Effect of Addition of Fibres and Polyphenols on Properties of Chocolate – A Review

ABSTRACT

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.

KEYWORDS:

• Chocolate
• fiber
• polyphenols
• rheology

Additional information

Funding

This work has been supported in part by Croatian Science Foundation under the project “Application of cocoa husk in production of chocolate and chocolate-like products” [UIP 2017-05-8709].