Chocolate quality and conching

TOKER Ö. S., Palabiyik I., Konar N.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.91, ss.446-453, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 91
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.tifs.2019.07.047
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.446-453
  • Anahtar Kelimeler: Chocolate, Conching, Quality, HIGH-INTENSITY ULTRASOUND, DARK CHOCOLATE, RHEOLOGICAL PROPERTIES, CRYSTALLIZATION BEHAVIOR, ANTIOXIDANT PROPERTIES, FUNCTIONAL-PROPERTIES, FERMENTATION METHOD, MILK CHOCOLATE, COCOA, VOLATILES
  • Ankara Üniversitesi Adresli: Hayır

Özet

Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour and the type of conching process. However, it is a costly processing step due to long duration of high temperature application.