Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties

Autor:	Bilge Özhan, Nevzat Artık, Nevzat Konar, Ender Sinan Poyrazoglu
Rok vydání:	2013
Předmět:	Polydextrose General Chemical Engineering Prebiotic medicine.medical_treatment General Chemistry Industrial and Manufacturing Engineering Ingredient chemistry.chemical_compound Milk Chocolate chemistry Rheology Functional food Food products medicine Food science Particle size Food Science
Zdroj:	CyTA - Journal of Food. 12:150-159
ISSN:	1947-6345 1947-6337
DOI:	10.1080/19476337.2013.807437
Popis:	Polydextrose, a functional food ingredient, is potentially a prebiotic substance. The rise in diet-related illness has led consumers to take a greater interest in the ingredients of food products. In the present study, in an effort to obtain a prebiotic milk chocolate, the effects of various levels of polydextrose (0, 60, 90 and 120 g/kg) and the use of varying conching times (CT) (3.50, 4.0 and 4.50 h) and refining conditions (20.0, 25.0 and 28.0 µm mean particle size, D[4,3]) in the sample preparation process were examined and analysed with respect to the physical and rheological properties of milk chocolate samples. The use and amount of polydextrose and CT and particle size had statistically significant effects with different magnitudes and directions on the physical and rheological properties of the samples. The samples containing polydextrose significantly differed from the control samples, especially with respect to their rheological properties (p
Databáze:	OpenAIRE
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