The health benefits of chocolate enrichment with dried fruits

• Autorzy: Cagindi O. , Otles S.

Warianty tytułu

PL

Wlasciwosci zdrowotne czekolady wzbogacanej owocami suszonymi

• Języki publikacji: EN

Abstrakty

EN

One of the most popular food all over the world is chocolate and it has highly nutritious energy, fast metabolism and good digestibility. Nowadays, most important trend is healthy foods. Develop a chocolate product that will be be nutritional for many more people. It is well known that dried fruits has high nutritious values and health benefits. Dried fruits are good sources to developed chocolates. This paper aims to review health importance and usage of dried fruits in chocolate.

PL

Czekolada jest jednym z najbardziej popularnych produktów na świecie. Jest to produkt wysokoenergetyczny, szybko metabolizowany i łatwo strawny. Ostatnio ze względu na właściwości prozdrowotne produkty czekoladowe wytwarza się tak, aby miały lepszą wartość żywieniową. Wiadomo, że owoce suszone mają wysoką wartość odżywczą i właściwości zdrowotne, dlatego są dobrym surowcem do wzbogacania czekolady. W pracy przedstawiono przegląd suszonych owoców wykorzystywanych jako dodatek do czekolady i przedstawiono ich wartość prozdrowotną

Słowa kluczowe

EN

healthy value; chocolate; enrichment; dried fruit; fruit; human nutrition

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2009
• Tom: 08
• Numer: 4
• Opis fizyczny: p.63-69,ref.

Twórcy

autor

Cagindi O.

• Ege University of Izmir, 35100 Bornova Izmir, Turkey

autor

Otles S.

Bibliografia

• Bearden M.M., Pearson D.A., Rein D., Chevaux K.A., Carpenter D.R., Keen C.L., Schmitz H., 2000. Potential cardiovascular health benefits of procyanidins present in chocolate and cocoa. In: ACS Symposium Series 754: Caffeinated beverages- Health benefits, physiological effects, and chemistry. Eds T.H. Parliament, C.-T. Ho, P. Schieberle. American Chemical SocietyWashington, 177-186.
• Block G., Patterson B., Subar A., 1992. Fruit, vegetables, and cancer prevention: Are view of the epidemiological evidence. Nutr. Cancer 18, 1-29.
• Borchers A.T., Keen C.L., Hannum S.M., Gershwin M.E., 2000. Cocoa and chocolate: Composition, bioavailability, and health implications. J. Medic. Food 3, 77-105.
• Dillinger T.L., Barriga P., Escarcega S., Jimenez M., Lowe D.S., Grivetti L.E., 2000. Food of the gods: Cure for humanity? A cultural history of the medicinal and ritual use of chocolate. J. Nutr. 130, 2057-2072.
• Galverna O., 2000. The world of nutraceuticals. Int. Food Ingred. 4, 34-35.
• Gillman M.W., Cupples L.A., Gagnon D., Posner B.M., Ellison R.C., Castelli W.P., Wolf P.A., 1995. Protective effect of fruits and vegetables on development of stroke in men. J. Am. Med. Assoc. 273, 1113-1117.
• Hertog M.G.L., Hollman P.C.H., Katan M.B., Kromhout D., 1993. Intake of potentially anticarcinogenic flavonoids and their determinants in adults in The Netherlands. Nutr. Cancer 20, 21-29.
• Joshipura K.J., Ascherio A., Manson J.E., Stampfer M.J., Rimm E.B., Speizer F.E., Hennekens C.H., Spiegelman D., Willett W.C., 1999. Fruit and vegetable intake in relation to risk of ischemic stroke. J. Am. Med. Assoc. 82, 1233-1239.
• Joshipura K.J., Hu F.B., Manson J.E., Stampfer M.J., Rimm E.B., Speizer F.E., Colditz G., Ascherio A., Rosner B., Spiegelman D., Willett W.C., 2001. The effect of fruit and vegetable intake on risk for coronary heart disease. Ann. Intern. Med. 134(12), 1106-1114.
• Karel M., 2000. Tasks of food technology in the 21st Century. Food Tech. 54, 56-64.
• Lapadatescu C., Feron G., Vergoignan C., Djian A., Durand A., Bonnarme P., 1997. Influence of cell immobilization on the production of benzaldehyde and benzyl alcohol by the white-rot fungi Bjerkandera adusta, Ischnoderma benzoinum and Dichomitus squalens. App. Microbiol. Biotechnol. 47, 708-714.
• Lupien J.R., 1999. Overview of the nutritional benefits of cocoa and chocolate. In: Chocolate and cocoa: Health and nutrition. Ed. I. Knight. Blackwell Science Oxford, 3-8.
• Pedro N.A.R., de Oliveira E., Cadore S., 2006. Study of the mineral content of chocolate flavoured beverages. Food Chem. 95(1), 94-100.
• Pszczola D.E., 1998. The ABCs of nutraceutical ingredients. Food Tech. 52, 30-37.
• Rimm E.B., Ascherio A., Giovanucci E., Speigelman D., Stampfer M.J., Willett W.C., 1996. Vegetable, fruit and cereal fiber intake and risk of coronary heart disease among men. JAMA 275, 447-451.
• Steinmetz K.A., Potter J.D., 1996. Vegetables, fruit, and cancer prevention: A review. J. Am. Diet. Assoc. 96, 1027-1039.
• World Cancer Research Fund and American Institute for Cancer Research. 1997. Vegetables and fruits. In: Food, nutrition and the prevention of cancer: A global perspective. Ch. 6.3, 436-446.
• www.driedfruit-info.com/about/nutritional.html
• www.newscientist.com
• www.nutsonline.com
• Zabetakis I., 1996. The biosynthesis of strawberry flavour. Food Sci. Technol. Today 10, 157-159.