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Öğe Alternative Tempering of Sugar-Free Dark Chocolates By βv Seeding: Sensorial, Micro-structural, and Some Physical Properties and Volatile Profile(International Journal of Food Engineering, 2019) Toker, O.S.; Oba, S.; Palabiyik, I.; Rasouli Pirouzian, H.; Artik, N.; Sagdic, O.In this study, sugar-free dark chocolate was produced from isomalt and maltitol by βV seeding technique as an alternative to conventional tempering process. The effect of βV seed concentrations on the particle size dis- tribution, 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 βV 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 °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 βV seed level according to used bulk sweetener. How- ever, all the values were determined below 0.4 which is critical limit for chocolate. Regarding overall acceptabil- ity, sugar-free dark chocolates tempered by βv seeds had very close scores compared with conventional one, implying that sugar-free chocolates can be produced by βv 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 βV seeds with desired quality similar to chocolate produced by using conventional tempering.Öğe Chocolate Quality and Conching(Trends in Food Science and Technology, 2019) Toker, O.S.; Palabiyik, I.Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, me- chanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour and the type of conching process. However, it is a costly processing step due to long duration of high temperature application. Scope and approach: In order to increase the level of chocolate quality and microbiological safety, the raw materials used as well as the process methods and parameters are of importance. In particular, the knowledge of how conching process affects the main quality parameters of chocolate can lead to better quality product in a more cost-effective way. Therefore, the objective of this study is to provide a general overview on the relation between the type of conching processes and chocolate main quality parameters (safety, aroma, color, texture and flow behavior), and also on the innovative conching applications. Key findings and conclusions. With the conching process, significant changes occur in physical, physico- chemical and sensory properties of chocolate. Therefore, in addition to tempering and refining steps, conching process should also be considered to produce high quality products at a more cost-effective way. As a result of innovative modifications to be made in the conching process, it is possible to obtain a safe product with higher consumer acceptability. However, these targets should be reached with shorter conching application time to increase production efficiency.Öğe Incorporation of Defatted Apple Seeds in Chewing Gum System and Phloridzin Dissolution Kinetics(2019) Gunes, R.; Palabiyik, I.; Toker, O.S.; Kurultay, S.Apple seeds are among the major natural sources of antioxidants and can be used in various industries. In this regard, antioxidant activity, total phenolic content, and individual phenolic compounds analyzes of defatted apple seed flours were firstly done in our study. According to these analyzes, total phenolic content, DPPH and ABTS radical scavenging activity of defatted seed flours were determined between 2861 and 5141 mg GAE/kg defatted seed, 21.45–43.56 μmol, and 291.50–391.79 μmol Trolox/g defatted seed, respectively. It was observed that the content of phloridzin represented 52–67% and 75–83% of the total phenolics that measured by the Folin-Ciocalteu assay and HPLC method, respectively. In the second part, chewing gums including defatted seeds were prepared and characterized in terms of phloridzin dissolution. The novel model described dissolution kinetics of phloridzin from chewing gum better than Higuchi and Korsmeyer-Peppas models. The results de- monstrated that 5 min was enough for the dissolution of almost all phloridzin (88.43–96%) determined by centrifugation method and according to the model parameters, the chewing gum formulation can be optimized for providing controlled dissolution. In conclusion, chewing gum could be a suitable delivering material for phloridzin uptake, and apple seeds, a valuable agricultural by-product, could be evaluated in this way.Öğe Using Spray Dried Sugar Bett Molasses in Ice Cream as a Novel Bulking Agent(International Journal of Food Science and Technology, 2019) Acan, Betül Gizem; Toker, O.S.; Aktar, T.; Tamturk, F.; Palabiyik, I.In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory find- ings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties
