Lesitin ve Polyglycerol Polyricinoleate (PGPR)’ın Sütlü, Bitter ve Beyaz Çikolataların Kalitesi Üzerine Etkileri
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
The Effects of Lecithin and Polyglycerol Polyricinoleate (PGPR) on Quality of Milk, Bitter and White Chocolates
Keywords:
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- Yayın Aralığı: Yılda 2 Sayı
- Başlangıç: 1982
- Yayıncı: Bursa Uludağ Üniversitesi