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dc.contributor.authorKonar, Nevzat
dc.contributor.authorOba, Sirin
dc.contributor.authorToker, Omer Said
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorGoktas, Hamza
dc.contributor.authorArtik, Nevzat
dc.contributor.authorSagdic, Osman
dc.date.accessioned2019-09-01T13:04:33Z
dc.date.available2019-09-01T13:04:33Z
dc.date.issued2017
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.urihttps://dx.doi.org/10.1007/s00217-017-2891-5
dc.identifier.urihttps://hdl.handle.net/20.500.12450/1002
dc.descriptionWOS: 000410810100015en_US
dc.description.abstractIn the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper machine (47-27-32 degrees C). For this aim, conched milk 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 g/100 g chocolate). The influence of beta(V) seed concentrations on the textural, rheological and melting properties of the end products was investigated, and the results were compared with those of conventional sucrose-free milk chocolates. Hardness value of isomalt including samples decreased at beta(V) seeds concentrations of 0.7, 0.8, 0.9 g/100 g chocolate. For the maltitol containing samples it increased significantly at 0.9 g/100 g chocolate compared to traditional chocolate. However, generally, hardness value of the samples varies in a narrow range by seeding technique. Milk chocolate samples containing maltitol were found to have higher hardness values than isomalt containing chocolate samples (p < 0.05). Melting characteristics of the samples were not affected by beta(V) seed concentrations. According to casson model, seeding at 1 g/100 g chocolate for maltitol samples and 0.9 g/100 g chocolate for isomalt samples significantly increased yield stress compared to control samples. However, by seeding technique yield stress only varied between 2.48 and 5.91 Pa. Therefore, the findings of this study showed that it is possible to produce sucrose-free chocolates by tempering with beta(V) seeds with desired quality similar to sucrose-free milk chocolate produced by using conventional tempering.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [TOVAG-115O028]en_US
dc.description.sponsorshipThis work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TOVAG-115O028.en_US
dc.language.isoengen_US
dc.publisherSPRINGERen_US
dc.relation.isversionof10.1007/s00217-017-2891-5en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChocolateen_US
dc.subjectIsomalten_US
dc.subjectMaltitolen_US
dc.subjectSeedingen_US
dc.subjectTemperingen_US
dc.titleRapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting propertiesen_US
dc.typearticleen_US
dc.relation.journalEUROPEAN FOOD RESEARCH AND TECHNOLOGYen_US
dc.authoridToker, Omer Said -- 0000-0002-7304-2071; Konar, Nevzat -- 0000-0002-7383-3949; SAGDIC, OSMAN -- 0000-0002-2063-1462; palabiyik, ibrahim -- 0000-0001-8850-1819en_US
dc.identifier.volume243en_US
dc.identifier.issue10en_US
dc.identifier.startpage1849en_US
dc.identifier.endpage1860en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.contributor.department-temp[Konar, Nevzat] Siirt Univ, Fac Engn & Architecture, Dept Food Engn, TR-56100 Siirt, Turkey -- [Oba, Sirin] Amasya Univ, Suluova Vocat Sch, Food Proc Dept, Amasya, Turkey -- [Toker, Omer Said -- Goktas, Hamza -- Sagdic, Osman] Yildiz Tech Univ, Chem & Met Engn Fac, Dept Food Engn, Istanbul, Turkey -- [Palabiyik, Ibrahim] Namik Kemal Univ, Fac Agr, Dept Food Engn, TR-59030 Tekirdag, Turkey -- [Artik, Nevzat] Ankara Univ, Fac Engn, Dept Food Engn, Ankara, Turkeyen_US


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