Review article
NUTRITIONALLY IMPROVED CHOCOLATE SPREADS – A REVIEW
Veronika Barišić
orcid.org/0000-0001-8185-5155
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Bojan Šarkanj
; University North, Department of Food Technology, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
Ivana Flanjak
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Kristina Doko
; Federal Agromediterranean Institute, Biskupa Čule 10, 88000 Mostar, Bosnia and Herzegovina
Borislav Miličević
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
Đurđica Ačkar
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Abstract
Chocolate spread is one of the favourite breakfast meals and snacks among people of all generations. Increased consumption of these kinds of products with high-energy value leads to obesity and several health problems. Many researchers are trying to produce acceptable products with lower calorie values by reducing fat and sugar contents. Oleogels are one of the most explored solutions for the development of low-fat products and products with lower content of saturated fats. In addition, the fat composition of chocolate spreads can be changed to obtain a better fatty acid profile. Products with a low-sugar content have been proven to have sensory acceptability when sweeteners with low caloric value were used. In addition, researchers proved that chocolate spreads could be enriched with many different bioactive components by using by-products and minimally processed raw materials in the production process.
Keywords
chocolate spread; fat-reduction; bioactive components; sugar; obesity
Hrčak ID:
261763
URI
Publication date:
23.7.2021.
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