Physical characterization of chocolates prepared with various soybean and milk powders physical character soybean milk chocolate

Date

2023-02-01

Author

Tasoyan, Izlem Cansu
YOLAÇANER, ELİF
Öztop, Halil Mecit

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

262
views

0
downloads

The physical characterization of chocolate products is vital in manufacturing, and the chocolate's processing time and composition directly influence physical properties, such as rheology and melting. The objective of this study was to investigate the effects of processing time and the ingredient types on the physical properties of milk chocolates containing soy milk powder and soy protein isolate. Characteristics of skimmed milk chocolate (SMC) and whole milk chocolate (WMC) were compared to soy milk chocolate and soy protein chocolate (SPC). Rheological data of chocolate products were fitted to Casson, Herschel-Bulkley, and Bingham models. The highest viscosity was observed for SPC samples, whereas yield stress was the highest for SMC samples after 2 hr of processing. The increase in milk and soy fats in the formulation softened the texture and decreased the whiteness index significantly (p < .05). PSD results show that SPC had the highest D90 (40.1 mu m) and the lowest specific surface area (893 m(2)/kg) after 6 hr of processing. SPC samples had the narrowest particle size distribution observed by the span values. X-ray diffraction analysis showed that all the samples had the desired Form V, crystal form. The differential scanning calorimetry thermogram was used to determine phase transitions and melting behaviors. At the end of processing, melting enthalpies (delta H-melt) were significantly lower (p < .05) in milk chocolates.

Subject Keywords

chocolate, functional food, physical properties, rheology, soy milk, PARTICLE-SIZE DISTRIBUTION, X-RAY-DIFFRACTION, COCOA BUTTER, RHEOLOGICAL PROPERTIES, FAT BLOOM, MELTING PROPERTIES, THERMAL-ANALYSIS, DARK CHOCOLATE, COLOR, POLYMORPHISM

URI

https://hdl.handle.net/11511/102642

Journal

JOURNAL OF TEXTURE STUDIES

DOI

https://doi.org/10.1111/jtxs.12744

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Physical characterization of low-calorie chocolate formulations Cikrikci, SEVİL; YUCEKUTLU, Mutlu; Mert, Behiç; Öztop, Halil Mecit (2017-03-01) Development of a high-quality low-calorie chocolate needs the use of the most appropriate ingredients that could substitute sugar without negatively affecting several product properties. In this study, sucrose-reduced chocolates sweetened with sucralose and stevia by using bulking agents were investigated in relation to their rheological, textural and sensory attributes. Dark, milk and white chocolates with different amounts of sweeteners were formulated. The Casson model best fitted to the rheological data...
MATHEMATICAL-MODELING OF TRANSIENT HEAT AND MASS-TRANSPORT IN A BAKING BISCUIT OZILGEN, M; HEIL, JR (Wiley, 1994-06-01) Drying behavior of a single baking biscuit was modeled using unsteady state, anisotropic, two dimensional, simultaneous heat and mass balances. Solutions of these equations agreed well with the experimentally determined temperature and the moisture data. Modeling revealed that in the outer sections of the baking biscuit conduction and diffusion were the dominant heat and mass transfer mechanisms, respectively. In the central section of the biscuit the gas cells cracked with the increased vapor pressure and ...
Formulation and characterization of starch and soy protein containing low calorie soft candy İlhan, Esmanur; Öztop, Halil Mecit; Department of Food Engineering (2019) Type of sugar and gelling agents used in confectionery formulations have vital importance since they directly influence physicochemical properties during storage. In this study, effect of a non-caloric rare sugar, D-allulose (formerly called D-psicose) on the starch based confectionery gels were investigated in the presence and absence of soy protein isolate using different experimental techniques for 28 days. For characterization of the formulized gel systems, common techniques were used (optical microscop...
Polycrystalline plasticity modeling of anisotropic grain structures and statistical size effect in metallic alloys Orhun, Bulut; Yalçınkaya, Tuncay; Department of Aerospace Engineering (2022-6-14) In this thesis, two important microstructural phenomena affecting the plastic behavior of metallic materials are addressed through a local crystal plasticity modeling framework. Initially the influence of anisotropic grain structure developing during various forming procedures and additive manufacturing processes is studied following a multiscale modeling strategy, where Representative Volume Elements (RVEs) are analyzed under axial loading conditions. Macroscopic response of different degrees of anisotropi...
On the quasi-incompressible finite element analysis of anisotropic hyperelastic materials Gueltekin, Osman; Dal, Hüsnü; Holzapfel, Gerhard A. (Springer Science and Business Media LLC, 2019-03-01) Quasi-incompressible behavior is a desired feature in several constitutive models within the finite elasticity of solids, such as rubber-like materials and some fiber-reinforced soft biological tissues. The Q1P0 finite element formulation, derived from the three-field Hu-Washizu variational principle, has hitherto been exploited along with the augmented Lagrangian method to enforce incompressibility. This formulation typically uses the unimodular deformation gradient. However, contributions by Sansour (Eur ...

Citation Formats

I. C. Tasoyan, E. YOLAÇANER, and H. M. Öztop, “Physical characterization of chocolates prepared with various soybean and milk powders physical character soybean milk chocolate,” JOURNAL OF TEXTURE STUDIES, pp. 0–0, 2023, Accessed: 00, 2023. [Online]. Available: https://hdl.handle.net/11511/102642.