Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

Konar N., Ozhan B., ARTIK N., Dalabasmaz S., Poyrazoglu E. S.

CYTA-JOURNAL OF FOOD, vol.12, no.1, pp.55-64, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 12 Issue: 1
  • Publication Date: 2014
  • Doi Number: 10.1080/19476337.2013.793214
  • Journal Name: CYTA-JOURNAL OF FOOD
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.55-64
  • Keywords: chocolate, inulin, conching, particle size distribution, prebiotic, PARTICLE-SIZE DISTRIBUTION, SENSORY PROPERTIES, IMAGE-ANALYSIS, MECHANICAL-PROPERTIES, TEXTURAL PROPERTIES, BULK SWEETENERS, FAT, APPEARANCE, QUALITY, CRYSTALLIZATION
  • Ankara University Affiliated: Yes

Abstract

In the present study, the effects of inulin as a prebiotic substance at various levels (PSL) (0, 60, 90 and 120g/kg) in milk chocolate, as well as the use of varying conching time (CT) (3.50, 4.0 and 4.50h) and refining conditions (20.0, 25.0 and 28.0 mu m as the mean particle size, D-[4,D-3]) in the sample preparation process were examined with respect to changes in the physical (colour, hardness, water activity) and rheological properties of the samples. Specific surface area (SSA) and largest particle size (D-90) values increased with increasing values of PSL; however, intended D-[4,D-3] values were reached for all PSL values. CT, PSL and PSD (particle size distribution) had no significant effect on the brightness and chroma in the inulin-containing milk chocolate; however, it has been found that hardness, water activity, yield stress and viscosity produced significant changes (P<0.01).