Investigation effects of inulin degree of polymerization on compound chocolate quality

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dc.authoridHamza Göktaş / 0000-0001-9802-9378en_US
dc.authorscopusidHamza Göktaş / 57194016332en_US
dc.authorwosidHamza Göktaş / A-4558-2019
dc.contributor.authorGöktaş, Hamza
dc.contributor.authorKonar, Nevzat
dc.contributor.authorSağdıç, Osman
dc.contributor.authorToker, Ömer Said
dc.date.accessioned2021-10-04T07:48:17Z
dc.date.available2021-10-04T07:48:17Z
dc.date.issued2021en_US
dc.departmentİstinye Üniversitesi, Meslek Yüksekokulu, Gıda Teknolojisi Bölümüen_US
dc.description.abstractThis is the first study in which the effect of degree of polymerization (DP) (?10 and ?23) of inulin (6.00, 9.00, and 12.0/100 g) on main quality parameters (color, texture, water activity, sensory properties, and melting behavior) of compound chocolate's (CC) was investigated. According to the determined L* values, using inulin (12/100 g) with high DP resulted in more glossy samples (p < .05). Except ?h value, the melt ing parameters of CC were not affected. However, the hardness of samples (391.9– 587.1 g) was determined in a wide range. The CC samples including inulin with higher DP had higher aw values (p < .05). According to the results of sensory analysis, using low DP inulin (<12/100 g) has advantages when compared with higher DP inulin containing samples. As a result, DP is an important parameter for developing choco late enriched with inulin as a fiber source, prebiotic, and/or bulking agents. Novelty Impact Statement: This is the first study in which the effects of inulin de gree of polymerization (DP) and concentrations (6.00, 9.00, and 12.0/100 g) on the main quality parameters of compound chocolate were investigated. The effect of (DP) (?10 and ?23) of inulin on the main quality parameters of compound chocolate samples as color, texture, water activity, melting behavior, and sensory properties was determined.en_US
dc.identifier.citationGoktas, H., Konar, N., Sagdic, O., & Toker, O. S. (2021). Investigation effects of inulin degree of polymerization on compound chocolate quality. Journal of Food Processing & Preservation, 1. https://doi.org/10.1111/jfpp.15766en_US
dc.identifier.doi10.1111/jfpp.15766en_US
dc.identifier.endpage8en_US
dc.identifier.issn0145-8892en_US
dc.identifier.scopus2-s2.0-85115683230en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.15766
dc.identifier.urihttps://hdl.handle.net/20.500.12713/2119
dc.identifier.wosWOS:000700045200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorGöktaş, Hamza
dc.language.isoenen_US
dc.publisherWıleyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleInvestigation effects of inulin degree of polymerization on compound chocolate qualityen_US
dc.typeArticleen_US

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