TOZ KAKAOLU İÇECEKLERİN PREBİYOTİK KOMBİNASYONUN FİZİKSEL ÖZELLİKLERİ YÖNÜNDEN OPTİMİZASYONU

Year 2023, , 1054 - 1065, 28.09.2023

Sirin Oba İlter , Osman Yılmaz

https://doi.org/10.21923/jesd.1094259

Abstract

Tüketiciler, prebiyotik bileşen içeren sağlıklı içecekleri giderek daha fazla talep etmektedir. İçecek üretiminde son ürünün kalitesi tercih edilen bileşenlere ve bu bileşenlerin kullanım oranına bağlıdır. Bu sebeple bu çalışmanın amacı toz kakaolu içeceğin kıvam artırıcı bileşenlerin prebiyotiklerle ikamesi ile ürün kalitesinde oluşturduğu fiziksel etkiler araştırılmıştır. Bu amaçla, bağımsız değişken prebiyotik bileşenler (inülin, polidekstroz, maltodekstrin) ve bunların kombinasyonlarının ürüne etkisi belirlenmiştir. Bu çalışma, prebiyotik toz kakao içecek formülasyonunu inülin, polidekstroz ve maltodekstrin ile optimize etmek için basit karışım tasarım yöntemini uygulamıştır. Tek yönlü merkezi bileşik tasarım, brix, çözünürlük su tutma kapasitesi, kütle yoğunluğu, carr indeksi, Hausner oranları ve ıslanma süresi gibi içeceklerin fiziksel özellikleri tahmin edilmiştir. İçecek formülasyonlarının kütle yoğunluğu verilerinin tahmini için hausner oranları (HO), carr indeks (CI) değerleri belirlenmiş ve sırasıyla 1,3±0,00-1,39±0,03 ile 22,25±1,16-28,18±1,92 aralığında tespit edilmiştir. Bu çalışmanın sonucunda genel arzu edilebilirlik maksimum su tutma kapasitesi ve suda çözünürlük değerlerine baz alınarak belirlenmiştir ve buna göre optimum prebiyotik oranları inülin, polidekstroz ve maltodekstrin için sırasıyla 6,762 ve 12,351 gr ve 3,875 gr olarak belirlenmiştir. Arzu edilebilirlik 0.87'e eşittir. Elde edilen sonuçlar, inülin, polidektroz ve maltodekstirn kombinasyonu kullanılarak prebiyotik toz kakaolu içecek üretiminin mümkün olduğunu göstermektedir.

Keywords

Prebiyotik, İnülin, Polidekstroz, Maltodekstrin, Kakao

Supporting Institution

Amasya Üniversitesi

Project Number

FMB-BAP 19-0425

Thanks

Bu çalışma Amasya Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından FMB-BAP 19-0425 nolu proje kapsamında desteklenmiştir.

OPTIMIZATION OF COCOA POWDER BEVERAGES IN TERMS OF PHYSICAL PROPERTIES OF PREBIOTIC COMBINATION

Abstract

Consumers are increasingly demanding healthy drinks containing prebiotic ingredients. The quality of the end product in beverage production depends on the preferred ingredients and the rate of use of these ingredients. Accordingly, this study aimed to investigate the physical effects of powdered cocoa beverages on product quality by substituting thickening components with prebiotics. For this purpose, the effects of independent variable prebiotic components (inulin, polydextrose, maltodextrin) and their combinations on the product were determined. This study applied the simple mix design method to optimize the prebiotic powdered cocoa beverage formulation with inulin, polydextrose, and maltodextrin. The one-way central composite design was to estimate the physical properties of beverages such as brix, solubility water holding capacity, bulk density, carr index, Hausner ratios, and wetting time. For the estimation of the bulk density data of beverage formulations, the hausner ratios (HO), and the carr index (CI) values were determined and were found to be in the range of 1.3±0.00-1.39±0.03 and 22.25±1.16-28.18±1.92, respectively. As a result of this study, the general desirability was determined based on the maximum water holding capacity and water solubility values. Therefore, the optimum prebiotic ratios were determined as 6,762 and 12,351 g and 3.875 g for inulin, polydextrose, and maltodextrin, respectively. Desirability is equal to 0.87. The results show that it is possible to produce prebiotic powdered cocoa beverage using the combination of inulin, polydextrose and maltodextrin.

Keywords

Prebiotic, İnulin, Polydextrose, Maltodextrin, Cocoa.

Project Number

FMB-BAP 19-0425

References

• Bitaraf, S., Abbasi, S., & Hamidi, Z., 2013. Production of low-energy prebiotic dark chocolate using inulin, polydextrose, and maltodextrin. Iranian Journal of Nutrition Sciences & Food Technology, 8(1), 49-62.
• Bordiga, M., Locatelli, M., Travaglia, F., Coïsson, J. D., Mazza, G., & Arlorio, M., 2015. Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate. International journal of food science & technology, 50(3), 840-848.
• Cidell, J. L.,& Alberts, H. C., 2006. Constructing quality: The multinational histories of chocolate. Geoforum, 37(6), 999-1007.
• Da Silva Lannes SC, Medeiros ML. 2008. Rheological properties of chocolate drink from cupuassu. Int J Food Eng 4(1):1–11
• Daini, R., Wenderoth, P., & Smith, S., 2003. Visual orientation illusions: Global mechanisms involved in hierarchical effects and frames of reference. Perception & psychophysics, 65(5), 770-778.
• Dogan, M., Toker, O. S., Aktar, T., & Goksel, M., 2013. Optimization of gum combination in prebiotic instant hot chocolate beverage model system in terms of rheological aspect: mixture design approach. Food and Bioprocess Technology, 6(3), 783-794.
• Dogan, M., Aktar, T., Toker, O. S., & Tatlisu, N. B., 2015. Combination of the simple additive (saw) approach and mixture design to determine optimum cocoa combination of the hot chocolate beverage. International Journal of Food Properties, 18(8), 1677-1692.
• Donadini, G., Fumi, M. D., & Lambri, M., 2012. The hedonic response to chocolate and beverage pairing: A preliminary study. Food Research International, 48(2), 703-711.
• Laguna, L., Fiszman, S., Puerta, P., Chaya, C., & Tárrega, A., 2020. The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers. Food quality and preference, 86, 104028.
• Marcotte, M., Hoshahili, A. R. T., & Ramaswamy, H. S., 2001. Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34(8), 695-703.
• Mazo Rivas, J. C., Dietze, M., Zahn, S., Schneider, Y., & Rohm, H., 2018. Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates. European Food Research and Technology, 244(8), 1407-1414.
• Mellor, D. D., Amund, D., Georgousopoulou, E., & Naumovski, N., 2018. Sugar and cocoa: sweet synergy or bitter antagonisms. Formulating cocoa and chocolate products for health: a narrative review. International Journal of Food Science & Technology, 53(1), 33-42.
• Ostrowska-Ligęza, E.,& Lenart, A., 2015. Influence of water activity on the compressibility and mechanical properties of cocoa products. LWT-Food Science and Technology, 60(2), 1054-1060.
• Pimentel, T. C., de Assis, B. B. T., dos Santos Rocha, C., Marcolino, V. A., Rosset, M., & Magnani, M., 2022. Prebiotics in non-dairy products: Technological and physiological functionality, challenges, and perspectives. Food Bioscience, 101585.
• Reimer, R. A., Soto-Vaca, A., Nicolucci, A. C., Mayengbam, S., Park, H., Madsen, K. L., ... & Vaughan, E. E., 2020. Effect of chicory inulin-type fructan–containing snack bars on the human gut microbiota in low dietary fiber consumers in a randomized crossover trial. The American Journal of Clinical Nutrition, 111(6), 1286-1296.
• Rosa, M. C., Carmo, M. R., Balthazar, C. F., Guimarães, J. T., Esmerino, E. A., Freitas, M. Q., ... & Cruz, A. G., 2021. Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties. International Dairy Journal, 117, 105009.
• Sarfarazi, M.,& Mohebbi, M., 2020. An investigation into the crystalline structure, and the rheological, thermal, textural and sensory properties of sugar-free milk chocolate: effect of inulin and maltodextrin. Journal of Food Measurement and Characterization, 14(3), 1568-1581.
• Veena, N., Nath, S., & Arora, S., 2016. Polydextrose as a functional ingredient and its food applications: a review. Indian Journal of Dairy Science, 69(3), 239-251.
• Wang, Q. Z., Zhang, M., Teng, W. M., Fu, C. D., Wang, C., Liu, Z. Y., ... & Liu, X. F., 2014. Effects of microalgal diets on juvenile growth and survival of the ark shell, Scapharca broughtonii. Ying Yong Sheng tai xue bao= The Journal of Applied Ecology, 25(8), 2405-2410.