Sinbiyotik Şekersiz Bitter Çikolata Üretiminde Alternatif Pre- Kristalizasyon Tekniği Olarak βV Tohum Kristali Kullanımı: Kalite Parametrelerine Etkisi
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 V ve/veya VI kristal tohumların çikolataya ilave edilmesi sonucu gerçekleştirilebilir. Bu çalışmada, prebiyotik lif olarak 9.00 g/100 g düzeyinde inulin (DP
Usage of βV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics
Pre-crystallization process in chocolate production requires high investment cost and it is employedwith multistage thermal processes. Improper tempering process results in fat bloom main quality defect of thechocolate products. Seeding is an alternative tempering process and it is performed by addition of βV and/or βVIseeds, extracted by chocolate or cocoa butter, to chocolate or chocolate products. In the present study, synbioticdark chocolate was produced by inulin (DP
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