Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics

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dc.contributor.authorDemirci, Sultan
dc.contributor.authorElmaci, Ceren
dc.contributor.authorAtalar, Ilyas
dc.contributor.authorToker, Omer Said
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2025-04-06T12:23:54Z
dc.date.available2025-04-06T12:23:54Z
dc.date.issued2025
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn this study, alkalized cocoa powders were obtained by optimization study with the Mixture Design, which included the use of the main alkali salts (NaOH, KOH and K2CO3). The effects of the alkali salt(s) used on the antioxidant activity (DPPH and ABTS methods), total phenolic compounds, particle size distribution, physicochemical (pH, moisture content, water activity, total ash amount, color) and volatile component profiles of samples were investigated. Significant models with high R-2 values (0.8297-0.9983) were determined for all main alkalization indicators (a*/b*, pH, and TrMP/TMP), color characteristics, Sauter mean (D3:2), bulk and tapped density (p < 0.05). It has been determined that classification based only on pH and color properties in alkalization may cause disadvantages in terms of polyphenol content and aroma profile, which are among the main motivation factors for consumption of cocoa-based products. In addition, the effects of alkalis on stability and technological properties should also be taken into consideration for this process.
dc.identifier.doi10.1007/s11483-024-09896-w
dc.identifier.issn1557-1858
dc.identifier.issn1557-1866
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85208227619
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s11483-024-09896-w
dc.identifier.urihttps://hdl.handle.net/20.500.11776/17253
dc.identifier.volume20
dc.identifier.wosWOS:001345712000002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood Biophysics
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250406
dc.subjectAlkalization
dc.subjectCocoa
dc.subjectPowder
dc.subjectChocolate
dc.titleDetermination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics
dc.typeArticle

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