Alternative Tempering of Sugar-Free Dark Chocolates By βv Seeding: Sensorial, Micro-structural, and Some Physical Properties and Volatile Profile

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dc.contributor.authorToker, O.S.
dc.contributor.authorOba, S.
dc.contributor.authorPalabiyik, I.
dc.contributor.authorRasouli Pirouzian, H.
dc.contributor.authorArtik, N.
dc.contributor.authorSagdic, O.
dc.date.accessioned2019-11-28T19:36:38Z
dc.date.available2019-11-28T19:36:38Z
dc.date.issued2019en_US
dc.departmentMühendislik Fakültesien_US
dc.description.abstractIn 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.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12604/2040
dc.institutionauthorKonar, Nevzat
dc.language.isoenen_US
dc.publisherInternational Journal of Food Engineeringen_US
dc.relation.ispartofInternational Journal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Başka Kurum Yazarıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz#KayıtKontrol#
dc.titleAlternative Tempering of Sugar-Free Dark Chocolates By βv Seeding: Sensorial, Micro-structural, and Some Physical Properties and Volatile Profileen_US
dc.typeArticleen_US

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