Göktaş, HamzaKonar, NevzatSağdıç, OsmanToker, Ömer Said2021-10-042021-10-042021Goktas, 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.157660145-8892https://doi.org/10.1111/jfpp.15766https://hdl.handle.net/20.500.12713/2119This 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.eninfo:eu-repo/semantics/closedAccessArticle18WOS:0007000452000012-s2.0-85115683230Q310.1111/jfpp.15766Q2