A rheometer-based method to determine the crystal types of cocoa butter in white chocolate

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dc.authorscopusid57474983300
dc.authorscopusid57209364483
dc.authorscopusid54411196400
dc.authorscopusid6602299684
dc.contributor.authorYücel, Emel
dc.contributor.authorTırpancı Sivri, Göksel
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorTaşan, Murat
dc.date.accessioned2022-05-11T14:07:10Z
dc.date.available2022-05-11T14:07:10Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractUnderstanding of cocoa butter crystallization mechanism throughout chocolate production is an important part to achieve the desired quality of chocolate. The alterations in the polymorphic composition of cocoa butter have a significant effect on the crystal stability and the tendency of the crystal to transition into other forms. In this study, rheological analysis by temperature scanning test used to evaluate characteristic gelling and melting properties, was applied to white chocolate samples which were melted at different temperatures (37 °C, 50 °C) and solidified at different storage conditions (25 °C, 4 °C, ? 18 °C) as well as to solid white chocolate samples (control) which have not been melted at all. The goal was to determine the chocolate melting temperature by identifying the starting point (onset) of the descent of the prob gap as a result of the deterioration of solid phase of chocolate samples in the rheometer. The crystals contained in the solid white chocolate were not determined using any rheological method so far. However, in this study, the crystal types composing the main body of the three white chocolate samples were determined by rheometer. Consequently, the effect of melting and resolidifying of white chocolate on the possible cocoa butter crystal types throughout the storing process has been observed. Further evaluation has been made on the fatty acid profile of chocolate to detect whether the variations in crystal types is originating from fatty acid composition or not. It was found that palmitic acid, stearic acid and oleic acid are the dominating acids in white chocolate and there is no statistically significant difference between fatty acid compositions (p > 0.05). © 2022, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.
dc.identifier.doi10.1007/s00217-022-03991-3
dc.identifier.issn1438-2377
dc.identifier.scopus2-s2.0-85125640019
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s00217-022-03991-3
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4991
dc.identifier.wosWOS:000764521400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorTaşan, Murat
dc.language.isoen
dc.publisherSpringer Science and Business Media Deutschland GmbH
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCocoa butter
dc.subjectCrystal forms
dc.subjectPolymorphic form
dc.subjectRheometer-based method
dc.subjectWhite chocolate
dc.subjectCocoa
dc.subjectCrystals
dc.subjectDeterioration
dc.subjectMelting
dc.subjectRheometers
dc.subjectCocoa butter
dc.subjectCrystal forms
dc.subjectCrystal stability
dc.subjectCrystal types
dc.subjectCrystallization mechanisms
dc.subjectFatty acid composition
dc.subjectPolymorphic composition
dc.subjectPolymorphic forms
dc.subjectRheometer-based method
dc.subjectWhite chocolate
dc.subjectPalmitic acid
dc.titleA rheometer-based method to determine the crystal types of cocoa butter in white chocolate
dc.typeArticle

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