian, H., Konar, N., Toker, O.S., Polat, D.G. (2019). Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill. RSC Advances, 9(51), 29676-29688. https://doi.org/10.1039/c9ra04486h
  • Rezende, N.V., Benassi, M.T., Vissotto, F.Z., Augusto, P.P. C., Grossmann, M.V.E. (2015). Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates. LWT - Food Science and Technology, 62(1), 598-604. https://doi.org/10.1016/j.lwt.2014.08.047
  • Sanders, M.E. (1998). Overview of functional foods: Emphasis on probiotic bacteria. International Dairy Journal, 8(5-6), 341-347. https://doi.org/10.1016/S0958-6946(98)00056-9
  • Sarıgül, H. (2019). Effects of dried bergamot peel powder on the structural properties of dark chocolate. Gaziantep Üniversitesi, Fen Bilimleri Enstitüsü, Gaziantep
  • Schnermann, P., Schieberle, P. (1997). Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses. Journal of Agricultural and Food Chemistry, 45(3), 867-872. https://doi.org/10.1021/jf960670h
  • Serra Bonvehí, J., Ventura Coll, F. (1997). Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder. Food Chemistry, 60(3), 365-370. https://doi.org/10.1016/S0308-8146(96)00353-6
  • Shadwell, N., Villalobos, F., Kern, M., Hong, M.Y. (2013). Blooming reduces the antioxidant capacity of dark chocolate in rats without lowering its capacity to improve lipid profiles. Nutrition Research, 33(5), 414-421. https://doi.org/10.1016/j.nutres.2013.03.004
  • Shiehzadeh, R. (2019). keçiboynuzu tozu tereyağı ve zeytinyağı kullanımının sürülebilir çikolatada fiziksel kimyasal ve reolojik özellikler Üzerine Etkisi. Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Erzurum.
  • Silva, M.P., Tulini, F.L., Marinho, J.F.U., Mazzocato, M.C., de Martinis, E.C.P., Luccas, V., Favaro-Trindade, C.S. (2017). Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions. LWT - Food Science and Technology, 75, 640-647. https://doi.org/10.1016/j.lwt.2016.10.025
  • Siró, I., Kápolna, E., Kápolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance-A review. Appetite, 51(3), 456-467. https://doi.org/10.1016/j.appet.2008.05.060
  • Smith, L., Grabovac, I., Jackson, S.E., Veronese, N., Shang, C., López-Sánchez, G.F., Schuch, F.B., Koyanagi, A., Jacob, L., Soysal, P., Yang, L., Zhu, X. (2020). Chocolate Consumption and ındicators of adiposity in US adults. The American Journal of Medicine, 133(9), 1082-1087. https://doi.org/10.1016/j.amjmed.2020.01.020
  • Socci, V., Tempesta, D., Desideri, G., de Gennaro, L., Ferrara, M. (2017). Enhancing Human Cognition with Cocoa Flavonoids. Frontiers in Nutrition, 4, 19. https://doi.org/10.3389/fnut.2017.00019
  • Steinberg, F.M., Bearden, M.M., Keen, C.L. (2003). Cocoa and chocolate flavonoids: Implications for cardiovascular health. Journal of the American Dietetic Association, 103(2), 215-223. https://doi.org/10.1053/jada.2003.50028
  • Tannenbaum, G. (2004). Chocolate: A marvelous natural product of chemistry. Journal of Chemical Education, 81(8), 1131–1135. https://doi.org/10.1021/ed081p1131
  • Terme, K.K. (2019). Çikolatanın tarihinde isviçre ve isviçre kültür ekonomisinde çikolata. Hacettepe Üniversitesi, Sosyal Bilimler Enstitüsü, Ankara.
  • Thamke, I., Dürrschmid, K., Rohm, H. (2009). Sensory description of dark chocolates by consumers. LWT - Food Science and Technology, 42(2), 534-539. https://doi.org/10.1016/j.lwt.2008.07.006
  • Toker, O.S., Konar, N., Pirouzian, H.R., Oba, S., Genc Polat, D., Palabiyik, İ., Poyrazoglu, E.S., Sagdic, O. (2018). Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality. LWT - Food Science and Technology, 87, 177-185. https://doi.org/10.1016/j.lwt.2017.08.087
  • Toprak, T. (2019). Probiyotik Şerbet Üretimi ve Bazı Fonksiyonel Özelliklerinin Belirlenmesi. American Journal of Pharmaceutical Sciences. Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Kayseri.
  • Üzümcü, Z. (2017). Belirli Oranlarda Yulaf Ezmesi ve Yaban Mersini İlavesi ile Üretilen Sütlü Çikolatanın Bazı Özelliklerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi, Fen Bilimleri Enstitüsü.
There are 84 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Articles
Authors

Kıvılcım Çelik 0000-0001-6807-6472

Pelin Gunc Ergonul 0000-0003-4993-7219

Simge Çelik 0000-0002-2553-8208

Publication Date July 1, 2022
Submission Date November 15, 2021
Published in Issue Year 2022

Cite

APA Çelik, K., Gunc Ergonul, P., & Çelik, S. (2022). Fonksiyonel çikolata üretiminde inovatif yaklaşımlar. Food and Health, 8(3), 241-259. https://doi.org/10.3153/FH22023

ustresim_2021_1.png

Journal is licensed under a 

CreativeCommons Attribtion-ShareAlike 4.0 International Licence 146271331027042

Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.

Open Access Statement:
This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Archiving Policy:


Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).