Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate

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dc.authorid0000-0002-8547-7304
dc.authorscopusid57210450340
dc.authorscopusid57215610041
dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.authorscopusid54881807500
dc.authorwosidAtik, Didem Sözeri/AAF-5056-2019
dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorBölük, Esra
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2022-05-11T14:45:01Z
dc.date.available2022-05-11T14:45:01Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractEmulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the effects of lecithin (0.25-0.500 g/100 g) and PGPR (0.00-0.25 g/100 g) usage on the rheological properties, texture (hardness, fracturability), formation of beta(v) polimorph and colour values of milk chocolate were studied by using Mixture Design technique. The ratio of lecithin:PGPR did not significantly affect color of milk chocolate, but yield stress and viscosity of samples were found to be statistically significantly affected (p < 0.05). Formation of beta(v) polimorph was found to induced by increasing lecithin content while decreasing PGPR. Fracturability and hardness increased with PGPR addition. The results of the present study indicated that lecithin:PGPR ratio in milk chocolate was important for crystallization behavior as well as processability of the inter-mediate products and the quality of the end-products.
dc.identifier.doi10.1016/j.lwt.2020.109548
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85085659406
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.109548
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9879
dc.identifier.volume129
dc.identifier.wosWOS:000540878500040
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAtik, Didem Sözeri
dc.institutionauthorBölük, Esra
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate
dc.subjectEmulsifier
dc.subjectMixture design
dc.subjectCrystallization
dc.subjectRheology
dc.subjectFat Bloom
dc.subjectRheological Properties
dc.subjectMelting Properties
dc.subjectParticle-Size
dc.subjectTemperature
dc.subjectBehavior
dc.subjectCrystallization
dc.subjectSweeteners
dc.titleInvestigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate
dc.typeArticle

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