Chocolate flow behavior: Composition and process effects

Basit Öğe Kaydı
dc.authorid0000-0001-7046-4255
dc.authorscopusid53878618900
dc.authorscopusid55360952800
dc.authorscopusid54411196400
dc.authorscopusid54881807500
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2022-05-11T14:45:02Z
dc.date.available2022-05-11T14:45:02Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractChocolate 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.
dc.identifier.doi10.1080/10408398.2021.1993782
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.pmid34694187
dc.identifier.scopus2-s2.0-85118127256
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1080/10408398.2021.1993782
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9887
dc.identifier.wosWOS:000710851200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofCritical Reviews in Food Science and Nutrition
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate
dc.subjectflow behavior
dc.subjectsensory perception
dc.subjectoptimize
dc.subjectParticle-Size Distribution
dc.subjectRheological Properties
dc.subjectMilk Chocolate
dc.subjectDark Chocolate
dc.subjectYield-Stress
dc.subjectBulk Sweeteners
dc.subjectSucrose
dc.subjectSugar
dc.subjectImpact
dc.subjectQuality
dc.titleChocolate flow behavior: Composition and process effects
dc.typeReview Article

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
9887.pdf
Boyut:
882.1 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu