Improving Functionality of Chocolate

Konar N., Palabiyik İ., Toker Ö. S., Saputro A. D., Rasouli Pirouzian H.

in: Trends in Sustainable Chocolate Production, Charis M. Galanakis, Editor, Springer, London/Berlin , Geneve, pp.75-112, 2022

  • Publication Type: Book Chapter / Chapter Research Book
  • Publication Date: 2022
  • Publisher: Springer, London/Berlin 
  • City: Geneve
  • Page Numbers: pp.75-112
  • Editors: Charis M. Galanakis, Editor
  • Eskisehir Osmangazi University Affiliated: Yes


Top trends in the food industry are mainly related with improvement of functionality of the products. Food manufacturers and researchers mainly focus on this subject and it is aimed to produce the functional products with quality characteristics similar to conventional ones. In the present chapter, the ways to improve functional characteristics of the chocolate products were reviewed. Calorie reduction in chocolates with using sugar and cocoa butter alternatives and its effect on chocolate quality was mentioned. In addition, the influence of processes applied for cocoa and chocolate productions on polyphenol composition and antioxidant activity was also addressed. Studies related with dietary fiber usage as a prebiotics and their effects on chocolate quality and probiotic chocolates and bioaccessibility of probiotics were also summarized in the chapter. It can be highlighted that functional characteristics of the chocolate or derived products can be improved by enrichment and adjusting production process parameters. Chocolate is a good functional compound carrier since it is lovely consumed by people of all age throughout the world.