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Journals / Cumhuriyet Science Journal / 2019 / Cilt: 40 - Sayı: 1

Usage of βV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics

Sinbiyotik Şekersiz Bitter Çikolata Üretiminde Alternatif Pre- Kristalizasyon Tekniği Olarak βV Tohum Kristali Kullanımı: Kalite Parametrelerine Etkisi

Ömer Said TOKER
Derya GENÇ POLAT
Pages
233–244
Publication Date
2022-10-12
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In the present study, synbioticdark chocolate was produced by inulin (DP

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Pre-crystallization process in chocolate production requires high investment cost and it is employedwith multistage thermal processes.
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Key Findings & Data:Improper tempering process results in fat bloom main quality defect of thechocolate products.
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Conclusion & Impact:In the present study, synbioticdark chocolate was produced by inulin (DP
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Pre-crystallization process in chocolate production requires high investment cost and it is employedwith multistage thermal processes. Improper tempering process results in fat bloom main quality defect of thechocolate products. Seeding is an alternative tempering process and it is performed by addition of βV and/or βVIseeds, extracted by chocolate or cocoa butter, to chocolate or chocolate products. In the present study, synbioticdark chocolate was produced by inulin (DP

Özet

Çikolata üretiminde pre-kristalizasyon prosesi, konvansiyonel olarak yüksek sabit yatırım maliyeti gerektiren ekipmanlar kullanılarak çok aşamalı ısıl işlemler ile yürütülmektedir. Uygun olmayan temperleme işlemi başlıca çikolata kalite kusurlarından olan yağ çiçeklenmesi ile sonuçlanmaktadır. Tohumlama adı verilen alternatif temperleme işlemi ise, çikolata ve/veya kakao yağından elde edilen V ve/veya VI kristal tohumların çikolataya ilave edilmesi sonucu gerçekleştirilebilir. Bu çalışmada, prebiyotik lif olarak 9.00 g/100 g düzeyinde inulin (DP

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Cite This Article

TOKER, Ö. S., POLAT, D. G. (2022). Usage of βV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics. Cumhuriyet Science Journal, Cilt: 40 - Sayı: 1, 233–244. https://ajindex.com/articles/477835

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