Yazar "Pirouzian, Haniyeh Rasouli" için listeleme
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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 ... -
Chocolate aroma: Factors, importance and analysis
Toker, Ömer Said; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Aktar, Tuğba; Konar, Nevzat (Elsevier Science London, 2020)Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various ... -
Chocolate flow behavior: Composition and process effects
Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Palabıyık, İbrahim; Konar, Nevzat (Taylor & Francis Inc, 2021)Chocolate 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 ... -
Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Polat, Derya Genç; Kelleci, Ebru; Pirouzian, Haniyeh Rasouli; Sağdıç, Osman (Elsevier Science Bv, 2018)This study was conducted to investigate the effect of inulin DP on viability levels (0-90 days) of the different probiotics (Lactobacillus paracasei and L acidophilus) and the main chocolate quality parameters (texture, ... -
Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
Toker, Ömer Said; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Genç Polat, Derya; Palabıyık, İbrahim; Sağdıç, Osman (Elsevier Science Bv, 2018)In the present study, white chocolate was enriched with different forms (encapsulated form, microalgae containing form) of Eicosa-Pentaenoic-Acid (EPA) and Docosa-Hexaenoic-Acid (DHA). EPA/DHA sources were added after ... -
Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
Konar, Nevzat; Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Polat, Derya Genç; Palabıyık, İbrahim; Sağdıç, Osman (Springer India, 2018)In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased ... -
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
Toker, Ömer Said; Konar, Nevzat; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Genç Polat, Derya; Sağdıç, Osman (Elsevier Sci Ltd, 2018)In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, ... -
A Novel Delivering Agent for Bioactive Compounds: Chewing Gum
Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Toker, Ömer Said (Springer Science and Business Media B.V., 2019)Functional food concept is one of the hot topics in the food industry. In recent years, people want to consume food products having health beneficial effect as well as nutritive characteristics. Regarding functional food ... -
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 ... -
Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
Acan, Betül Gizem; Toker, Ömer Said; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Bursa, Kübra; Kılıçlı, Mahmut; Konar, Nevzat (Elsevier, 2021)The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of ... -
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Palabıyık, İbrahim; Oba, Şirin; Toker, Ömer Said (Elsevier Sci Ltd, 2020)Pre-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 ... -
Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread
Genç Polat, Derya; Durmaz, Yaşar; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Toker, Ömer Said; Palabıyık, İbrahim; Taşan, Murat (Springer, 2022)In this study, dried or encapsulated Nannochloropsis oculata microalgal biomass was used in spread samples (0.00-0.75 g (100 g)(-1) spread) as natural pigment source. Physicochemical properties, color stability, and ...