2013 Cilt 27 Sayı 2

Permanent URI for this collectionhttps://hdl.handle.net/11452/2174

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    The effects of lecithin and polyglycerol polyricinoleate (PGPR) on quality of milk, bitter and white chocolates
    (Uludağ Üniversitesi, 2013-12-13) Peker, Burak Barkın; Suna, Senem; Tamer, Canan Ece; Çopur, Ömer Utku; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
    In this research, the effects of different concentrations of lecithin and polyglycerol polyricinoleate (PGPR) combinations in terms of physical, chemical and sensory quality parameters of the milk, bitter and white chocolate samples were studied. With this aim, different concentrations of lecithin (0.1%, 0.25%, 0.5%) and PGPR (0.02%, 0.05%, 0.1%) were added as combination into chocolate samples. It was determined that 0.5% lecithin + 0.1% PGPR was the most appropriate combination for affecting the viscosity and yield point. However, different lecithin and PGPR combinations did not have statistically significant effect on particle size, chemical and sensory properties of the samples.