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

Yıl 2019, Cilt: 40 Sayı: 1, 233 - 244, 22.03.2019

Ömer Said Toker Derya Genç Polat

https://doi.org/10.17776/csj.370613

Öz

Pre-crystallization process in chocolate
production requires high investment cost and it is employed with multistage
thermal processes. Improper tempering process results in fat bloom main quality
defect of the chocolate products. Seeding is an alternative tempering process
and it is performed by addition of b_V and/or b_VI seeds, extracted by chocolate or cocoa butter,
to chocolate or chocolate products.  In
the present study, synbiotic dark chocolate was produced by inulin (DP<10)
used as a prebiotic fiber at concentarion of 9.00 g / 100 g and probiotic L. acidophilus. Effect of different b_V concentrations
(0.50-1.50 g/100 g) on the quality parameters and viability of probiotics was
observed. Probotic enrichment (9.0 log cfu/25 g) was performed after conching
process. During production process, 0.50-1.50 log cfu/25 g vitality loss was
observed and application of seeding technique caused to decrease in probiotic
level (P<0.05). The other quality
parameters, namely, water activity, water content, colour properties (L*, C*,
h°, WI), hardness, rheological
parameters (yield stress and plastic viscosity) and sensory properties were not
negatively affected by seeding technique. Higher vitality level can be obtained
by optimization of seeding process such as shear rate.

Anahtar Kelimeler

Functional, Prebiotic, Probiotic, Tempering

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

Öz

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 b_V ve/veya b_VI kristal tohumların çikolataya ilave edilmesi
sonucu gerçekleştirilebilir. Bu çalışmada, prebiyotik lif olarak 9.00 g/100 g
düzeyinde inulin (DP<10) ve probiyotik aktiviteye sahip L. acidophilus içeren bitter çikolatalarda farklı düzeylerde
(0,50-1.50 g/100 g) tohum kristal (b_V) kullanımının başlıca kalite parametreleri ve
probiyotik canlılıktaki proses stabilitesi üzerine etkisi incelenmiştir.
Konçlama prosesi sonrası 9.00 log CFU/25 g düzeyinde probiyotik ilavesi
gerçekleştirilmiştir. Probiyotik canlılık düzeyinde proses kaynaklı yaklaşık
0.50 – 1.50 log cfu/25 g aralığında kayıp olduğu, prekristalizasyon tekniği
olarak tohumlama tekniği uygulamasının, kullanılan tohum kristal miktarından
bağımsız olarak probiyotik canlılık düzeyi üzerinde olumsuz etkisi
belirlenmiştir (P<0.05). Ancak
çalışma kapsamında yeralan başlıca çikolata kalite parametrelerinden su
aktivitesi, nem, renk (L*, C*, h°, WI),
tekstür (sertlik), reolojik özellikler (akma basıncı (yield stress) ve plastik
viskozite) ve duyusal profil için tohumlama tekniği uygulamasının avantaj
unsuru olabileceği belirtilmiştir. Probiyotik ve/veya sinbiyotik bitter
çikolata geliştirilmesinde tohum kristal ilavesi aşamasında karıştırma süresi
optimizasyonu ile daha yüksek probiyotik canlılık düzeyine ulaşılması mümkün
olabilir.

Anahtar Kelimeler

Fonksiyonel, Prebiyotik, Probiyotik, Temperleme

Kaynakça

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