The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples

Basit Öğe Kaydı
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridToker, Omer Said/0000-0002-7304-2071
dc.authoridSAGDIC, OSMAN/0000-0002-2063-1462
dc.contributor.authorToker, Omer Said
dc.contributor.authorSagdic, Osman
dc.contributor.authorSener, Dilek
dc.contributor.authorKonar, Nevzat
dc.contributor.authorZorlucan, Tugce
dc.contributor.authorDaglioglu, Orhan
dc.date.accessioned2024-12-24T19:24:24Z
dc.date.available2024-12-24T19:24:24Z
dc.date.issued2016
dc.departmentSiirt Üniversitesi
dc.description.abstractCompound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim of this study was to determine the effects of particle size on some physical (color properties, particle size distribution, rheology, microstructure and melting properties) and chemical properties (phenolic content, volatile composition and also FT-IR spectra of fats) of compound chocolate and cocolin samples. Refining level did not significantly affect color and melting properties, total phenolic content, thermal properties and FT-IR spectra of the fats extracted from the samples. D (90) values of compound chocolates and cocolins changed between 58.3-18.6 and 60.5-18.2 A mu m, respectively. Surface area of the samples also increased with refining process. Obtained rheological data were fitted to the Casson model with R (2) values ranged between 0.9863 and 0.999, and the corresponding parameters of the model, namely yield stress (tau (0)) and plastic viscosity (eta (pl)), significantly increased with decreasing particle size of the samples. Temperature sweep test was also performed, and temperature dependency of apparent viscosity of the samples changed with respect to refining process applied. Volatile composition of the samples was also determined by HS-SPME-GC/MS, and it concluded that both desired such as pyrazines and undesired such as acetic acid compounds for chocolate changed inversely proportional to particle size. According to the findings of the present study, it can be concluded that refining process and particle size are very substantial factors affecting the quality characteristics of the compound chocolate and cocolin samples.
dc.identifier.doi10.1007/s00217-015-2629-1
dc.identifier.endpage1266
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue8
dc.identifier.scopus2-s2.0-84953378959
dc.identifier.scopusqualityQ1
dc.identifier.startpage1253
dc.identifier.urihttps://doi.org/10.1007/s00217-015-2629-1
dc.identifier.urihttps://hdl.handle.net/20.500.12604/5970
dc.identifier.volume242
dc.identifier.wosWOS:000379184000007
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectCompound chocolate
dc.subjectCocolin
dc.subjectPhenolic
dc.subjectRheology
dc.subjectMicrostructure
dc.subjectMelting
dc.subjectParticle size
dc.subjectVolatile compounds
dc.titleThe influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples
dc.typeArticle

Dosyalar

Koleksiyon

WOS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu