Low calorie cocoa-based products: a short review

Globally, cocoa is considered an extensively consumed flavor across the food and beverage industry. However, the majority of cocoa products have a large amount of sugar and fat content. Therefore, manufacturers of cocoa-based products are focusing on the commercialization of healthier and innovative...

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Bibliographic Details
Published inJournal of food science and technology Vol. 59; no. 8; pp. 2931 - 2939
Main Authors Joseph, Cheryl, Batra, Rishika, Selvasekaran, Pavidharshini, Chidambaram, Ramalingam
Format Journal Article
LanguageEnglish
Published New Delhi Springer India 01.08.2022
Springer Nature B.V
Subjects
Alcohols
Beverage industry
Calories
Calorific value
Carbohydrates
Cardiomyopathy
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chocolate
Cholesterol
Chronic illnesses
Cocoa
Cocoa butter
Commercialization
Dental caries
Diabetes
Digestibility
Edible oils
Food industry
Food Science
Glucose
Health risk assessment
Health risks
Heart failure
Low calorie
Nutrition
Oils & fats
Polyols
Review
Review Article
Rheological properties
Seeds
Sensory evaluation
Substitutes
Sucrose
Sugar
Sweeteners
Weight control
Low-calorie
Fat replacers
Sweeteners
Cocoa products
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Summary:Globally, cocoa is considered an extensively consumed flavor across the food and beverage industry. However, the majority of cocoa products have a large amount of sugar and fat content. Therefore, manufacturers of cocoa-based products are focusing on the commercialization of healthier and innovative cocoa products that contain sugar and fat. High-quality and low-calorie cocoa products can be developed using the right ingredients which can replace fat and sugar without negative impact on the product characteristics. For sugar replacement nutritive sweeteners or sugar alcohols, non-nutritive sweeteners or high potency sweeteners and low digestibility carbohydrates are generally used. For fat substitution cocoa butter equivalents, cocoa butter replacers, cocoa butter substitutes along with vegetable fat and oil replacers are used. This review discusses the effect of sugar and fat substitution on the textural and rheological properties, sensory acceptance, and calorific value of the end cocoa-based products.
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ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-021-05223-0