Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties
| العنوان: | Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties |
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| المؤلفون: | Hamza Goktas, Ibrahim Palabiyik, Nevzat Konar, Omer Said Toker, Nevzat Artık, Osman Sagdic, Sirin Oba |
| المصدر: | European Food Research and Technology. 243:1849-1860 |
| بيانات النشر: | Springer Science and Business Media LLC, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | 0301 basic medicine, 030109 nutrition & dietetics, Sucrose, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, Biochemistry, Industrial and Manufacturing Engineering, Isomalt, 03 medical and health sciences, chemistry.chemical_compound, Milk Chocolate, 0404 agricultural biotechnology, chemistry, Rheology, Maltitol, Narrow range, Seeding, Food science, Tempering, Food Science, Biotechnology |
| الوصف: | In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by β V seeding technique as an alternative to conventional tempering process which was performed by using temper machine (47–27–32 °C). For this aim, conched milk chocolates were melted and crystallized with β 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 β 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 β 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 |
| تدمد: | 1438-2385 1438-2377 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::1532c4f5eb4f9c56f90aa75107050886 https://doi.org/10.1007/s00217-017-2891-5 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........1532c4f5eb4f9c56f90aa75107050886 |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 14382385 14382377 |
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