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NUTRITIONALLY IMPROVED CHOCOLATE SPREADS – A REVIEW

Veronika Barišić   ORCID icon 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

Puni tekst: engleski, pdf (520 KB) str. 10-13 preuzimanja: 109* citiraj
APA 6th Edition
Barišić, V., Šarkanj, B., Flanjak, I., Doko, K., Miličević, B. i Ačkar, Đ. (2021). NUTRITIONALLY IMPROVED CHOCOLATE SPREADS – A REVIEW. Hrana u zdravlju i bolesti, 10 (1), 10-13. Preuzeto s https://hrcak.srce.hr/261763
MLA 8th Edition
Barišić, Veronika, et al. "NUTRITIONALLY IMPROVED CHOCOLATE SPREADS – A REVIEW." Hrana u zdravlju i bolesti, vol. 10, br. 1, 2021, str. 10-13. https://hrcak.srce.hr/261763. Citirano 01.12.2021.
Chicago 17th Edition
Barišić, Veronika, Bojan Šarkanj, Ivana Flanjak, Kristina Doko, Borislav Miličević i Đurđica Ačkar. "NUTRITIONALLY IMPROVED CHOCOLATE SPREADS – A REVIEW." Hrana u zdravlju i bolesti 10, br. 1 (2021): 10-13. https://hrcak.srce.hr/261763
Harvard
Barišić, V., et al. (2021). 'NUTRITIONALLY IMPROVED CHOCOLATE SPREADS – A REVIEW', Hrana u zdravlju i bolesti, 10(1), str. 10-13. Preuzeto s: https://hrcak.srce.hr/261763 (Datum pristupa: 01.12.2021.)
Vancouver
Barišić V, Šarkanj B, Flanjak I, Doko K, Miličević B, Ačkar Đ. NUTRITIONALLY IMPROVED CHOCOLATE SPREADS – A REVIEW. Hrana u zdravlju i bolesti [Internet]. 2021 [pristupljeno 01.12.2021.];10(1):10-13. Dostupno na: https://hrcak.srce.hr/261763
IEEE
V. Barišić, B. Šarkanj, I. Flanjak, K. Doko, B. Miličević i Đ. Ačkar, "NUTRITIONALLY IMPROVED CHOCOLATE SPREADS – A REVIEW", Hrana u zdravlju i bolesti, vol.10, br. 1, str. 10-13, 2021. [Online]. Dostupno na: https://hrcak.srce.hr/261763. [Citirano: 01.12.2021.]

Sažetak
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.

Ključne riječi
chocolate spread; fat-reduction; bioactive components; sugar; obesity

Hrčak ID: 261763

URI
https://hrcak.srce.hr/261763

Posjeta: 212 *