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

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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