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; Derya Genç Polat

doi:10.17776/csj.370613

EN TR

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

Abstract

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_VIseeds, 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.

Keywords

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

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Ömer Said Toker ^*
Yildiz Technical University, Chemical and Metallurgical Enginnering Facult, Food Engineering Department
0000-0002-7304-2071
Türkiye

Derya Genç Polat
0000-0002-8952-0496
Türkiye

Publication Date

March 22, 2019

Submission Date

December 25, 2017

Acceptance Date

December 25, 2018

Published in Issue

Year 2019 Volume: 40 Number: 1

DOI

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

IZ

https://izlik.org/JA36XL73UC

Cite

RIS / Bibtex

APA

Toker, Ö. S., & 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. https://doi.org/10.17776/csj.370613