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    Rapid tempering of sucrose-free milk chocolates by ?V seeding: textural, rheological and melting properties
    (Springer, 2017) Konar, Nevzat; Oba, Sirin; Toker, Omer Said; Palabiyik, Ibrahim; Goktas, Hamza; Artik, Nevzat; Sagdic, Osman
    In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper machine (47-27-32 degrees C). For this aim, conched milk chocolates were melted and crystallized with beta(V) seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 g/100 g chocolate). The influence of beta(V) seed concentrations on the textural, rheological and melting properties of the end products was investigated, and the results were compared with those of conventional sucrose-free milk chocolates. Hardness value of isomalt including samples decreased at beta(V) seeds concentrations of 0.7, 0.8, 0.9 g/100 g chocolate. For the maltitol containing samples it increased significantly at 0.9 g/100 g chocolate compared to traditional chocolate. However, generally, hardness value of the samples varies in a narrow range by seeding technique. Milk chocolate samples containing maltitol were found to have higher hardness values than isomalt containing chocolate samples (p < 0.05). Melting characteristics of the samples were not affected by beta(V) seed concentrations. According to casson model, seeding at 1 g/100 g chocolate for maltitol samples and 0.9 g/100 g chocolate for isomalt samples significantly increased yield stress compared to control samples. However, by seeding technique yield stress only varied between 2.48 and 5.91 Pa. Therefore, the findings of this study showed that it is possible to produce sucrose-free chocolates by tempering with beta(V) seeds with desired quality similar to sucrose-free milk chocolate produced by using conventional tempering.
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    Rheological and melting properties of sucrose-free dark chocolate
    (Taylor & Francis Inc, 2017) Oba, Sirin; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat; Goktas, Hamza; Cukur, Yusuf; Artik, Nevzat
    In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size distribution (PSD), textural, rheological and melting properties of the final products were examined and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallised with (V) seeds which were added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0%, m/m). According to the results PSD, hardness, rheological and melting properties were not influenced by seeding technique compared to conventional tempering method. On the other hand, inverse relation was observed between largest particle size and specific surface area of the samples. Hardness values of isomalt and maltitol including samples were found to change between 15.33-18.79N. Casson model best described the flow behaviour of the sugar-free chocolates. As a result, seeding technique can be used as an alternative method in sugar-free dark chocolate production in terms of quality and physical properties.
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    The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Baycar, Abdullah; Konar, Nevzat; Goktas, Hamza; Sagdic, Osman; Polat, Derya Genc
    This study determines the possibility of using spread (SC) and compound chocolate (CC) as delivering agents of betalains, bioactive compounds and coloring agents. Therefore, the effects of various beetroot powder concentrations (0.0-1.00 g/100 g) on SC and CC's quality parameters and the associated visual properties over a 12-week period under accelerated shelf-life conditions were investigated. The hardness and plastic viscosity values of CC significantly increased as the amount of beetroot powder increased (P<0.05), the particle size while melting behavior, water activity, moisture content and sensory properties did not significantly change (P<0.05). The D90 and textural properties (firmness, stickiness, adhesion, work of shear) of the SC samples were significantly affected with the addition of beetroot powder (P<0.05), but no significant differences were observed in moisture content, water activity and some sensory properties (P>0.05). The use of beetroot powder for both groups caused a significant decrease in the samples' color values, and the redness associated with the pigment source also significantly increased (p<0.05). The findings revealed that high concentrations of beetroot powder did not significantly impact CC's color stability to the same extent that it impacted the SC's color stability. This study was made as a preliminary study to produce functional foods.
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    Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability
    (Springer, 2023) Goktas, Hamza; Baycar, Abdullah; Konar, Nevzat; Yaman, Mustafa; Sagdic, Osman
    White compound chocolate (CC) and chocolate spread (CS) do not contain cocoa solids and thus they have deficiency of antioxidant activity. So, paprika extract (PE) was used to develop the visual and functional features of compound chocolate (CC) and chocolate spread (CS). Color stability of both chocolate samples was investigated for 12 weeks under accelerated shelf-life conditions and using PE significantly increased + a*, C*, and h degrees values of chocolate samples (P < 0.05). Also, at the end of shelf life, Delta E values were determined as > 2.83 and > 3.74 for CC and CS samples, respectively. Using PE in the production of CC and CS samples significantly increased antioxidant activity for pre-and post in vitro digestion, except for post digestion of S025 samples (P < 0.05). General acceptability of the CS samples decreased with increasing of PE ratios, for CC samples it was increased except for C100. The results showed that PE can be used in the production of functional chocolate with high antioxidant activity and as a natural coloring agent.
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    Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract
    (Wiley, 2021) Baycar, Abdullah; Konar, Nevzat; Poyrazoglu, Ender Sinan; Goktas, Hamza; Sagdic, Osman
    This study examined the effect of black carrot extract (BCE), an important anthocyanin source, in the composition of different cocoa products (white spread and compound chocolate) with a factorial design. Water activity, moisture content, color, textural, sensory, melting, and flow behavior properties of the samples were determined. Total phenolic compounds and antioxidant capacity of samples were determined before and after in vitro digestion. Moisture content, particle size, hardness, a*, h degrees, yield stress, plastic viscosity values increased in compound chocolate samples significantly (p < .05). Particle size, a*, and h degrees values increased in spread samples, but no significant effect on sensory properties was determined. BCE in compound chocolate caused a decrease in the sensory parameters. The bioaccessibility values for total phenolic compounds and antioxidant activity in both groups were determined as 125.5%-244.4% and 118.6%-255.8%, respectively. These values show BCE may be an important phenolic delivering agent without any intolerable quality character change. Novelty impact statement Black carrot extract (BCE) powder was used as a coloring agent and anthocyanin source. This study is the first study using BCE powder in the spread (SC) and compound chocolate (CC). In vitro bioaccessibility of total phenolic compounds was increased. BCE powder has the potential to improve the visual and functional properties of SC and CC.