Special Issue "Development of Novel Confectionery Products and Consumer Behavior"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (12 June 2023) | Viewed by 1611

Special Issue Editors

Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
Interests: chocolate; confectionery products; food rheology
Special Issues, Collections and Topics in MDPI journals
Food Engineering Department, Eskişehir Osmangazi University, Eskisehir, Turkey
Interests: chocolate; confectionery products; food technology
Department of Food Engineering, Faculty of Agriculture, Tekirdağ Namık Kemal University, Tekirdag 59030, Turkey
Interests: food engineering; food technology; plant food; non-thermal processes
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Chocolate and confectionery products are fondly consumed throughout the world by people of all ages. In this era, consumers desire chocolate and confectionery products with lower calories without variations in sensory properties and prefer foods that have functional ingredients beyond their nutritional properties. In this respect, chocolate and confectionery products, including chewing gum, can be a good matrix for delivery and transport agents of various bioactive compounds, such as vitamins, minerals, EPA, DHA, dietary fibers, proteins, bioactive peptides, polyphenols, etc. Designing structure of chocolate and confectionery products is very important for this purpose as well as calorie reduction.

This Special Issue of Foods will focus on the studies (review and research), which investigate development of novel confectionery products considering process and formulation based approaches, in particular for: i) the reduction of calories of chocolate and confectionery products by using novel technologies; ii) the development of novel production processes for the manufacturing of chocolate and confectionery products; iii) the production of novel functional confectionery products including but not limited to chocolate and chewing gum, iv) the designing structure of confectionery products considering reduction of calories and delivering of bioactive compounds; and v) the determination of consumer expectations from confectionery products and factors influencing consumer behavior, preferences and perception of confectionery products with respect to psychological, sensory, nutritional, health and marketing aspects.

Significant scientific contributions and progresses in this field are also welcome.

Dr. Ömer Said Toker
Prof. Dr. Nevzat Konar
Dr. Ibrahim Palabiyik
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • chocolate
  • confectionery
  • chewing gum
  • functional
  • novel products
  • bioactive compounds
  • sugar-free
  • food structure
  • bioavailability
  • natural ingredients
  • health promoting
  • novel processing technologies

Published Papers (1 paper)

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Development of a Functional Dark Chocolate with Baobab Pulp
Foods 2023, 12(8), 1711; https://doi.org/10.3390/foods12081711 - 20 Apr 2023
Viewed by 1320
In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly [...] Read more.
In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters “texture” and “overall flavour”, while the parameter “overall flavour” presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and hardness. Full article
(This article belongs to the Special Issue Development of Novel Confectionery Products and Consumer Behavior)
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