Kıvılcım ÇELİK, Pelin GÜNÇ ERGÖNÜL, Simge ÇELİK

Fonksiyonel çikolata üretiminde inovatif yaklaşımlar

Çikolata; kakao ürünleri, şekerler ve/veya tatlandırıcılar, süt veya süt ürünleri ile Türk Gıda Ko deksi Yönetmeliği’nde izin verilen katkı ve/veya aroma maddelerinin ilavesiyle elde edilen bir gıda maddesidir. Hammaddesi olan kakao (Theobroma cocoa); içerdiği mineraller, polifenoller ve buna bağlı olarak yüksek antioksidan aktivitesi ile özellikle kalp sağlığını olumlu yönde etkile mektedir. Fonksiyonel gıdalar; sentetik bileşenler içermeyen, besleyici etkisinin yanı sıra sağlığı ve iyi hali geliştirici özelliklere sahip olan gıda formunda tüketilen besinlerdir. Bir gıdanın fonk siyonel olabilmesi için biyoaktif bileşenler ve/veya probiyotik mikroorganizmalar ve prebiyotik maddeleri içermelidir. Günümüzde tüketiciler, daha sağlıklı olabilmek için yağ oranı ve kalori miktarı azaltılmış ürünlere yönelmektedir. Çikolata içerdiği yüksek miktarda yağ ve sakkaroz oranı ile kalorisi yüksek bir besin olduğundan tüketimi kısıtlanmaktadır. İnsan sağlığına etkisini arttırmak amacıyla probiyotik mikroorganizmalar kullanarak, İnülin, polidekstroz, tatlandırıcılar, farklı yağ ikameleri gibi bileşenler ekleyip şeker ve yağ miktarlarını azaltarak ve antioksidan ka pasitesini arttırarak fonksiyonel çikolata üretimleri gerçekleştirilmektedir. Bu derlemede çikolata üretiminde yıldan yıla meydana gelen gelişmeler, fonksiyonel çikolata nedir, fonksiyonel çikolata üzerine yapılan çalışmalar ve çikolata bileşiminin sağlık yönü irdelenmiştir.

Innovative approaches in functional chocolate production

Chocolate; It is a foodstuff obtained by using cocoa products, sugars and/or sweeteners, milk or dairy products and additives and/or flavorings permitted in the Turkish Food Codex Regulation. Cocoa (Theobroma cocoa), the raw material of chocolate, positively affects heart health, due to the minerals, polyphenols, and high antioxidant activity. Functional foods are foods that do not contain synthetic components and have health and well-being promoting properties as well as nut ritious effects. For a food to be functional, it must contain factors such as bioactive components, probiotic microorganisms and prebiotic substances. Today, consumers to be healthier to their nut rition and turn to products with reduced fat and calorie content. Since chocolate is a high-calorie food with its high fat and sucrose ratio, its consumption is at a low rate. To positively affect human health, functional chocolate is produced by using probiotic microorganisms, adding ingredients such as inulin, polydextrose, sweeteners, different fat substitutes to it, reducing the amount of sugar and fat, and increasing the antioxidant capacity. In this review, the developments in choco late production from year to year, what is functional chocolate, studies on functional chocolate and the health aspect of chocolate composition are examined.

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