no. 14 (enero abril 2016)

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Browsing no. 14 (enero abril 2016) by Subject "Chocolate"

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    Is there a need for “healthy” chocolate? Systematic literature review
    (Universidad de Cuenca, 2016-04) Vintimilla Alvarez, María Cecilia
    Background: Chocolate has special properties that help to protect the human body against cardiovascular diseases; it increases HDL cholesterol and decrease blood pressure. Chocolate consumption also helps to reduce stress, elevates mood and reduces tiredness. The purpose of this review is to identify, select, organize and summarize studies that investigate chocolate in relation to health, sensory characteristics and people’s attitudes. This report is part of the master thesis: Is there a need for “healthy” chocolate? Systematic literature review and consumer research in Belgium and in Denmark, submitted by the author in June 2015 at Aalborg University in Copenhagen. Methods: This study presents three areas related to chocolate: Chocolate and its relation to health, Chocolate sensory characteristics and acceptance, and attitudes towards Chocolate. A systematic literature review has been done to identify, select, organize and summarize studies that investigate chocolate in relation to these three areas. Four databases were chosen: PubMed, Science Direct, Scopus and Web of Science because of their extension and because they overlay cross disciplinary researches. Results: A total of 2062 hits were obtained in the four databases. In total sixty articles met the criteria and were identified as relevant. The articles were classified according to the three areas included in the study. In relation to health, it has been stated in many studies that polyphenols in chocolate can improve health, especially cardiovascular diseases related. Regarding sensory characteristics and acceptance of chocolate, it has been said that chocolate shape has an influence on chocolate perception. Polyphenols cause astringency and bitterness to chocolate making it not too appetizing for consumers; however for health reasons, polyphenols should be kept. Concerning the attitudes towards chocolate, there are many factors that lead to chocolate craving. Chocolate is the most craved food item in North America. It influences people’s mood and create a satiety feeling. Conclusion: Based on this review it can be concluded that a “healthy” chocolate could be part of a healthy diet. People like to indulge in chocolate, women more than men. The literature supports the health properties that chocolate consumption has, for instance, it is necessary to work on chocolate product development.