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Alternative Tempering of Sugar-Free Dark Chocolates by beta(v) Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
Toker, Ömer Said; Oba, Şirin; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Artık, Nevzat; Sağdıç, Osman (Walter De Gruyter Gmbh, 2019)In this study, sugar-free dark chocolate was produced from isomalt and maltitol by beta(V) seeding technique as an alternative to conventional tempering process. The effect of beta(V) seed concentrations on the particle ... -
Optimization of Solid-Phase Microextraction Conditions of Milk Chocolate
Oba, Şirin; Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Palabıyık, İbrahim; Konar, Nevzat; Artık, Nevzat; Sağdıç, Osman (2021)In the current study, the Central Composite Design was applied to optimize HS-SPME extraction in orderto detect 2,3,5,6 tetramethyl pyrazine in isomalt contaning milk chocolate. The optimal conditions for thethree experimental ...