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

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dc.authoridSAGDIC, OSMAN/0000-0002-2063-1462
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridToker, Omer Said/0000-0002-7304-2071
dc.authoridOba, Sirin/0000-0002-4620-7483
dc.contributor.authorKonar, Nevzat
dc.contributor.authorToker, Omer Said
dc.contributor.authorOba, Sirin
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-12-24T19:27:47Z
dc.date.available2024-12-24T19:27:47Z
dc.date.issued2016
dc.departmentSiirt Üniversitesi
dc.description.abstractBackground: 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. Scope and approach: In this review, studies related with production of prebiotic, probiotic and synbiotic chocolates as a functional food were investigated and positive and negative aspects of these functional products when compared with standard one were stated, which could shape the following related studies in food area and the production of prebiotic, probiotic and synbiotic chocolates in the food industry. Key findings and conclusions: When the studies related with this topic were investigated it could be concluded that the studies associated with chocolate which could play a role in transportation of probiotics and prebiotics might be supported by studies in which bioavailability and bioaccessibility characteristics of them in vivo and in vitro media will be determined. Moreover, in order to improve bioavailability and bioaccessibility properties product quality optimization studies might be required in the future. (C) 2016 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.tifs.2016.01.002
dc.identifier.endpage44
dc.identifier.issn0924-2244
dc.identifier.scopus2-s2.0-84957885714
dc.identifier.scopusqualityQ1
dc.identifier.startpage35
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2016.01.002
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6793
dc.identifier.volume49
dc.identifier.wosWOS:000371369300004
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science London
dc.relation.ispartofTrends in Food Science & Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectFunctional chocolate
dc.subjectPrebiotic
dc.subjectProbiotic
dc.subjectSynbiotic
dc.titleImproving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics
dc.typeReview Article

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