The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples

European Food Research and Technology

Volumn 242, Issue 8, 2016, Pages 1253-1266

  Toker, Omer Said ^a   Sagdic, Osman ^a   Şener, Dilek ^b   Konar, Nevzat ^c   Zorlucan, Tuğçe ^b   Dağlıoğlu, Orhan ^d  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^b Elvan Food Industrial Cooperation   (Turkey)

^c SIIRT UNIVERSITY   (Turkey)

^d NAMIK KEMAL UNIVERSITY   (Turkey)

Author keywords

Cocolin; Compound chocolate; Melting; Microstructure; Particle size; Phenolic; Rheology; Volatile compounds

Indexed keywords

ELASTICITY; MELTING; MICROSTRUCTURE; PARTICLE SIZE ANALYSIS; REFINING; RHEOLOGY; VISCOSITY; VOLATILE ORGANIC COMPOUNDS; YIELD STRESS;

COCOLIN; COMPOUND CHOCOLATE; PHENOLIC; QUALITY CHARACTERISTIC; TEMPERATURE DEPENDENCIES; TOTAL PHENOLIC CONTENT; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

PARTICLE SIZE;

EID: 84953378959     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2629-1     Document Type: Article

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