Rheological and melting properties of sucrose-free dark chocolate

Basit Öğe Kaydı
dc.authoridGOKTAS, HAMZA/0000-0001-9802-9378
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridOba, Sirin/0000-0002-4620-7483
dc.contributor.authorOba, Sirin
dc.contributor.authorToker, Omer Said
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorKonar, Nevzat
dc.contributor.authorGoktas, Hamza
dc.contributor.authorCukur, Yusuf
dc.contributor.authorArtik, Nevzat
dc.date.accessioned2024-12-24T19:28:17Z
dc.date.available2024-12-24T19:28:17Z
dc.date.issued2017
dc.departmentSiirt Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [TOVAG-115O028]
dc.description.sponsorshipThis work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TOVAG-115O028.
dc.identifier.doi10.1080/10942912.2017.1362652
dc.identifier.endpage2106
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.scopus2-s2.0-85039553227
dc.identifier.scopusqualityQ2
dc.identifier.startpage2096
dc.identifier.urihttps://doi.org/10.1080/10942912.2017.1362652
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7002
dc.identifier.volume20
dc.identifier.wosWOS:000423507700075
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectDark chocolate
dc.subjectMaltitol
dc.subjectIsomalt
dc.subjectPrecrystallisation
dc.subjectTexture
dc.titleRheological and melting properties of sucrose-free dark chocolate
dc.typeArticle

Dosyalar

Koleksiyon

WOS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu