TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.91, pp.446-453, 2019 (SCI-Expanded)
Article / Review
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Science Citation Index Expanded (SCI-EXPANDED), Scopus
Chocolate, Conching, Quality, HIGH-INTENSITY ULTRASOUND, DARK CHOCOLATE, RHEOLOGICAL PROPERTIES, CRYSTALLIZATION BEHAVIOR, ANTIOXIDANT PROPERTIES, FUNCTIONAL-PROPERTIES, FERMENTATION METHOD, MILK CHOCOLATE, COCOA, VOLATILES
Eskisehir Osmangazi University Affiliated:
Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour and the type of conching process. However, it is a costly processing step due to long duration of high temperature application.