FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ

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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