Ömer Said TOKER, Haniyeh Rasouli Pirouzian, Nevzat Konar, Derya Genç Polat

βv TOHUMLAMA TEKNİĞİNİN ALTERNATİF PRE-KRİSTALİZASYON YÖNTEMİ OLARAK SİNBİYOTİK SÜTLÜ ÇİKOLATA ÜRETİMİNDE KULLANIMI

Bu çalışmada, inulin ve Lactobacillus acidophilus içeren sinbiyotik sütlü çikolata, konvensiyonel temperlemeye alternative olarak βv tohumlama tekniği kullanılarak üretilmiştir. Bu amaçla, çikolata üretiminde βv tohumları farklı oranlarda (0.5-1.50%) kullanılmıştır. βv 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, βv tohum konsantrasyonundan istatistiksel olarak önemli şekilde etkilenmiştir. Eriyik çikolata örneklerine ait akma sınırı ve plastic viskozite değeri, tohum konsatrasyonu arttıkça azalmıştır. Örneklerin kalite parametreleri, βv tohumlamanın alternatif pre-kristalizasyon tekniği olarak ürünlerin kalite özelliklerine zarar vermeden kullanılabileceğini göstermiştir. Bu şekilde çikolata üretiminde ekonomik kar ve hızlı üretim sağlanmış olacaktır.

Anahtar Kelimeler:

Çikolata, inulin, prebiyotik, probiyotik, temperleme, tohumlama, sinbiyotik

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

In the present study, synbiotic milk chocolate including Lactobacillus acidophilus and inulin was prepared using βv seeds as an alternative to conventional tempering method. For this aim, different concentrations of βv seeds (0.5-1.5%) were used in the chocolate production. The effect of βv 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 βv seed concentration. Yield stress and plastic viscosity values decreased with increasing seed concentration. All of the quality parameters highlighted that βv 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,

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