Bursa Kubra, Kilicli Mahmut, Toker Omer Said, Palabiyik Ibrahim, Gulcu Mehmet, Yaman Mustafa, Kian-Pour Nasim, Konar Nevzat
Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey.
Department of Food Processing, Technical Sciences Vocational School, Gaziantep University, Gaziantep, Turkey.
J Food Sci Technol. 2022 May;59(5):1704-1714. doi: 10.1007/s13197-021-05180-8. Epub 2021 Jun 19.
The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect of composition on the particle size, flow behaviour (Casson yield value and plastic viscosity), as well as total phenolic and resveratrol contents before and after in vitro digestion. The various models (linear, quadratic and cubic) which were identified as significant ( < 0.05) were used in this study. As a result, DGP was found suitable to be used in CC as a bulking agent to partially substitute sucrose, milk powder and whey powder to increase functional properties and decrease the cost of the CC. For CC with the most acceptable rheological properties and a satisfactory level of TPC and resveratrol, optimum usage levels of DGP were identified as 7.1% to 10.0%. Further studies will require to modify flow behaviours by optimizing the particle size of pomace.
研究了使用干葡萄渣（DGP）作为填充剂，部分替代复合巧克力（CC）中的糖、奶粉和乳清粉。采用D-最优混合设计来确定成分对粒径、流动行为（卡森屈服值和塑性粘度）以及体外消化前后总酚和白藜芦醇含量的影响。本研究使用了被确定为显著（P < 0.05）的各种模型（线性、二次和三次）。结果发现，DGP适合用作CC中的填充剂，部分替代蔗糖、奶粉和乳清粉，以提高功能特性并降低CC的成本。对于具有最可接受流变特性以及令人满意的总酚含量（TPC）和白藜芦醇含量的CC，确定DGP的最佳使用水平为7.1%至10.0%。进一步的研究将需要通过优化葡萄渣的粒径来改变流动行为。
