Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology
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- 作者：Mine Gü ; ltekin-Ö ; zgü ; ven ; İjlal Berktaş ; Beraat Ö ; zç ; elik ; ozcelik@itu.edu.tr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Dark chocolate ; Polyphenols ; Process ; Antioxidant ; RSM
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：252-259
- 全文大小：903 K
文摘
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The influence of the manufacturing process of dark chocolate was studied.
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Process conditions were optimized via Response Surface Methodology.
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Increasing alkalization degree and roasting temperature reduced phenolics.
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Increasing conching temperature was insignificant due to shorter conching time.
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The model fitting and the validation of model was successful.