Polyols and chocolate technology: recent developments and advances

Rad A. H., KONAR N., Pirouzian H. R., Mirtajeddini S. B., TOKER Ö. S., Pirouzian R. R.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.58, sa.1, ss.1-8, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 58 Sayı: 1
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1111/ijfs.16175
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.1-8
  • Anahtar Kelimeler: Chocolate, low-calorie, polyol, sucrose-free, SUGAR SUBSTITUTES, SUCROSE, FORMULATION
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Reducing the sugar level in chocolate and developing low-calorie products are important for meeting consumer expectations, supporting public health and adapting to current consumption trends. However, the identification of bulking agents to be used for this aim is a critical factor. The most commonly used sugar alternatives for this aim are polyols. In this study, recent advances and developments for using possibilities of polyols in chocolate technology were discussed and future perspectives were highlighted. Partially and/or complete replacing of sugar with polyols can provide a low-calorie product. In addition, the use of mixtures consisting of more than one polyol is an approach that can be used in chocolate sugar substitution. Optimization of refining, conching and tempering processes by considering polyol type and content may contribute to the development of chocolate with improved quality properties and shelf life. However, polyol and bioactive compounds interactions and possible effects on bioaccesibility, bioavalibility and stability of these compounds in chocolate composition and pre- and post-digestion periods should be deeply investigated. In addition, the conching methods and conditions used is another factor to be considered in the use of polyols.