Abstract
In the present study, synbiotic milk chocolate including Lactobacillus acidophilus and inulin was prepared using βv seeds as an alternative to conventional tempering method. For this aim, different concentrations of βv seeds (0.5-1.5%) were used in the chocolate production. The effect of βv seed concentration on water activity, moisture content, hardness value, color and rheological properties of the chocolate was examined and compared with those of the sample produced by conventional tempering method. Water activity and moisture content values of the samples were found to be very close to each other. Hardness value was significantly affected by βv seed concentration. Yield stress and plastic viscosity values decreased with increasing seed concentration. All of the quality parameters highlighted that βv seed can be used as a pre-crystallization technique without negatively affecting quality characteristics, providing economic gain and fast production when compared with classical one.