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Öğe 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 SaidFunctional 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.Öğe 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, OsmanIn 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.Öğe Chocolate aroma: Factors, importance and analysis(Elsevier Science London, 2020) Toker, Ömer Said; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Aktar, Tuğba; Konar, NevzatBackground: 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.Öğe Chocolate flow behavior: Composition and process effects(Taylor & Francis Inc, 2021) Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Palabıyık, İbrahim; Konar, NevzatChocolate 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.Öğe 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, OsmanThis 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.Öğe 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, OsmanIn 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.Öğe 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, OsmanIn 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.Öğe Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality(Elsevier Sci Ltd, 2018) Toker, Ömer Said; Konar, Nevzat; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Genç Polat, Derya; Sağdıç, OsmanIn this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, textural and sensory properties of chocolates were investigated. The highest EPA/DHA stability was determined in samples prepared by free-flowing powder and microencapsulated forms of omega-3 fatty acids (FA). The L* and C* values varied from 32.16-33.37 and 7.45-8.09, respectively for the all samples. Hardness values ranged between 6422 and 8367 N and the use of EPA/DHA in the triglyceride form caused softer chocolate whereas control sample was the hardest sample. Melting and rheological properties were not significantly affected by the studied EPA/DHA sources (P < 0.05). Microencapsulated EPA/DHA added chocolate was the most preferred source whereas sample with algae oil showed the lowest acceptability. According to the results, dark chocolate can be used for delivering omega-3 FA by considering their origin and physical form.Öğe Improving Functionality of Chocolate(Springer International Publishing, 2022) Konar, Nevzat; Palabiyik, Ibrahim; Toker, Ömer Said; Saputro, Arifin Dwi; Pirouzian, Haniyeh RasouliTop trends in the food industry are mainly related with improvement of functionality of the products. Food manufacturers and researchers mainly focus on this subject and it is aimed to produce the functional products with quality characteristics similar to conventional ones. In the present chapter, the ways to improve functional characteristics of the chocolate products were reviewed. Calorie reduction in chocolates with using sugar and cocoa butter alternatives and its effect on chocolate quality was mentioned. In addition, the influence of processes applied for cocoa and chocolate productions on polyphenol composition and antioxidant activity was also addressed. Studies related with dietary fiber usage as a prebiotics and their effects on chocolate quality and probiotic chocolates and bioaccessibility of probiotics were also summarized in the chapter. It can be highlighted that functional characteristics of the chocolate or derived products can be improved by enrichment and adjusting production process parameters. Chocolate is a good functional compound carrier since it is lovely consumed by people of all age throughout the world. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.Öğe Optimization of Solid-Phase Microextraction Conditions of Milk Chocolate(2021) Oba, Şirin; Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Palabıyık, İbrahim; Konar, Nevzat; Artık, Nevzat; Sağdıç, OsmanIn the current study, the Central Composite Design was applied to optimize HS-SPME extraction in orderto detect 2,3,5,6 tetramethyl pyrazine in isomalt contaning milk chocolate. The optimal conditions for thethree experimental responses influencing SPME efficiency were 10 min, 40 min and 57 °C for equilibrationtime, extraction time and extraction temperature, respectively. SPME fibers coated with 100 mpolydimethylsiloxane coating, 65 µm polydimethylsiloxane/divinylbenzene coating, 75 µmcarboxen/polydimethylsiloxane coating and 50/30 µm divinylbenzene/carboxen/polydimethylsiloxane ona StableFlex fiber were investigated. The preparation conditions of the chocolate samples were also evaluatedby measuring their effects on the coating composition of the head space. The SPME fiber coated with 50/30µm divinylbenzene/carboxen-polydimethylsiloxane provided the highest extraction efficiency, especiallywhen the samples were extracted at 60 °C for 30 min under dry conditions. Eighty-one blends were extractedand experimentally detected most of which have been formerly stated as odor-active components.Öğe Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization(Elsevier, 2021) Acan, Betül Gizem; Toker, Ömer Said; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Bursa, Kübra; Kılıçlı, Mahmut; Konar, NevzatThe purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of different mixtures of sugar, total milk originated powders (MOP), as milk powder and whey powder, and hazelnut cake (HC) on the physicochemical properties, as well as in vitro digestion of total phenolic compound before and after digestion and its bioaccessibility. Results were described by appropriate mathematical models defined by using best-fitting analysis. According to the results, the fitted models illustrated a desirable coefficient of determination (>= 81%). The optimization of the variables indicated that using 43.562% sugar, 7.186% MOP and 7.252% HC produced the optimum chocolate spread with the highest desirability (1.00) without unwanted variations in the quality properties. The HC as an industrial by-product could be used in chocolate spread to increase bioactive compounds and also to decrease product costs by decreasing the sugar, milk and whey powder of the final product.Öğe Pre-crystallization process in chocolate: Mechanism, importance and novel aspects(Elsevier Sci Ltd, 2020) Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Palabıyık, İbrahim; Oba, Şirin; Toker, Ömer SaidPre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of beta(v) polymorph of the right size. The pre-crystallization process has a great impact on the quality and production cost of final product. Development of chocolate technology requires the use of the most appropriate techniques and ingredients without negatively affecting the quality characteristics. Applications of novel technologies within the confectionery industry have allowed production of chocolate in sufficient quantities to meet the public needs. In order to provide and investigate the potential and usage of novel technologies, the present review focused on different pre-crystallization methods and factors affecting the processing conditions. Seeding and ultrasound-assisted pre-crystallization can be used as alternatives to conventional tempering process. However, in both methods, optimization of experimental conditions is required.Öğe Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread(Springer, 2022) Genç Polat, Derya; Durmaz, Yaşar; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Toker, Ömer Said; Palabıyık, İbrahim; Taşan, MuratIn this study, dried or encapsulated Nannochloropsis oculata microalgal biomass was used in spread samples (0.00-0.75 g (100 g)(-1) spread) as natural pigment source. Physicochemical properties, color stability, and rheological and sensory properties were investigated to assess the possibility of using microalgae biomass in white chocolate spread (WCS). The results showed that the chlorophyll-a amount increased while water activity, L*, a*, b*, and C* values significantly decreased upon incorporation of increased quantities of microalgae into WCS. Under accelerated shelf-life conditions for 35 days (25 degrees C/70% RH), Delta E values for all spread samples were determined as < 3.0 which is critical limit for the color stability. Additionally, the sensory evaluation showed that spreads prepared with 0.125-0.500 g (100 g)(-1) spread microalgae biomass presented acceptable sensory attributes. According to the results studies performed with trained panelists, the sensory appearance and textural parameters of white chocolates spreads did not modify by microalgae addition (P > 0.05). The encapsulation application had advantages in terms of pigment amount and color stability. As a result, the use of N. oculata biomass may be an alternative ingredient to develop colored-spread products after drying or encapsulation by using spray-dryer method.
