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Investigation effects of inulin degree of polymerization on compound chocolate quality

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dc.contributor.authorGoktas, Hamza
dc.contributor.authorKonar, Nevzat
dc.contributor.authorSagdic, Osman
dc.contributor.authorToker, Omer Said
dc.date.accessioned2026-06-27T14:37:44Z
dc.date.issued2021
dc.description.abstractThis is the first study in which the effect of degree of polymerization (DP) ( = 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 = 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
dc.description.urihttps://doi.org/10.1111/jfpp.15766
dc.identifier.doi10.1111/jfpp.15766
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.issue11
dc.identifier.urihttps://hdl.handle.net/20.500.14981/62850
dc.identifier.volume45
dc.identifier.wos000700045200001
dc.language.isoeng
dc.publisherWILEY
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.subjectMILK CHOCOLATE
dc.subjectPARTICLE-SIZE
dc.subjectRHEOLOGICAL PROPERTIES
dc.subjectMELTING PROPERTIES
dc.subjectFUNCTIONAL FOODS
dc.subjectBULKING AGENTS
dc.subjectTEXTURE
dc.subjectMICROSTRUCTURE
dc.subjectPOLYDEXTROSE
dc.subjectOPTIMIZATION
dc.subjectFood Science & Technology
dc.titleInvestigation effects of inulin degree of polymerization on compound chocolate quality
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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