Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties

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dc.authorid0000-0002-7743-0872
dc.authorid0000-0002-4620-7483
dc.authorid0000-0001-9802-9378
dc.authorid0000-0002-2063-1462
dc.authorid0000-0002-7304-2071
dc.authorid0000-0001-8850-1819
dc.authorid0000-0002-7383-3949
dc.authorscopusid54881807500
dc.authorscopusid57111743700
dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.authorscopusid57194016332
dc.authorscopusid6602206277
dc.authorscopusid6701802186
dc.authorwosidyu, wilson/AAC-8459-2021
dc.authorwosidToker, Omer Said/M-3991-2019
dc.authorwosidGÖKTAŞ, Hamza/A-4558-2019
dc.authorwosidoba-ilter, sirin/AAQ-5704-2020
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorKonar, Nevzat
dc.contributor.authorOba, Şirin
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorGöktaş, Hamza
dc.contributor.authorArtik, Nevzat
dc.contributor.authorSağdıç, Osman
dc.date.accessioned2022-05-11T14:44:56Z
dc.date.available2022-05-11T14:44:56Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper machine (47-27-32 degrees C). For this aim, conched milk 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 g/100 g chocolate). The influence of beta(V) seed concentrations on the textural, rheological and melting properties of the end products was investigated, and the results were compared with those of conventional sucrose-free milk chocolates. Hardness value of isomalt including samples decreased at beta(V) seeds concentrations of 0.7, 0.8, 0.9 g/100 g chocolate. For the maltitol containing samples it increased significantly at 0.9 g/100 g chocolate compared to traditional chocolate. However, generally, hardness value of the samples varies in a narrow range by seeding technique. Milk chocolate samples containing maltitol were found to have higher hardness values than isomalt containing chocolate samples (p < 0.05). Melting characteristics of the samples were not affected by beta(V) seed concentrations. According to casson model, seeding at 1 g/100 g chocolate for maltitol samples and 0.9 g/100 g chocolate for isomalt samples significantly increased yield stress compared to control samples. However, by seeding technique yield stress only varied between 2.48 and 5.91 Pa. Therefore, the findings of this study showed that it is possible to produce sucrose-free chocolates by tempering with beta(V) seeds with desired quality similar to sucrose-free milk chocolate produced by using conventional tempering.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG-115O028]
dc.description.sponsorshipThis work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TOVAG-115O028.
dc.identifier.doi10.1007/s00217-017-2891-5
dc.identifier.endpage1860
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85018243928
dc.identifier.scopusqualityQ2
dc.identifier.startpage1849
dc.identifier.urihttps://doi.org/10.1007/s00217-017-2891-5
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9838
dc.identifier.volume243
dc.identifier.wosWOS:000410810100015
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate
dc.subjectIsomalt
dc.subjectMaltitol
dc.subjectSeeding
dc.subjectTempering
dc.subjectDark Chocolate
dc.subjectCocoa Butter
dc.subjectPrecrystallization Process
dc.subjectCrystallization
dc.subjectSugar
dc.subjectSweeteners
dc.subjectImpact
dc.titleRapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
dc.typeArticle

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