Chocolate Quality and Conching

Basit Öğe Kaydı
dc.contributor.authorToker, O.S.
dc.contributor.authorPalabiyik, I.
dc.date.accessioned2019-11-28T19:33:18Z
dc.date.available2019-11-28T19:33:18Z
dc.date.issued2019en_US
dc.departmentMühendislik Fakültesien_US
dc.description.abstractBackground: 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.en_US
dc.identifier.scopus2-s2.0-85073640406
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://hdl.handle.net/20.500.12604/2038
dc.identifier.wosWOS:000484869500037
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKonar, Nevzat
dc.language.isoenen_US
dc.publisherTrends in Food Science and Technologyen_US
dc.relation.ispartofTrends in Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Başka Kurum Yazarıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzKG_20241224
dc.titleChocolate Quality and Conchingen_US
dc.typeArticleen_US

Dosyalar

Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

2) Makale
Scopus İndeksli Yayınlar Koleksiyonu
WOS İndeksli Yayınlar Koleksiyonu