Year 2019, Volume 40, Issue 1, Pages 233 - 244 2019-03-22

Sinbiyotik Şekersiz Bitter Çikolata Üretiminde Alternatif Pre-Kristalizasyon Tekniği Olarak V Tohum Kristali Kullanımı: Kalite Parametrelerine Etkisi
Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics

Ömer Said TOKER [1] , Derya GENÇ POLAT [2]

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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 bV ve/veya bVI 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 (bV) 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.

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 bV and/or bVI 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 bV 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.

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Primary Language en
Subjects Basic Sciences
Journal Section Engineering Sciences
Authors

Orcid: 0000-0002-7304-2071
Author: Ömer Said TOKER (Primary Author)
Institution: Yildiz Technical University, Chemical and Metallurgical Enginnering Facult, Food Engineering Department
Country: Turkey


Orcid: 0000-0002-8952-0496
Author: Derya GENÇ POLAT
Country: Turkey


Dates

Publication Date: March 22, 2019

Bibtex @research article { csj370613, journal = {Cumhuriyet Science Journal}, issn = {2587-2680}, eissn = {2587-246X}, address = {Cumhuriyet University}, year = {2019}, volume = {40}, pages = {233 - 244}, doi = {10.17776/csj.370613}, title = {Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics}, key = {cite}, author = {TOKER, Ömer Said and GENÇ POLAT, Derya} }
APA TOKER, Ö , GENÇ POLAT, D . (2019). Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics. Cumhuriyet Science Journal, 40 (1), 233-244. DOI: 10.17776/csj.370613
MLA TOKER, Ö , GENÇ POLAT, D . "Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics". Cumhuriyet Science Journal 40 (2019): 233-244 <http://dergipark.org.tr/csj/issue/43798/370613>
Chicago TOKER, Ö , GENÇ POLAT, D . "Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics". Cumhuriyet Science Journal 40 (2019): 233-244
RIS TY - JOUR T1 - Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics AU - Ömer Said TOKER , Derya GENÇ POLAT Y1 - 2019 PY - 2019 N1 - doi: 10.17776/csj.370613 DO - 10.17776/csj.370613 T2 - Cumhuriyet Science Journal JF - Journal JO - JOR SP - 233 EP - 244 VL - 40 IS - 1 SN - 2587-2680-2587-246X M3 - doi: 10.17776/csj.370613 UR - https://doi.org/10.17776/csj.370613 Y2 - 2018 ER -
EndNote %0 Cumhuriyet Science Journal Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics %A Ömer Said TOKER , Derya GENÇ POLAT %T Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics %D 2019 %J Cumhuriyet Science Journal %P 2587-2680-2587-246X %V 40 %N 1 %R doi: 10.17776/csj.370613 %U 10.17776/csj.370613
ISNAD TOKER, Ömer Said , GENÇ POLAT, Derya . "Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics". Cumhuriyet Science Journal 40 / 1 (March 2019): 233-244. https://doi.org/10.17776/csj.370613
AMA TOKER Ö , GENÇ POLAT D . Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics. CSJ. 2019; 40(1): 233-244.
Vancouver TOKER Ö , GENÇ POLAT D . Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics. Cumhuriyet Science Journal. 2019; 40(1): 244-233.