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    Alternative Tempering of Sugar-Free Dark Chocolates by ?v Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
    (Walter De Gruyter Gmbh, 2019) Toker, Omer Said; Oba, Sirin; Palabiyik, Ibrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Artik, Nevzat; Sagdic, Osman
    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 size distribution, textural, rheological and melting properties of the end products was studied, and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark 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 %, m /m). Conventional tempering process was performed by using temper machine (47-27-32 degrees C). Brightness, chroma, whiteness index and tetramethyl pyrazine content (as marker compounds of dark chocolate volatile compound) were not influenced by seeding technique compared to conventional tempering method. The water activity of the dark chocolate samples was substantially affected by beta(V) seed level according to used bulk sweetener. However, all the values were determined below 0.4 which is critical limit for chocolate. Regarding overall acceptability, sugar-free dark chocolates tempered by beta(V), seeds had very close scores compared with conventional one, implying that sugar-free chocolates can be produced by beta(V), crystals with desired quality characteristics similar to conventional samples. Results of this study showed that it is possible to produce sucrose-free dark chocolates by using beta(V) seeds with desired quality similar to chocolate produced by using conventional tempering.
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    Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
    (Springer India, 2018) Konar, Nevzat; Toker, Omer Said; Pirouzian, Haniyeh Rasouli; Oba, Sirin; Polat, Derya Genc; Palabiyik, Ibrahim; Poyrazoglu, Ender Sinan
    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 to 168.1 and 13.8mg/25g chocolate, respectively. The main quality properties (melting, rheological, textural colour, a(w) and sensory) of the milk chocolate samples were also determined. Viscosity and yield stress values of molten milk chocolates ranged between 7685-15,600mPas and 79.1-237.5Pa, respectively. The results indicated that rheological parameters were influenced by the addition of various forms of EPA/DHA sources in different levels (P<0.05). Also, EPA/DHA source component addition did not significantly affect the T-onset and T-end of the samples. According to the sensory analysis results, chocolate with microencapsulated form of EHA/DHA source had the highest overall acceptance among the enriched chocolate samples. Usage potential of milk chocolate as a delivery agent of EPA and/or DHA was confirmed.
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    Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics
    (Elsevier Science London, 2016) Konar, Nevzat; Toker, Omer Said; Oba, Sirin; Sagdic, Osman
    Background: Chocolate is consumed by people of all ages in all segments of society throughout the world. The popularity of this food is mainly associated with its potential to arouse sensory pleasure and positive emotions. Increasing awareness of the link between healthy eating and well-being is reflected in the current views of the general consumers. Consumers perceive functional foods as a member of the specific food category to which they belong. Also, in developed economies, a key trend at the moment is confectionery products that deliver functional benefits for health and well-being, such as functional chocolate. Scope and approach: In this review, studies related with production of prebiotic, probiotic and synbiotic chocolates as a functional food were investigated and positive and negative aspects of these functional products when compared with standard one were stated, which could shape the following related studies in food area and the production of prebiotic, probiotic and synbiotic chocolates in the food industry. Key findings and conclusions: When the studies related with this topic were investigated it could be concluded that the studies associated with chocolate which could play a role in transportation of probiotics and prebiotics might be supported by studies in which bioavailability and bioaccessibility characteristics of them in vivo and in vitro media will be determined. Moreover, in order to improve bioavailability and bioaccessibility properties product quality optimization studies might be required in the future. (C) 2016 Elsevier Ltd. All rights reserved.
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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.