CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS

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International Journal of Food Engineering Research
Volume:6 Issue:2
CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS

CHOCOLATE PRODUCTION, NUTRIENTS AND HEALTH BENEFITS

Authors : Beyza GÜRSOY, Z Dilek HEPERKAN

Pages : 121-134

View : 41 | Download : 11

Publication Date : 2020-10-01

Article Type : Research Paper

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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 : Chocolate, Thinning, Conching, Tempering, Health benefits, Chocolate, Thinning, Conching, Tempering, Health benefits,

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