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Food Reviews International Volume 37, 2021 - Issue 3
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Review

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

Veronika Barišića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0001-8185-5155View further author information
ORCID Icon,
Antun Jozinovića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0001-9627-1013View further author information
ORCID Icon,
Ivana Flanjaka Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0003-4545-4228View further author information
ORCID Icon,
Drago Šubarića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0002-6956-5814View further author information
ORCID Icon,
Jurislav Babića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0002-6453-1850View further author information
ORCID Icon,
Borislav Miličevića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaView further author information
,
Stela Jokića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0003-0678-7660View further author information
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Ivanka Grgićb Institute of Public Health of Brod-Posavina County, Slavonski Brod, CroatiaView further author information
&
Đurđica Ačkara Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-4257-2907View further author information
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Pages 225-243 | Published online: 19 Dec 2019
 
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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.

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].

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