Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products

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dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.contributor.authorErtural, Goksen Isik
dc.contributor.authorGunes, Recep
dc.contributor.authorToker, Omer Said
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorKonar, Nevzat
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-10-29T17:58:44Z
dc.date.available2024-10-29T17:58:44Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn this study, the rheological properties of dark chocolate used for enrobing in wafer production were modified with the use of lecithin and polyglycerol polyricinoleate (PGPR), and its effects on the final product were investigated. Lecithin was added to the dark chocolate from 0.1 to 0.8 g per 100 g in increments of 0.1 g, then, 0.10, 0.15, and 0.20 g per 100 g PGPR were combined separately with 0.40 g per 100 g lecithin containing sample. There were significant differences in the enrobing ratios, colour, texture, and sensory parameters of the wafer samples (P < 0.05) enrobed with dark chocolate, in which lecithin and PGPR were used together, due to the changes in the flow behaviour of the chocolate. The wafers enrobed with emulsifier-free dark chocolate had the highest enrobing ratio (72.3%), while it was 45% in the sample enrobed with dark chocolate containing 0.40 g per 100 g lecithin + 0.20 g per 100 g PGPR. In parallel with the decrease in the enrobing ratio, changes occurred in the textural hardness and fracturability values of the samples. On the other hand, as the enrobing ratio decreased, the structure of the wafer sheets became more prominent during consumption, resulting in an increase in the sensory evaluation scores.
dc.identifier.doi10.1111/ijfs.16698
dc.identifier.endpage5946
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-85170833626
dc.identifier.scopusqualityQ1
dc.identifier.startpage5938
dc.identifier.urihttps://doi.org/10.1111/ijfs.16698
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14478
dc.identifier.volume58
dc.identifier.wosWOS:001067961800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectChocolate
dc.subjectenrobing
dc.subjectfood additive
dc.subjectrheology
dc.subjectwafers
dc.titleImportance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products
dc.typeArticle

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