Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill

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dc.contributor.authorHomayouni Rad, A.
dc.contributor.authorRasouli Pirouzian, H.
dc.contributor.authorToker, O.S.
dc.date.accessioned2019-11-29T10:30:24Z
dc.date.available2019-11-29T10:30:24Z
dc.date.issued2019en_US
dc.departmentMühendislik Fakültesien_US
dc.description.abstractThe aim of this study was to define optimal conditions by using Simplex lattice mixture design for the for- mulation of sucrose-free chocolate produced in a ball mill. Milk chocolate mass were made using three different polyols including maltitol, xylitol and isomalt along with Stevia as high potency sweetener. The influences of polyols mixtures as sucrose substitutes on rheological properties and main physical quality parameters were investigated. According to the results, the fitted models demonstrated a high coefficient of determination (≥93%). The optimization of the variables illustrated that utilizing 11.16% w/w maltitol, 8.9% w/w xylitol and 12.93% w/w isomalt produced the optimum milk chocolate with the highest desirability (1.00) without un- wanted variations in the rheological and quality characteristics. Also the optimum formulation was produced to validate the optimum model. The sensory analysis of the optimized formulation satisfied the consumer demand.en_US
dc.identifier.scopus2-s2.0-85069801376
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://hdl.handle.net/20.500.12604/2150
dc.indekslendigikaynakScopus
dc.institutionauthorKonar, Nevzat
dc.language.isoenen_US
dc.relation.ispartofLWT – 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.titleApplication of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball millen_US
dc.typeArticleen_US

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