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

Year 2018, Volume 43, Issue 3, 422 - 431, 04.04.2018

Ömer Said TOKER Haniyeh Rasouli Pirouzian Nevzat Konar Derya Genç Polat

https://doi.org/10.15237/gida.GD18020

Cited By: 3

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

References

• Periche, A., Heredia, A., Escriche, I., Andrés, A., Castelló, M.L. (2015). Potential use of isomaltulose to produce healthier marshmallows. LWT - Food Sci. Technol. 62: 605-612.
• Crittenden, R. (2009). Incorporating probiotics into foods. In Y. K. Lee & S. Salminen (Eds.), Handbook of probiotics and prebiotics (pp. 58–75). Hoboken, NJ: JohnWiley & Sons, Inc.
• Portmann, M.O., Birch, G.G. (1995). Sweet taste and solution properties of α,α-trehalose. J. Sci. Food Agr. 69: 275-281.
• Rousseau, D., Sonwai, S. (2008). Influence of the dispersed particulate in chocolate on cocoa butter microstructure and fat crystal growth during storage. Food Biophys. 3: 273-278.
• Afoakwa, E., Paterson, A., Fowler, M., Vieira, J. (2008). Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. J. Food Eng. 87(2): 181-190.
• Saarela, M., Mogensen, G., Fonden, R., Matto, J., Mattila- Sandholm, T. (2000). Probiotic bacteria: Safety, functional and technological properties. J. Biotech. 84: 197-215.
• Schenk, H., Peschar, R. (2004). Understanding the structure of chocolate. Radiation Phys. Chem. 71: 829-835.
• Shadwell, N., Villalobos, F., Kern, M., Hong, M.Y. (2013). Blooming reduces the antioxidant capacity of dark chocolate in rats without lowering its capacity to improve lipid profiles. Nutrition Res. 33: 414-421.
• Sokmen, A., Gunes, G. (2006). Influence of some bulk sweeteners on rheological properties of chocolate. LWT-Food Sci. Technol. 39: 1053-1058.
• Zeng Y, Braun P, Windhab EJ (2002) Tempering—continuous precrystallization of chocolate with seed cocoa butter crystal suspension. Manuf Confect 82(4):71–80.
• Konar, N. (2013). Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin. Europ. Food Res. Technol. 23:135-143.
• Żyżelewicz, D., Nebesny, E., Motyl, I., Libudzisz, Z. (2010). Effect of Milk Chocolate Supplementation with Lyophilised Lactobacillus Cells on its Attributes. Czech J. Food Sci. 28(5): 392-406.
• Afaokwa, E.O. (2010). Chocolate science and technology. Oxford, UK: Wiley- Blackwell.
• Doleyres, Y., Lacroix, C. (2005). Technologies with free and immobilised cells for probiotic bifidobacteria production and protection. Int. Dairy J. 15(10): 973–988.
• Aidoo, R.P., DeClerq, N., Afoakwa, E.O., Dewettinck, K. (2013). Industrial manufacture of sugar free chocolates—applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends Food Sci. Technol. 32: 84-96.
• Beckett, S.T. 1999. Industrial chocolate manufacture and use (3rd ed.)Blackwell Science, Oxford pp. 153–181, 201–230, 405–428, 460-465.
• Beckett, S.T. (2000). The Science of Chocolate, London, Royal Society of Chemistry Paperbacks.
• Beckett, S.T. (2008). The science of chocolate (2nd Ed.) London, Cambridge, UK: Royal Society of Chemistry Campbell LB, Keeney PG (1968). Temper level effects on fat bloom formation on dark chocolate coatings. Food Technology 22: 1150.
• Beckett, S.T. (2009). Industrial Chocolate Manufacture and Use. Wiley-Blacwell Publication, 732 s, United Kingdom.
• Campbell, L.B., Keeney, P.G. (1968). Temper level effects on fat bloom formation on dark chocolate coatings. Food Technol. 22: 1150.
• Fernandes, V. A., Müller, A. J., Sandoval, A. J. (2013). Thermal, structural and rheological characteristics of dark chocolate with different compositons. J. Food Eng. 116(1): 1226-1231.
• Afoakwa, E.O., Paterson, A., Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate-a review. Trends Food Sci. Technol. 18(6): 290-298.
• Glicerina, V., Balestra, F., Rosa, M.D., Romani, S. (2013). Rheological, textural and calorimetric modifications of dark chocolate during process. J. Food Eng. 119(1): 173-179.
• Glicerina, V., Balestra, F., Rosa, M.D., Romani, S. (2016). Microstructural and rheological characteristics of dark, milk and white chocolate: a comparative study. J. Food Eng. 169: 165-171.
• Gunstone, F.D., Harwood, J.L., Padley, F.B. (1986). The Lipid Handbook, Chapman and Hall, London.
• Hachiya, I., Koyano, T., Sato, K. (1988). Changes in viscosity during crystallization processes of cocoa butter and chocolate. J. Jpn. Oil Chem. Soc. TI: 613-617.
• Hartel, R.W. 2001. Crystallization in Food, Gaithersburg, USA, Aspen Publishers Inc.
• Kinta, Y., Hartel, R.W. (2010). Bloom formation on poorly-tempered chocolate and effects of seed addition. J. Am. Oil Chem. Soc. 87:19-27.
• Koyano, T. Hachiya, I. Sato, K. (1990). Fat polymorphism and crystal seeding effects on fat bloom stability of dark chocolate. Food structure 9: 231-240.
• Lalicic-Petronijevic, J., Popov-Raljic, J., Obradovic, D., Radulovic, Z., Paunovic, D., Petrusic, M., Pezo, L. (2015). Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 190 days. J. Func. Foods 15: 541-550.
• Lechter, A. (2009). Tempering Chocolate - A Review. The Manufacturing Confectioner 53-58.
• Lindecrantz, A. (2014). Investigation of seedpowder technology for pre-crystallization processing for dark chocolate- Effect on fat crystal structure and storage stability. Master of Science Thesis in the Master Degree Program Biotechnology.
• Lonchampt, P., and Hartel, R. W. (2006). Surface bloom on improperly tempered chocolate. Europ. J. Lipid Sci. Technol. 108(2): 159-168.
• Nag, A., Das, S. (2013). Improving ambient temperature stability of probiotics with stress adaptation and fluidized bed drying. J. Func. Foods 5: 170-177.
• Nebesny, E., Zyz elewicz, D., Motyl, I., Libudzisz, Z. 2007. Dark chocolates supplemented with Lactobacillus strains. Eur. Food Res. Technol. 225.