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To positively affect human health, functional chocolate is produced by using probiotic microorganisms, adding ingredients such as inulin, polydex...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Innovative approaches in functional chocolate production","attachmentId":88426486,"attachmentType":"pdf","work_url":"https://www.academia.edu/82863239/Innovative_approaches_in_functional_chocolate_production","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/82863239/Innovative_approaches_in_functional_chocolate_production"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="122710649" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/122710649/Determining_Product_Development_and_Consumer_Strategies_with_Food_Texture_Aroma_Interactions">Determining Product Development and Consumer Strategies with Food Texture-Aroma Interactions</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="40138345" href="https://independent.academia.edu/%C3%96ZCANT%C3%9CLAY">TÜLAY ÖZCAN</a></div><p class="ds-related-work--metadata ds2-5-body-xs">International Journal of Scientific and Technological Research, 2020</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Determining Product Development and Consumer Strategies with Food Texture-Aroma Interactions","attachmentId":117321112,"attachmentType":"pdf","work_url":"https://www.academia.edu/122710649/Determining_Product_Development_and_Consumer_Strategies_with_Food_Texture_Aroma_Interactions","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/122710649/Determining_Product_Development_and_Consumer_Strategies_with_Food_Texture_Aroma_Interactions"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="57284897" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/57284897/Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Azalt%C4%B1lm%C4%B1%C5%9F_S%C3%BCtl%C3%BC_Tatl%C4%B1larda_Aroma_Sal%C4%B1n%C4%B1m%C4%B1_ve_Reolojik_%C3%96zelliklerin_%C4%B0ncelenmesi">Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="57120778" href="https://independent.academia.edu/M%C3%BCgeBaysal">Müge Baysal</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Turkish Journal of Agriculture - Food Science and Technology</p><p class="ds-related-work--abstract ds2-5-body-sm">Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mouthfeel, and especially flavor. To eliminate the problems associated with the reduction of fat content in foods, whey protein-pectin complexes, λ-carrageenan, κ-carrageenan, short and long chain inulin mixtures, starch substitutes are generally used. Changes in fat content of dairy desserts with the use of substitutes affect color, rheology, texture, sensory perception, aroma release and percept...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi","attachmentId":72258962,"attachmentType":"pdf","work_url":"https://www.academia.edu/57284897/Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Azalt%C4%B1lm%C4%B1%C5%9F_S%C3%BCtl%C3%BC_Tatl%C4%B1larda_Aroma_Sal%C4%B1n%C4%B1m%C4%B1_ve_Reolojik_%C3%96zelliklerin_%C4%B0ncelenmesi","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/57284897/Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Azalt%C4%B1lm%C4%B1%C5%9F_S%C3%BCtl%C3%BC_Tatl%C4%B1larda_Aroma_Sal%C4%B1n%C4%B1m%C4%B1_ve_Reolojik_%C3%96zelliklerin_%C4%B0ncelenmesi"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="116975487" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/116975487/The_Effect_of_Different_Sugar_Ratio_on_the_Quality_Properties_of_Milk_Jam">The Effect of Different Sugar Ratio on the Quality Properties of Milk Jam</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="285344432" href="https://independent.academia.edu/RabiaAlbayrakDelialio%C4%9Flu">Rabia Albayrak Delialioğlu</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Gida the Journal of Food, 2018</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"The Effect of Different Sugar Ratio on the Quality Properties of Milk Jam","attachmentId":112956743,"attachmentType":"pdf","work_url":"https://www.academia.edu/116975487/The_Effect_of_Different_Sugar_Ratio_on_the_Quality_Properties_of_Milk_Jam","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/116975487/The_Effect_of_Different_Sugar_Ratio_on_the_Quality_Properties_of_Milk_Jam"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="85106100" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/85106100/Effects_of_Stevia_Extract_on_Some_Physicochemical_and_Sensory_Properties_of_Strawberry_Flavored_Acidophilus_Bifidus_Yoghurts">Effects of Stevia Extract on Some Physicochemical and Sensory Properties of Strawberry Flavored Acidophilus-Bifidus Yoghurts</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="152772263" href="https://independent.academia.edu/H%C3%BCseyinavnik%C4%B1rmac%C4%B1">Hüseyin avni kırmacı</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2019</p><p class="ds-related-work--abstract ds2-5-body-sm">Yazar(lar) (Author(s)): Mehmet Şükrü KARAKUŞ1, Hüseyin Avni KIRMACI2, A. 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