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    A Novel Delivering Agent for Bioactive Compounds: Chewing Gum
    (Springer Science and Business Media B.V., 2019) Palabiyik, Ibrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Toker, Omer Said
    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 development, foods have also advantages and disadvantages in terms of delivering bioactive compounds due to formulation (interaction of the bioactive compound with other ingredients, calorie value provided) and production process (mechanical and thermal processes applied during production). When considering the factors restricting usage of the food products as a delivery system, chewing gum is one of the most up-and-coming products in many aspects: (i) simplicity of the formulation prevents the activity of bioactive compound by interaction, (ii) level of mechanical and thermal stresses applied during production, (iii) enabling the release of targeted molecule in a controlled and sustained manner, (iv) different consumption behavior abolishing calorie intake concern since it is only chewed without swallowing, and (v) holding time in mouth. Usage of encapsulated bioactive compounds can improve the release behavior of the functional ingredient. Mastication process and the formed matrix/structure of the chewing gum also influence the release of the bioactive compounds. The researches about improving functionality of chewing gum have indicated that chewing gum can be used as a delivery system for transportation of the desired bioactive compound to body/targeted site. However, during functional chewing gum development, formulation, production process, mastication process, and type/form of bioactive compounds should be considered to achieve the product with required functional properties. © 2019, Springer Nature Switzerland AG.
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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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    Chocolate aroma: Factors, importance and analysis
    (Elsevier Science London, 2020) Toker, Omer Said; Palabiyik, Ibrahim; Pirouzian, Haniyeh Rasouli; Aktar, Tugba; Konar, Nevzat
    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 factors including genotype and the agro-ecological niche (environment conditions, farming practices), post-harvest conditions and complex biochemical and chemical reactions during this period (fermentation, drying) and manufacturing stages. Scope and approach: In this study, relationship between chemical compounds and cocoa flavors, control and management of post-harvest practices and manufacturing processing in order to obtain chocolate with differentiated characteristics and also evaluation methods especially sensory aspects of the chocolate are highlighted. For this purpose, instrumental experiments including headspace aroma extraction, simultaneous distillation extraction and sensory testing such as discrimination experiments, descriptive tests and hedonic experiments were discussed. Key findings and conclusions: A comprehensive link between the components of cocoa flavor, sensory characteristics, human acceptability, and also the processes involved in flavor formation and formulation used, will assist the administration of a traceability system, a challenging case for quality assurance groups.
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    Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
    (Elsevier Science Bv, 2018) Konar, Nevzat; Palabiyik, Ibrahim; Toker, Omer Said; Polat, Derya Genc; Kelleci, Ebru; Pirouzian, Haniyeh Rasouli; Akcicek, Alican
    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, water activity, thermal properties, rheological properties, color) in sugared and sugar-free white chocolates. For this purpose, 9.00 log cfu/25 g probiotic microorganisms were inoculated into the chocolate samples after conching process. At the end of the 90 day period, probiotic viability was determined above 6.61 log cfu/25 g and L. acidophilus showed higher levels of viability in all samples. Sucrose including samples had higher hardness value ranging between 4343 and 5145 g. L. paracasei and inulin with higher DP including maltitol chocolate showed the highest melting temperature as 35 degrees C. Inulin DP and the presence of probiotic had significant effects on chocolate quality parameters other than rheological properties, however, these effects were found to be tolerable.
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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.