51
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Toker OS, Konar N, Pirouzian HR, Oba S, Polat DG, Palabiyik İ, Poyrazoglu ES, Sagdic O. Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.087] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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52
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Tan J, Kerr WL. Determination of chocolate melting properties by capacitance based thermal analysis (CTA). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9677-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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53
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Konar N, Palabiyik İ, Toker OS, Genc Polat D, Sener S, Akcicek A, Sagdic O. Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0045] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates were investigated. To produce sugar-free dark chocolates prepared with the addition of maltitol,Lactobacillus paracasei/L. acidophilusand inulin with DP higher than 23 and lower than 10 were used as probiotic and prebiotic agents, respectively. After 90 day of storage, more than 6 log cfu/25 g probiotics were observed in the chocolates produced by supplementing of 9 log cfu/25 g probiotics. Considering the probiotic level for both conventional and sugar-free dark chocolate, the highest probiotic level was observed in the samples prepared fromL. acidophilusand inulin with DP<10. In addition, inulin with DP<10 was found as more suitable in terms of rheological characteristics of the samples. Other quality parameters (texture, colour, melting profile and water activity) changed in narrow range which was allowable when compared with the control samples. Consequently, sugar-free chocolate containingL. paracaseiandL. acidophiluscould be produced which might satisfy the expectations of the consumers and appropriate to industrial production similar to conventional chocolate. The findings of the present study highlighted the importance of the selection of the most suitable prebiotic/probiotic combination for maximizing probiotic level in the chocolate products.
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Biswas N, Cheow YL, Tan CP, Siow LF. Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.039] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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55
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West R, Rousseau D. The role of nonfat ingredients on confectionery fat crystallization. Crit Rev Food Sci Nutr 2017; 58:1917-1936. [DOI: 10.1080/10408398.2017.1286293] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ryan West
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada
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Toker OS, Genc Polat D, Gulfidan OG, Konar N, Palabiyik İ, Akcicek A, Poyrazoglu ES, Sagdic O. Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1344990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
| | | | | | - Nevzat Konar
- Siirt University Faculty of Architecture and Engineering Department of Food Engineering, Siirt, Turkey
| | - İbrahim Palabiyik
- Namik Kemal University, Agricultural Faculty, Food Engineering Department, Tekirdağ, Turkey
| | - Alican Akcicek
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
| | - Ender Sinan Poyrazoglu
- Siirt University Faculty of Architecture and Engineering Department of Food Engineering, Siirt, Turkey
| | - Osman Sagdic
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
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57
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Konar N, Oba S, Toker OS, Palabiyik İ, Goktas H, Artik N, Sagdic O. Rapid tempering of sucrose-free milk chocolates by β
V seeding: textural, rheological and melting properties. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2891-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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58
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Toker OS, Zorlucan FT, Konar N, Dağlıoğlu O, Sagdic O, Şener D. Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13336] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Omer Said Toker
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department; Yıldız Technical University; Davutpasa Campus 34210 Esenler Istanbul Turkey
| | | | - Nevzat Konar
- Engineering Faculty; Food Engineering Department; Siirt University; Siirt 56100 Turkey
| | - Orhan Dağlıoğlu
- Agricultural Faculty, Food Engineering Department; Namık Kemal University; Tekirdağ 59030 Turkey
| | - Osman Sagdic
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department; Yıldız Technical University; Davutpasa Campus 34210 Esenler Istanbul Turkey
| | - Dilek Şener
- Elvan Food Industrial Cooperation; İstanbul 34295 Turkey
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Rodriguez Furlán LT, Baracco Y, Lecot J, Zaritzky N, Campderrós ME. Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent. Food Chem 2016; 217:637-647. [PMID: 27664681 DOI: 10.1016/j.foodchem.2016.09.054] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Revised: 07/28/2016] [Accepted: 09/07/2016] [Indexed: 11/30/2022]
Abstract
The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucralose and Stevia was studied. Samples were stored at 7, 15 and 30°C during 100days and the influence of inulin on rheological properties, sensorial attributes, shelf-life, physical properties such as melting, crystallization and blooming were analyzed. The shelf-life of the compound chocolate with the incorporation of inulin was higher than the control sample without replacement. Compound chocolate with inulin at 10%w/w showed a dense matrix structure, reducing the size and number of fat crystals formed during storage; furthermore they presented higher values of brightness and WI. This chocolate also showed less fracturability and improved thermal properties. DSC studies revealed increased values of onset and peak temperatures and enthalpy of melting of the polymorphic form V, at higher storage temperatures, achieving greater stability against degradation processes.
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Affiliation(s)
- Laura T Rodriguez Furlán
- Institute of Chemical Technology Research (INTEQUI)-CONICET, Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Ejército de los Andes 950, San Luis, Argentina.
| | - Yanina Baracco
- Institute of Chemical Technology Research (INTEQUI)-CONICET, Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Ejército de los Andes 950, San Luis, Argentina
| | - Javier Lecot
- Center of Research and Development in Food Cryotechnology, CIDCA (UNLP-CONICET, La Plata), Argentina
| | - Noemi Zaritzky
- Center of Research and Development in Food Cryotechnology, CIDCA (UNLP-CONICET, La Plata), Argentina
| | - Mercedes E Campderrós
- Institute of Chemical Technology Research (INTEQUI)-CONICET, Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Ejército de los Andes 950, San Luis, Argentina
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Cikrikci S, Yucekutlu M, Mert B, Oztop MH. Physical characterization of low-calorie chocolate formulations. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9369-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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61
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Saputro AD, Van de Walle D, Aidoo RP, Mensah MA, Delbaere C, De Clercq N, Van Durme J, Dewettinck K. Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2734-9] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Toker OS, Sagdic O, Şener D, Konar N, Zorlucan T, Dağlıoğlu O. The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-015-2629-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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63
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Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.011] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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64
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Wei Y, Lin Y, Xie R, Xu Y, Yao J, Zhang J. The flow behavior, thixotropy and dynamical viscoelasticity of fenugreek gum. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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65
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Norazatul Hanim M, Chin N, Yusof Y. Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures. J Texture Stud 2015. [DOI: 10.1111/jtxs.12167] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M.R. Norazatul Hanim
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia; Malaysia
- Faculty of Engineering, Department of Process and Food Engineering; Universiti Putra Malaysia; Malaysia
| | - N.L. Chin
- Faculty of Engineering, Department of Process and Food Engineering; Universiti Putra Malaysia; Malaysia
| | - Y.A. Yusof
- Faculty of Engineering, Department of Process and Food Engineering; Universiti Putra Malaysia; Malaysia
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Dias J, Alvarenga N, Sousa I. Effect of hydrocolloids on low-fat chocolate fillings. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1841-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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67
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Glicerina V, Balestra F, Dalla Rosa M, Romani S. Effect of manufacturing process on the microstructural and rheological properties of milk chocolate. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.06.039] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ačkar Đ, Škrabal S, Šubarić D, Babić J, Miličević B, Jozinović A. Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type, Emulsifier, and Cocoa Butter Equivalent Additions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.923440] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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70
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Glicerina V, Balestra F, Dalla Rosa M, Bergenhstål B, Tornberg E, Romani S. The influence of different processing stages on particle size, microstructure, and appearance of dark chocolate. J Food Sci 2014; 79:E1359-65. [PMID: 24894569 DOI: 10.1111/1750-3841.12508] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Accepted: 04/19/2014] [Indexed: 11/30/2022]
Abstract
UNLABELLED The effect of different process stages on microstructural and visual properties of dark chocolate was studied. Samples were obtained at each phase of the manufacture process: mixing, prerefining, refining, conching, and tempering. A laser light diffraction technique and environmental scanning electron microscopy (ESEM) were used to study the particle size distribution (PSD) and to analyze modifications in the network structure. Moreover, colorimetric analyses (L*, h°, and C*) were performed on all samples. Each stage influenced in stronger way the microstructural characteristic of products and above all the PSD. Sauter diameter (D [3.2]) decreased from 5.44 μm of mixed chocolate sample to 3.83 μm, of the refined one. ESEM analysis also revealed wide variations in the network structure of samples during the process, with an increase of the aggregation and contact point between particles from mixing to refining stage. Samples obtained from the conching and tempering were characterized by small PS, and a less dense aggregate structure. From color results, samples with the finest particles, having larger specific surface area and the smallest diameter, appeared lighter and more saturated than those with coarse particles. PRACTICAL APPLICATION Final quality of food dispersions is affected by network and particles characteristics. The deep knowledge of the influence of single processing stage on chocolate microstructural properties is useful in order to improve or modify final product characteristics. ESEM and laser diffraction are suitable techniques to study changes in chocolate microstructure.
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Affiliation(s)
- Virginia Glicerina
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Univ. of Bologna, Piazza Goidanich, 60, Cesena, Italy
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