Pre-crystallization process in chocolate: Mechanism, importance and novel aspects

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dc.authorid0000-0002-4620-7483
dc.authorid0000-0001-7046-4255
dc.authorid0000-0001-8850-1819
dc.authorid0000-0002-7383-3949
dc.authorscopusid55360952800
dc.authorscopusid54881807500
dc.authorscopusid54411196400
dc.authorscopusid57111743700
dc.authorscopusid53878618900
dc.authorwosidoba-ilter, sirin/AAQ-5704-2020
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorOba, Şirin
dc.contributor.authorToker, Ömer Said
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.abstractPre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of beta(v) polymorph of the right size. The pre-crystallization process has a great impact on the quality and production cost of final product. Development of chocolate technology requires the use of the most appropriate techniques and ingredients without negatively affecting the quality characteristics. Applications of novel technologies within the confectionery industry have allowed production of chocolate in sufficient quantities to meet the public needs. In order to provide and investigate the potential and usage of novel technologies, the present review focused on different pre-crystallization methods and factors affecting the processing conditions. Seeding and ultrasound-assisted pre-crystallization can be used as alternatives to conventional tempering process. However, in both methods, optimization of experimental conditions is required.
dc.identifier.doi10.1016/j.foodchem.2020.126718
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid32251925
dc.identifier.scopus2-s2.0-85082675744
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2020.126718
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9880
dc.identifier.volume321
dc.identifier.wosWOS:000526394400042
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate
dc.subjectPre-crystallization
dc.subjectTempering
dc.subjectSeeding
dc.subjectHigh-Intensity Ultrasound
dc.subjectCocoa Butter
dc.subjectCrystallization Behavior
dc.subjectDark Chocolate
dc.subjectIn-Situ
dc.subjectPolymorphic Transformation
dc.subjectSorbitan Monostearate
dc.subjectFunctional-Properties
dc.subjectPhysical-Properties
dc.subjectFreezing Processes
dc.titlePre-crystallization process in chocolate: Mechanism, importance and novel aspects
dc.typeReview Article

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