FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ

Year 2018, Volume: 43 Issue: 4, 702 - 715, 15.06.2018

Omca Demirkol , Gamze Gül Yiğit İnci Cerit

https://doi.org/10.15237/gida.GD18045

Abstract

Kakao ve kakaolu gıdalar, lezzetlerine ek olarak yüksek
polifenol, protein, mineral ve karbonhidrat içeriğine sahip oldukları için çok
değerli endüstri ürünleridir. Özellikle fenollerden kaynaklanan antioksidan
içerikleri, kakao ve ürünlerini fonksiyonel gıdalar kategorisine taşımıştır. Bu
nedenle kakao ürünlerinin, özellikle çikolatanın, raf ömrünün uzatılması,
zararlı bileşenlerin uzaklaştırılması veya azaltılması, besin değerlerinin ve
antioksidan aktivitesinin daha da arttırılması tüketici sağlığına kattığı
olumlu etkilerin yanında ticari ve ekonomik olarak da önem taşımaktadır. Bu
derlemede, biyolojik aktif bileşenler kullanılarak fonksiyonel özellikleri
arttırılmış kakao ürünleri hakkında yapılan araştırma ve sonuçları bir araya
getirilmiştir. Yapılan çalışmalar,  kakao
ürünlerinin biyoyararlılıklarının arttırılmasının sağlık üzerine olumlu
etkilerinden dolayı gelişmeye açık bir alan olduğunu göstermiştir. 

Keywords

Fonksiyonel gıdalar, kakao, çikolata

FUNCTIONAL COCOA AND COCOA PRODUCTS

Abstract

Cocoa and cocoa products are very valuable industrial
food because they have high amount of polyphenols, protein, mineral and
carbonhydrate in addition to their taste. Antioxidant contents especially
provided by phenols have moved cocoa and its products to category of functional
foods. Therefore, prolonging the shelf life, removing or reducing harmful
components, increasing the nutritional value and antioxidant activity of cocoa
products, especially chocolate, have commercial and economical importance
beside positive effects on consumer health. Researchers and their results about
functionally enriched cocoa products using biologically active ingredients were
combined in this review. Studies were shown that enhancement of the
bioavailability of cocoa products are an open area for improvement because of
the positive effects on human health. 

Keywords

Functional foods, cocoa, chocolate

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