Alternative Tempering of Sugar-Free Dark Chocolates by ?v Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.contributor.authorToker, Omer Said
dc.contributor.authorOba, Sirin
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorKonar, Nevzat
dc.contributor.authorArtik, Nevzat
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-12-24T19:30:06Z
dc.date.available2024-12-24T19:30:06Z
dc.date.issued2019
dc.departmentSiirt Üniversitesi
dc.description.abstractIn 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.
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.doi10.1515/ijfe-2018-0067
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85072562078
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1515/ijfe-2018-0067
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7397
dc.identifier.volume15
dc.identifier.wosWOS:000494948900002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWalter De Gruyter Gmbh
dc.relation.ispartofInternational Journal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectdark chocolate
dc.subjectisomalt
dc.subjectmaltitol
dc.subjectseeding
dc.subjecttempering
dc.titleAlternative Tempering of Sugar-Free Dark Chocolates by ?v Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
dc.typeArticle

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