Skip to main content
SpringerLink
Log in

Caramelized white chocolate: effects of production process on quality parameters

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

The impact of different temperatures (110–120 °C) and times (30–120 min) on rheological properties, aroma components, color, browning index, and sensory characteristics of the caramelized white chocolate was examined. Ostwald de Waele model best fitted to flow behavior of the chocolates. The dependency of viscosity on temperature was modeled by the Arrhenius equation. After 90 min of caramelization at 115 °C and 120 °C, the consistency coefficient significantly increased and samples demonstrated doughy structure, with no desirable sensory properties due to the formation of solid particles. The formation of furfural and linalool increased by increasing the time and temperature of caramelization which demonstrated that at 120 °C, the caramelization time should not exceed 90 min otherwise, bitterness flavors, burned and bad taste were sensed. The most desirable samples according to sensory evaluation were at temperatures below 120 °C. Ultimately, the most appropriate process conditions were determined for 110 °C (60–90 min) and 115 °C/60 min.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. V.A. Fernandes, A.J. Müller, A.J. Sandoval, J. Food Eng. 116, 97–108 (2013)

    Article  CAS  Google Scholar 

  2. V. Glicerina, F. Balestra, M.D. Rosa, S. Romani, J. Food Eng. 169, 165–171 (2016)

    Article  Google Scholar 

  3. S.T. Beckett, The Science of Chocolate, 2nd edn. (Royal Society of Chemistry, London, 2008).

    Google Scholar 

  4. M. Hinneh, D.V.D. Walle, J. Haeck, E.E. Abotsi, A.D. Winne, A.D. Saputro, K. Messens, J.V. Durme, E.O. Afoakwa, L.D. Cooman, K. Dewettinck, J. Food Eng. 253, 59–71 (2019)

    Article  CAS  Google Scholar 

  5. L.W. Kroh, Food Chem. 51, 373–379 (1994)

    Article  CAS  Google Scholar 

  6. A.J. Taylor, R.S.T. Linforth, Food Flavour Technology, 2nd edn. (Blackwell Publishing Ltd, London, 2010).

    Book  Google Scholar 

  7. V. Glicerina, F. Balestra, M.D. Rosa, S. Romani, J. Food Eng. 119, 173–179 (2013)

    Article  CAS  Google Scholar 

  8. A. Vásquez, G. Henríquez, J.V. López, E.K. Penott-Chang, A.J. Sandoval, A.J. Müller, LWT Food Sci. Technol. 111, 744–750 (2019)

    Article  Google Scholar 

  9. X. Gao, T. Guo, F. Han, Y. Tian, Z. Zhang, Am. J. Anal. Chem. 6, 1010–1018 (2016)

    Article  Google Scholar 

  10. S. Oba, O.S. Toker, İ Palabiyik, N. Konar, H. Goktas, Y. Cukur, N. Artik, O. Sagdic, Int. J. Food Prop. 20, S2096–S2106 (2017)

    Article  Google Scholar 

  11. E.O. Afoakwa, A. Paterson, M. Fowler, Eur. Food Res. Technol. 226, 1259–1268 (2008)

    Article  CAS  Google Scholar 

  12. J.E. Hodge, J. Agric. Food Chem. 1, 928–943 (1953)

    Article  CAS  Google Scholar 

  13. O. Toker, Çikolata Kaplama Formülasyonunda Kullanılan Bitkisel Yağ Tipi ve Içeriğinin Optimizasyonu (Namık Kemal Üniversitesi, Tekirdağ, 2016).

    Google Scholar 

  14. L. Maeztu, C. Sanz, S. Andueza, M. De Peña, J. Bello, C. Cid, J. Agric. Food Chem. 49, 5437–5444 (2001)

    Article  CAS  Google Scholar 

  15. D.R. Izidoro, A.P. Scheer, M.-R. Sierakowski, C.W.I. Haminiuk, LWT 41, 1018–1028 (2008)

    Article  CAS  Google Scholar 

  16. V. Kumbár, S. Nedomová, S. Ondrušíková, A. Polcar, J. Food Sci. 12, 123–128 (2018)

    Google Scholar 

  17. M. Starowicz, G. Koutsidis, H. Zielinski, Molecules 24, 1–14 (2019)

    Article  Google Scholar 

  18. S. Garza, A. Ibarz, J. Pagan, J. Giner, Food Res. Int. 32, 335–343 (1999)

    Article  CAS  Google Scholar 

  19. M. Rattanathanalerk, N. Chiewchan, W. Srichumpoung, J. Food Eng. 66, 259–265 (2005)

    Article  Google Scholar 

  20. V.K. Karabagias, I.K. Karabagias, I. Gatzias, J. Food Process Eng. 41, e12668 (2018)

    Article  Google Scholar 

  21. E. Afoakwa, Chocolate Science and Technology (Wiley-Blackwell Publishers, UK, 2010).

    Book  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Milat Chocolate, Istanbul, Turkey

    Nurcanan Aydın

  2. School of Applied Science, Food Technology Department, Istanbul Aydin University, Istanbul, Turkey

    Nasim Kian-Pour

  3. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210, Istanbul, Turkey

    Omer Said Toker

Authors
  1. Nurcanan Aydın
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nasim Kian-Pour
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Omer Said Toker
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Omer Said Toker.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Aydın, N., Kian-Pour, N. & Toker, O.S. Caramelized white chocolate: effects of production process on quality parameters. Food Measure 15, 3182–3194 (2021). https://doi.org/10.1007/s11694-021-00890-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-021-00890-1

Keywords

Search

Navigation