CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS

Beyza Gürsoy; Z. Dilek Heperkan

CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS

Abstract

Chocolate is defined as the final product formed by grinding the roasted cocoa beans with cocoa butter, and sugar and adding emulsifier and vanilla to this mixture. There are basically three types of chocolate: dark (bitter), milk and white. Dark chocolate consists of sugar, cocoa butter, and cocoa liquor. Milk chocolate consists of the same ingredients as dark chocolate but contains milk (milk powder). White chocolate, on the other hand, consists of sugar, cocoa butter and powdered milk, but no cocoa liquor. In this article dark chocolate production processes such as mixing and thinning, conching and tempering were investigated. Recent studies on nutrients and health benefits of chocolate were discussed as well.

Keywords

References

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Beyza Gürsoy ^* This is me
Türkiye

Z. Dilek Heperkan This is me
Türkiye

Publication Date

October 1, 2020

Submission Date

July 29, 2019

Acceptance Date

August 15, 2020

Published in Issue

Year 2020 Volume: 6 Number: 2

IZ

https://izlik.org/JA46WJ27DZ

Cite

RIS / Bibtex

APA

Gürsoy, B., & Heperkan, Z. D. (2020). CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS. International Journal of Food Engineering Research, 6(2), 121-134. https://izlik.org/JA46WJ27DZ

AMA

1.Gürsoy B, Heperkan ZD. CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS. IJFER. 2020;6(2):121-134. https://izlik.org/JA46WJ27DZ

Chicago

Gürsoy, Beyza, and Z. Dilek Heperkan. 2020. “CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS”. International Journal of Food Engineering Research 6 (2): 121-34. https://izlik.org/JA46WJ27DZ.

EndNote

Gürsoy B, Heperkan ZD (October 1, 2020) CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS. International Journal of Food Engineering Research 6 2 121–134.

IEEE

[1]B. Gürsoy and Z. D. Heperkan, “CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS”, IJFER, vol. 6, no. 2, pp. 121–134, Oct. 2020, [Online]. Available: https://izlik.org/JA46WJ27DZ

ISNAD

Gürsoy, Beyza - Heperkan, Z. Dilek. “CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS”. International Journal of Food Engineering Research 6/2 (October 1, 2020): 121-134. https://izlik.org/JA46WJ27DZ.

JAMA

1.Gürsoy B, Heperkan ZD. CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS. IJFER. 2020;6:121–134.

MLA

Gürsoy, Beyza, and Z. Dilek Heperkan. “CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS”. International Journal of Food Engineering Research, vol. 6, no. 2, Oct. 2020, pp. 121-34, https://izlik.org/JA46WJ27DZ.

Vancouver

1.Beyza Gürsoy, Z. Dilek Heperkan. CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS. IJFER [Internet]. 2020 Oct. 1;6(2):121-34. Available from: https://izlik.org/JA46WJ27DZ