Chocolate quality and conching

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dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.authorscopusid54881807500
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2022-05-11T14:44:59Z
dc.date.available2022-05-11T14:44:59Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractBackground: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour and the type of conching process. However, it is a costly processing step due to long duration of high temperature application. Scope and approach: In order to increase the level of chocolate quality and microbiological safety, the raw materials used as well as the process methods and parameters are of importance. In particular, the knowledge of how conching process affects the main quality parameters of chocolate can lead to better quality product in a more cost-effective way. Therefore, the objective of this study is to provide a general overview on the relation between the type of conching processes and chocolate main quality parameters (safety, aroma, color, texture and flow behavior), and also on the innovative conching applications. Key findings and conclusions. With the conching process, significant changes occur in physical, physicochemical and sensory properties of chocolate. Therefore, in addition to tempering and refining steps, conching process should also be considered to produce high quality products at a more cost-effective way. As a result of innovative modifications to be made in the conching process, it is possible to obtain a safe product with higher consumer acceptability. However, these targets should be reached with shorter conching application time to increase production efficiency.
dc.identifier.doi10.1016/j.tifs.2019.07.047
dc.identifier.endpage453
dc.identifier.issn0924-2244
dc.identifier.issn1879-3053
dc.identifier.scopus2-s2.0-85073640406
dc.identifier.scopusqualityQ1
dc.identifier.startpage446
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2019.07.047
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9862
dc.identifier.volume91
dc.identifier.wosWOS:000484869500037
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Science London
dc.relation.ispartofTrends in Food Science & Technology
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate
dc.subjectConching
dc.subjectQuality
dc.subjectHigh-Intensity Ultrasound
dc.subjectDark Chocolate
dc.subjectRheological Properties
dc.subjectCrystallization Behavior
dc.subjectAntioxidant Properties
dc.subjectFunctional-Properties
dc.subjectFermentation Method
dc.subjectMilk Chocolate
dc.subjectCocoa
dc.subjectVolatiles
dc.titleChocolate quality and conching
dc.typeReview Article

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