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    A fundamental optimization study on chewing gum textural and sensorial properties: the effect of ingredients
    (Elsevier Ltd, 2020) Palabıyık, İbrahim; Güleri, Tuba; Güneş, Recep; Öner, Barış; Toker, Ömer Said; Konar, Nevzat
    The composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects of the content of minor (lecithin, sorbitol, glycerin) and major ingredients (gum base, powdered sugar, and glucose syrup) of chewing gum on textural and sensorial properties were investigated by D-optimal mixture design approach. According to the results, powdered sugar and lecithin generally increased aroma durability during chewing, and glucose syrup increased the softness and chewability of the gum. It was revealed that the hardness and resilience texture parameters are the most important parameters to determine appropriate sensorial texture in chewing gum. The optimum composition causing the best liking for aroma duration was found as 17.9 % gum base, 25.65 % glucose syrup, 55.15 % powdered sugar, 0.3 % lecithin, 0 % glycerin, and 0 % sorbitol. © 2020 Elsevier Ltd
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    A Novel Delivering Agent for Bioactive Compounds: Chewing Gum
    (Springer Science and Business Media B.V., 2019) Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Toker, Ömer Said
    Functional food concept is one of the hot topics in the food industry. In recent years, people want to consume food products having health beneficial effect as well as nutritive characteristics. Regarding functional food development, foods have also advantages and disadvantages in terms of delivering bioactive compounds due to formulation (interaction of the bioactive compound with other ingredients, calorie value provided) and production process (mechanical and thermal processes applied during production). When considering the factors restricting usage of the food products as a delivery system, chewing gum is one of the most up-and-coming products in many aspects: (i) simplicity of the formulation prevents the activity of bioactive compound by interaction, (ii) level of mechanical and thermal stresses applied during production, (iii) enabling the release of targeted molecule in a controlled and sustained manner, (iv) different consumption behavior abolishing calorie intake concern since it is only chewed without swallowing, and (v) holding time in mouth. Usage of encapsulated bioactive compounds can improve the release behavior of the functional ingredient. Mastication process and the formed matrix/structure of the chewing gum also influence the release of the bioactive compounds. The researches about improving functionality of chewing gum have indicated that chewing gum can be used as a delivery system for transportation of the desired bioactive compound to body/targeted site. However, during functional chewing gum development, formulation, production process, mastication process, and type/form of bioactive compounds should be considered to achieve the product with required functional properties. © 2019, Springer Nature Switzerland AG.
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    Alternative Tempering of Sugar-Free Dark Chocolates by beta(v) Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
    (Walter De Gruyter Gmbh, 2019) Toker, Ömer Said; Oba, Şirin; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Artık, Nevzat; Sağdıç, Osman
    In this study, sugar-free dark chocolate was produced from isomalt and maltitol by beta(V) seeding technique as an alternative to conventional tempering process. The effect of beta(V) seed concentrations on the particle size distribution, textural, rheological and melting properties of the end products was studied, and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallized with beta(V) seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 %, m /m). Conventional tempering process was performed by using temper machine (47-27-32 degrees C). Brightness, chroma, whiteness index and tetramethyl pyrazine content (as marker compounds of dark chocolate volatile compound) were not influenced by seeding technique compared to conventional tempering method. The water activity of the dark chocolate samples was substantially affected by beta(V) seed level according to used bulk sweetener. However, all the values were determined below 0.4 which is critical limit for chocolate. Regarding overall acceptability, sugar-free dark chocolates tempered by beta(V), seeds had very close scores compared with conventional one, implying that sugar-free chocolates can be produced by beta(V), crystals with desired quality characteristics similar to conventional samples. Results of this study showed that it is possible to produce sucrose-free dark chocolates by using beta(V) seeds with desired quality similar to chocolate produced by using conventional tempering.
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    Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
    (Elsevier Science London, 2016) Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Sağdıç, Osman
    Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth if each piece of gum was chewed for 10 min every year. Concerning these statistics at least smoke cessation, oral health and new form of drug delivery system potentials of chewing gum are clear. Therefore, fundamentals of chewing gum should be realized in detail to take the advantage of this product. Scope and approach: In this review, due to limited studies concerning chewing gum in food science and technology area, key points in production, quality parameters and bioactive compounds delivering properties of chewing gum were reviewed with aim to show promising study areas to researchers. Production of different types of gums, ingredients used, sensory and texture properties and potential future functions of chewing gums were discussed with a special emphasis on the bioactive compounds carrier properties of chewing gum. Key findings and conclusions: Encapsulation not only improved a sensation of flavor for a long period when applied in the chewing gum but also had a potential to give functionality to chewing gum. Only recently the idea of healthy chewing gums and using chewing gum as an alternative form of drug delivery system have been developed. Therefore, food technologists should give attention to this promising subject of producing chewing gums having long lasting flavors, being biodegradable and forming a type of functional confection consumed with pleasure by everyone. (C) 2016 Elsevier Ltd. All rights reserved.
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    Chocolate aroma: Factors, importance and analysis
    (Elsevier Science London, 2020) Toker, Ömer Said; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Aktar, Tuğba; Konar, Nevzat
    Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various factors including genotype and the agro-ecological niche (environment conditions, farming practices), post-harvest conditions and complex biochemical and chemical reactions during this period (fermentation, drying) and manufacturing stages. Scope and approach: In this study, relationship between chemical compounds and cocoa flavors, control and management of post-harvest practices and manufacturing processing in order to obtain chocolate with differentiated characteristics and also evaluation methods especially sensory aspects of the chocolate are highlighted. For this purpose, instrumental experiments including headspace aroma extraction, simultaneous distillation extraction and sensory testing such as discrimination experiments, descriptive tests and hedonic experiments were discussed. Key findings and conclusions: A comprehensive link between the components of cocoa flavor, sensory characteristics, human acceptability, and also the processes involved in flavor formation and formulation used, will assist the administration of a traceability system, a challenging case for quality assurance groups.
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    Chocolate flow behavior: Composition and process effects
    (Taylor & Francis Inc, 2021) Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Palabıyık, İbrahim; Konar, Nevzat
    Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting product efficiency and consumer acceptance. During production, the different steps depend on a well-defined viscosity and yield stress. Furthermore, the characteristics of the final chocolate (the surface and mouth-feel) are directly related to the chocolate's viscous behavior. There is a demand for better understanding the variables affecting chocolates flow behavior. Current research realized great insight into the chocolate flow behavior in different processes such as refining, conching, and tempering. Also, the influence of formulation and particle characteristics on flow behavior of the intermediate product and the final product were discussed. Each stage of the production process: mixing, refining, conching and tempering involves modifications of macroscopic characteristics of the chocolate ingredients thus affecting the rheological attributes of the final product. Particle size distribution and ingredient composition play substantial roles in shaping its flow behavior and sensory perception. The rheological properties of chocolate provide substantial information for food scientists to improve and optimize their products and manufacturing processes. Nowadays, a thorough understanding of chocolate flow behavior is a necessity for food scientists and industry.
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    Chocolate microstructure: A comprehensive review
    (Elsevier, 2024) Konar, Nevzat; Palabiyik, Ibrahim; Karimidastjerd, Atefeh; Toker, Omer Said
    Chocolate is a food with complex microstructure properties. In this study, chocolate surface and internal microstructures are discussed considering final product quality and stability. In addition, the effects of the solids and continuous phase components and the interactions between them, and also process effects on the microstructure were reviewed. Irregularities in the internal microstructure affect the surface and cause problems such as unstable cocoa butter crystals, a whitish, streaky appearance, chewy especially fat bloom in this layer and in general, a low quality and sensory in final product. Optimization of the particle size and cooling conditions of the solids is required to modify the surface topography for roughness and pores morphology. Reducing surface porosity can increase fat bloom resistance. For this purpose, reducing surface hydrophobicity by considering proteins with di-sulfide bonds and their concentrations and the use of different bulk sweeteners should be taken into consideration. The morphology of the surface microstructure may be used for product characterization as well as to investigate the environmental conditions exposed during processing and storage. It should be noted that chocolate has a three-phase microstructural system, considering the air present in the gaps at the interface. The importance of the third phase for continuous phase mobility is critical. Additionally, this phase affects behavior in the oral cavity due to melting and release of volatile components.
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    Chocolate quality and conching
    (Elsevier Science London, 2019) Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat
    Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour and the type of conching process. However, it is a costly processing step due to long duration of high temperature application. Scope and approach: In order to increase the level of chocolate quality and microbiological safety, the raw materials used as well as the process methods and parameters are of importance. In particular, the knowledge of how conching process affects the main quality parameters of chocolate can lead to better quality product in a more cost-effective way. Therefore, the objective of this study is to provide a general overview on the relation between the type of conching processes and chocolate main quality parameters (safety, aroma, color, texture and flow behavior), and also on the innovative conching applications. Key findings and conclusions. With the conching process, significant changes occur in physical, physicochemical and sensory properties of chocolate. Therefore, in addition to tempering and refining steps, conching process should also be considered to produce high quality products at a more cost-effective way. As a result of innovative modifications to be made in the conching process, it is possible to obtain a safe product with higher consumer acceptability. However, these targets should be reached with shorter conching application time to increase production efficiency.
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    Çikolata Pre-Kristalizasyon Kinetiğinin ve Oluşan Polimorf Çeşitlerinin Belirlenmesine Yönelik Reometre Temelli Yeni Metot Geliştirilmesi
    (2022) Toker, Ömer Said; Konar, Nevzat; Palabıyık, İbrahim; Özmen, Duygu; Akdeniz, Esra; Bölük, Esra
    Çikolata her yaş insan tarafından sevilerek tüketilen bir üründür. Üretim formülasyonu ve uygulanan proses arzu edilen kalitede ürün üretimi açısından son derece önemlidir. Genel olarak karıştırma, inceltme, konçlama ve temperleme basamaklarından oluşan çikolata üretiminde kakao yağında arzu edilen polimorf çeşidinin oluşumu için önemli bir basamak olan temperleme işlemi çikolatanın erime, yağ kusmasına direnç, tekstürel, parlaklık ve duyusal özellikleri açısından son derece önemlidir. Temperleme prosesinde amaç pre-kristalizasyon gerçekleştirilerek ßv polimorfunun oluşmasıdır. Temperleme prosesinin etkinliği tempermetre cihazıyla ölçülmektedir. Fakat tempermetre cihazı oluşan polimorf çeşidi açısından net bir fikir vermemektedir. Bu proje kapsamında çikolatada oluşan polimorf çeşidini belirlemek amacıyla reometre temelli metot geliştirilmiştir. Geliştirilen metot hem pre-kristalizasyon aşamasının takibi hemde pre-kristalizasyon aşamasında oluşan polimorf çeşidinin belirlenmesi noktasında faydalı bilgiler sunmaktadır. Pre-kristalizasyon aşamasının takibi sabit sıcaklık ve strain değerinde zamana bağlı G' değerinin takibi ile oluşan polimorf çeşidi ise sıcaklığa bağlı G' değerinin takibi ile gerçekleştirilmiştir. Pre-kristalizasyon aşamasında elde edilen veriler Gompertz eşitliğine uyarlanarak kristalizasyon hakkında ayrıntılı bilgiler elde edilmiştir. Proje çalışmaları, metot geliştirme ile birlikte proses (strain ve sıcaklık uygulamaları) ve formülasyon (kakao yağı alternatifleri, sütlü, bitter ve beyaz çikolata formülasyonlarındaki farklılıklar) bazlı değişkenlerin pre-kristalizasyon ve oluşan polimorf çeşidi üzerindeki etkileri de proje çalışmaları kapsamında incelenmiştir. Reometreden elde edilen sonuçlar, ısıtma/soğutma sistemine sahip mikroskop ile de takip edilmiştir. Ayrıca temperleme prosesinin by-pass geçildiği tohumlama prosesine yönelik de ßv konsantrasyonu ve sıcaklığın etkisi de incelenmiştir. Elde edilen çalışmalar neticesinde endüstriyel ve akademik anlamda çikolata ürünlerine yönelik çalışmalarda akış davranışının belirlenmesine yönelik kullanılan reometre cihazının polimorf çeşidinin belirlenmesi ve pre-kristalizasyon davranışının incelenmesi açısından da kullanılabileceği gözlemlenmiştir. Reometre cihazında proseslerde yer alan sıcaklık ve karıştırma parametrelerinin de çok az örnek gereksinimi ile simüle edilebilmesi avantaj sağlayacaktır. Akademik, ÜR-GE ve AR-GE?ye yönelik çalışmalarda, arzu edilen kalitede çikolata ürünleri üretiminde formülasyon ve proses bazlı değişkenlerin pre-kristalizasyon ve oluşan polimorf çeşitlerinin belirlenmesi aşamalarında yeni geliştirilen reometre temelli metot önemli bilgiler sağlama potansiyeline sahiptir.
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    Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility
    (Taylor & Francis Inc, 2024) Dalabasmaz, Sevim; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat
    In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties.
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    Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
    (Elsevier Science Bv, 2018) Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Polat, Derya Genç; Kelleci, Ebru; Pirouzian, Haniyeh Rasouli; Sağdıç, Osman
    This study was conducted to investigate the effect of inulin DP on viability levels (0-90 days) of the different probiotics (Lactobacillus paracasei and L acidophilus) and the main chocolate quality parameters (texture, water activity, thermal properties, rheological properties, color) in sugared and sugar-free white chocolates. For this purpose, 9.00 log cfu/25 g probiotic microorganisms were inoculated into the chocolate samples after conching process. At the end of the 90 day period, probiotic viability was determined above 6.61 log cfu/25 g and L. acidophilus showed higher levels of viability in all samples. Sucrose including samples had higher hardness value ranging between 4343 and 5145 g. L. paracasei and inulin with higher DP including maltitol chocolate showed the highest melting temperature as 35 degrees C. Inulin DP and the presence of probiotic had significant effects on chocolate quality parameters other than rheological properties, however, these effects were found to be tolerable.
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    Determination and numerical modeling of sugar release from model food gels
    (Elsevier Ltd, 2023) Göztok, S.P.; Palabıyık, İbrahim; Bölük, Esra; Güneş, Recep; Toker, Ömer Said; Konar, Nevzat
    In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent (treatment 1, only mixing) and disruptive (treatment 2, mixing and shredding) conditions. According to the results, except for LMP gels in treatment 1, sugar release time increased depending on the hydrocolloid concentration in model gels and the lowest hydrocolloid concentration resulted in the shortest release time in both treatments (p < 0.05). In treatment 2, it was observed that the release times were shorter than treatment 1, and fractures in the gel had a significant effect on sugar release. Numerical model was developed for both treatments, which fitted well with the experimental data. The effective diffusivity values (Deff) of sugar release from gels were found between 0.22 × 10?8-5.07 × 10?8 m2/s and 1.37 × 10?8-18.47 × 10?8 m2/s in treatments 1 and 2, respectively, showing that mixing process increased the Deff values significantly. In line with these results, the significant effect of gel texture on sucrose release was clearly demonstrated. © 2022 Elsevier Ltd
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    Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation
    (Wiley, 2024) Boluk, Esra; Akdeniz, Esra; Gunes, Recep; Palabiyik, Ibrahim; Konar, Nevzat; Toker, Omer Said
    In this study, the effects of temperature (22, 24, 26, 28, and 30 degrees C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four-parameter Gompertz model was used to interpret the effect of parameters on pre-crystallization, nucleation, and crystal growth stages of CB. Lag time and growth rate were calculated using the Gompertz model using time-dependent storage modulus (G ') data. According to the results, CB crystallization at 26 degrees C with a 1% strain value had the highest growth rate value, the shortest lag time, and the formation of beta(v) polymorph type. Followingly, polymorphic types of the CB crystals were determined based on the melting points of polymorphs via the temperature ramp step, and the results obtained were correlated with a polarized light microscope. In conclusion, using a rheometer in both the observation of the pre-crystallization process and the determination of polymorph types is very important for research and development studies in the chocolate industry for process and formulation optimization.
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    Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey
    (Springer, 2020) Kurt, A.; Palabıyık, İbrahim; Güneş, R.; Konar, Nevzat; Toker, Ömer Said
    In the present study, a novel method was developed to determine honey adulteration. Natural sunflower honey (A), adulterated honey (B), indirectly adulterated honey obtained by feeding of bee colonies using sugar syrup (C), mixtures of them (AB and AC), and two additional natural sunflower honey samples coming from different geographical regions (D and E) were examined after seeding at different levels (1, 5, 10%, w/w) of crystallized honey. The physico-chemical property, FT-IR spectra, thermodynamic property (Tp and ?H), flow behavior [storage (G?) and loss (G?) modulus], and microstructural changes of the samples were investigated. According to the obtained results, natural sunflower honeys showed different visco-elastic and flow behaviors from adulterated honeys. The microstructure properties were also different and more homogeneous, and faster crystallization was detected in natural honey (A). The results of this study notably show that honey adulteration can be determined by examining honey crystallization behaviors. Therefore, it is thought that the industry will benefit from this easy and simple method instead of time-consuming, expensive, and complex methods used for determining honey adulteration. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.
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    Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
    (Elsevier Science Bv, 2018) Toker, Ömer Said; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Genç Polat, Derya; Palabıyık, İbrahim; Sağdıç, Osman
    In the present study, white chocolate was enriched with different forms (encapsulated form, microalgae containing form) of Eicosa-Pentaenoic-Acid (EPA) and Docosa-Hexaenoic-Acid (DHA). EPA/DHA sources were added after conching process. Main EPA/DHA percentage of the sources changed between 5.80-38.7 and 8.50-70.5 g/100 g, respectively in total fatty acid content. EPA and DHA contents of the chocolate samples increased to 226.8 and 54.3 mg/25 g chocolate, respectively, in a consequence of enrichment. Water activity (0.290-0340), hardness (5.31-7.97 N), yield stress (2.09-3.87 Pa), plastic viscosity (1.06 -1.62 Pa s), T-end (31.4-33.6 degrees C), energy required for complete melting (Delta H) (9.53-11.3 J/g) properties of the samples were affected significantly (P < 0.05), however these effects were tolerable and in narrow ranges. The use of EPA/DHA in different forms and origins affected the colour saturation, after taste and overall acceptance of the samples (P < 0.05). The findings of this study showed that it is possible to produce white chocolate fortified with EPA/DHA from microalgae origin and in free flowing powder form with desired quality. According to the results, it can be concluded that white chocolate can be used as a carrier of bioactive substances which are heat sensitive. (C) 2017 Elsevier Ltd. All rights reserved.
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    Development of a Natural Chewing Gum from Plant Based Polymer
    (Springer/Plenum Publishers, 2018) Palabıyık, İbrahim; Toker, Ömer Said; Konar, Nevzat; Öner, Barış; Demirci, Ahmet Şükrü
    In this study, Kenger gum obtained from Kenger plant (Gundelia tournefortii) was used in the production of biodegradable and edible chewing gum. Kenger gum was able to be softened by thermal process to improve its textural properties. 80% methanolic extract of gum showed 195.6 gallic acid equivalents (GAE) mg/100 g gum antioxidant activity and 17.9 mm inhibition zone for Escherichia coli O157:H7 as an antimicrobial activity. Softened Kenger gum was also characterized by texture properties, scanning electron microscope (SEM) images and chemical compositions. Hardness value of gum decreased from 864 to 238 g which was comparable to commercial chewing gums. Softened Kenger gum was observed to be a perfect substitute for a synthetic gum base in the production of a conventional chewing gum. Moreover, resilience value was remarkably found to be the best standard parameter to select chewing gums with desired textural properties.
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    Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates
    (Wiley, 2024) Goztok, Serpil Pekdogan; Khiabani, Arezou Habibzadeh; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat
    The main objective of this study was to evaluate the effects of various formulations of fruit juice concentrates (pomegranate, grape, and sour cherry) on the pH, water activity, density, color, texture, and microstructure characteristics of candies instead of glucose syrup. The experimental points of the study were examined by a D-optimal mixture design to optimize the concentration of fruits used in the formulation and achieve excellent physicochemical characteristics. Fruit juice concentrates, either singly or in combination, were used as a complete substitute for glucose syrup in the formulation. Total fruit juice concentration used in the formulation was 54.07% and each of the fruit juice concentrations changed between 0 and 54.07% in the formulation. By combining these three fruit juices, 14 gummy candy samples were produced, depending on the Special cubic, cubic, and quadratic models that were used for the effects on the physicochemical properties (pH, water activity, density, L*, a*, b*, and chroma), and the texture profile analysis (TPA) (hardness, cohesiveness, springiness, and resilience) parameters according to independent variables. Results showed that pH, water activity, and density values of the gummy candy samples were found to be in the range of 2.22-3.08, 0.46-0.52, and 1.10-1.53 g/mL, respectively, and were significantly affected by different fruit juice concentrates (p < .05). The texture profile analysis showed that except for springiness, fruit juice concentrations significantly affected the texture profile (p < .05). The texture values, such as hardness, springiness, cohesiveness, gumminess, and resilience of the gummy candy samples, were determined as 146.1-938.8 N, 0.63-0.99, 0.75-1.19, 136.02-947.94 g, and 0.12-0.51, respectively. In addition, various fruit juice concentrates significantly affected the color parameters of gummy candies, and using pomegranate juice and sour cherry concentrates increased the +a* value of the gummy candies. Therefore, fruit juice-based gummy candies can be developed as value-added gummy candies by using fruit juice concentrates.
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    Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
    (Academic Press, 2021) Acan, Betül Gizem; Kılıçlı, Mahmut; Bursa, Kübra; Toker, Ömer Said; Palabıyık, İbrahim; Gülcü, Mehmet; Konar, Nevzat
    In this study, dried grape (Cabernet sauvignon) pomace (DGP) as a by-product of wine production was used in the chocolate spread (CS) instead of various amounts of sugar and milk originated powders (MOP; skimmed milk and demineralized whey powder 1:1, w/w). The formulations of CS samples were determined using mixture design method. The sugar, MOP and DGP concentrations changed between 35 and 50, 0.066–8.000 and 0.23–15 g/100 g, respectively. According to the results, the consistency coefficient (K) and flow behavior index values of CS samples changed between 8.10 and 28.50 Pa.sn and 0.52–0.71, respectively. In addition, firmness and spreadability parameters were determined between 0.80-1.42 N and 2.15–4.24 N mm, respectively. Total phenolic content in CS samples ranged from 3415 to 13,754 mg GAE/kg and their digestibility ranged between 25% and 84%. Also, the digestibility of resveratrol was determined between 47.6% and 95.7% at different DGP concentrations. All of the established models successfully described the relation with R2 values higher than 0.800. Textural and rheological parameters as well as sensory characteristics of the samples indicated that DGP may be used as a healthy and low-cost ingredient in CS formulation to partially substitute sugar and MOP. © 2020 Elsevier Ltd
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    Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus
    (Walter De Gruyter Gmbh, 2017) Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Polat, Derya Genç; Şener, Sinem; Akçiçek, Alican; Sağdıç, Osman
    In the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates were investigated. To produce sugar-free dark chocolates prepared with the addition of maltitol, Lactobacillus paracasei/L. acidophilus and inulin with DP higher than 23 and lower than 10 were used as probiotic and pre-biotic agents, respectively. After 90 day of storage, more than 6 log cfu/25 g probiotics were observed in the chocolates produced by supplementing of 9 log cfu/25 g probiotics. Considering the probiotic level for both conventional and sugar-free dark chocolate, the highest probiotic level was observed in the samples prepared from L. acidophilus and inulin with DP < 10. In addition, inulin with DP < 10 was found as more suitable in terms of rheological characteristics of the samples. Other quality parameters ( texture, colour, melting profile and water activity) changed in narrow range which was allowable when compared with the control samples. Consequently, sugar-free chocolate containing L. paracasei and L. acidophilus could be produced which might satisfy the expectations of the consumers and appropriate to industrial production similar to conventional chocolate. The findings of the present study highlighted the importance of the selection of the most suitable prebiotic/probiotic combination for maximizing probiotic level in the chocolate products.
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    Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
    (Springer India, 2018) Konar, Nevzat; Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Polat, Derya Genç; Palabıyık, İbrahim; Sağdıç, Osman
    In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased to 168.1 and 13.8mg/25g chocolate, respectively. The main quality properties (melting, rheological, textural colour, a(w) and sensory) of the milk chocolate samples were also determined. Viscosity and yield stress values of molten milk chocolates ranged between 7685-15,600mPas and 79.1-237.5Pa, respectively. The results indicated that rheological parameters were influenced by the addition of various forms of EPA/DHA sources in different levels (P<0.05). Also, EPA/DHA source component addition did not significantly affect the T-onset and T-end of the samples. According to the sensory analysis results, chocolate with microencapsulated form of EHA/DHA source had the highest overall acceptance among the enriched chocolate samples. Usage potential of milk chocolate as a delivery agent of EPA and/or DHA was confirmed.