Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

Konar N., TOKER Ö. S., OBA S., SAĞDIÇ O.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.49, ss.35-44, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 49
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.tifs.2016.01.002
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.35-44
  • Anahtar Kelimeler: Functional chocolate, Prebiotic, Probiotic, Synbiotic, LACTIC-ACID BACTERIA, MILK CHOCOLATE, SENSORY PROPERTIES, LACTOBACILLUS-RHAMNOSUS, QUALITY CHARACTERISTICS, RHEOLOGICAL PROPERTIES, BULKING AGENTS, INULIN, HEALTH, COCOA
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Background: Chocolate is consumed by people of all ages in all segments of society throughout the world. The popularity of this food is mainly associated with its potential to arouse sensory pleasure and positive emotions. Increasing awareness of the link between healthy eating and well-being is reflected in the current views of the general consumers. Consumers perceive functional foods as a member of the specific food category to which they belong. Also, in developed economies, a key trend at the moment is confectionery products that deliver functional benefits for health and well-being, such as functional chocolate.