The Effects of Lecithin and Polyglycerol Polyricinoleate (PGPR) on Quality of Milk, Bitter and White Chocolates

Yıl 2013, Cilt: 27 Sayı: 2, 55 - 70, 01.08.2013

Burak Barkın Peker Senem Suna Canan Ece Tamer Ömer Utku Çopur

Öz

Anahtar Kelimeler

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Lesitin ve Polyglycerol Polyricinoleate (PGPR)’ın Sütlü, Bitter ve Beyaz Çikolataların Kalitesi Üzerine Etkileri

Öz

Bu araştırmada, farklı konsantrasyonlardaki lesitin ve polyglycerol polyricinoleate (PGPR) kombinasyonlarının sütlü, bitter ve beyaz çikolataların fiziksel, kimyasal ve duyusal kalite parametreleri üzerindeki etkileri incelenmiştir. Bu amaçla, farklı konsantrasyonlardaki lesitin (%0.1, %0.25, %0.5) ve PGPR (%0.02, %0.05, %0.1) çikolata örneklerine kombine olarak ilave edilmiştir. Vizkozite ve akma noktası bakımından, %0.5 lesitin + %0.1 PGPR uygulamasının en uygun kombinasyon olduğu belirlenmiştir. Bununla birlikte farklı lesitin ve PGPR kombinasyonlarının örneklerin partikül büyüklüğü ile kimyasal ve duyusal özellikleri üzerinde istatistiksel olarak önemli bir etkisi yoktur.

Anahtar Kelimeler

Çikolata, Lesitin, Polyglycerol Polyricinoleate (PGPR), Viskozite, Akma Noktası, Kalite

Kaynakça

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