βv SEEDING AS AN ALTERNATIVE PRE-CRYSTALLIZATION TECHNIQUE IN SYNBIOTIC MILK CHOCOLATE PRODUCTION

Year 2018, , 422 - 431, 04.04.2018

Ömer Said Toker , Haniyeh Rasouli Pirouzian Nevzat Konar , Derya Genç Polat

https://doi.org/10.15237/gida.GD18020

Cited By: 5

Abstract

In the present study, synbiotic
milk chocolate including Lactobacillus
acidophilus and inulin was prepared using β_v seeds as an
alternative to conventional tempering method. For this aim, different
concentrations of β_v seeds (0.5-1.5%) were used in the chocolate
production. The effect of β_v seed concentration on water activity,
moisture content, hardness value, color and rheological properties of the
chocolate was examined and compared with those of the sample produced by
conventional tempering method. Water activity and moisture content values of
the samples were found to be very close to each other. Hardness value was
significantly affected by β_v seed concentration. Yield stress and
plastic viscosity values decreased with increasing seed concentration. All of
the quality parameters highlighted that β_v seed can be used as a
pre-crystallization technique without negatively affecting quality
characteristics, providing economic gain and fast production when compared with
classical one.

Keywords

Chocolate, inulin, prebiotic, probiotic, tempering, seeding, synbiotic

βv TOHUMLAMA TEKNİĞİNİN ALTERNATİF PRE-KRİSTALİZASYON YÖNTEMİ OLARAK SİNBİYOTİK SÜTLÜ ÇİKOLATA ÜRETİMİNDE KULLANIMI

Abstract

Bu çalışmada, inulin ve Lactobacillus acidophilus içeren
sinbiyotik sütlü çikolata, konvensiyonel temperlemeye alternative olarak β_v
tohumlama tekniği kullanılarak üretilmiştir. Bu amaçla, çikolata
üretiminde β_v tohumları farklı oranlarda (0.5-1.50%) kullanılmıştır.
β_v tohum konsantrasyonunun çikolata örneklerinin su aktivitesine,
nem miktarına, sertlik değerine, renk ve reolojik özelliklerine etkisi
araştırılmış ve konvansiyonel temperleme ile üretilen örneğin kalite
özellikleri ile karşılaştırılmıştır. Çikolata örneklerinin su aktivitesi ve nem
içerikleri birbirlerine oldukça yakın bulunmuştur. Sertlik değeri, β_v tohum
konsantrasyonundan istatistiksel olarak önemli şekilde etkilenmiştir. Eriyik
çikolata örneklerine ait akma sınırı ve plastic viskozite değeri, tohum
konsatrasyonu arttıkça azalmıştır. Örneklerin kalite parametreleri, β_v tohumlamanın
alternatif pre-kristalizasyon tekniği olarak ürünlerin kalite özelliklerine
zarar vermeden kullanılabileceğini göstermiştir. Bu şekilde çikolata üretiminde
ekonomik kar ve hızlı üretim sağlanmış olacaktır.      

Keywords

Çikolata, inulin, prebiyotik, probiyotik, temperleme, tohumlama, sinbiyotik

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