Development of chili pepper ganache filled chocolate in artisan chocolate production, determination of sensory and physicochemical characteristics

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dc.contributor.authorSecuk, Berkay
dc.contributor.authorSecim, Yilmaz
dc.date.accessioned2024-02-23T14:30:11Z
dc.date.available2024-02-23T14:30:11Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractChocolate can be produced in plain, flavored and filled chocolate shapes. This study aimed to develop the filling material (ganache), which is one of the main ingredients of filled chocolate production, in chili taste. Firstly, for this purpose the production processes to be used were determined and different chili filled ganache were developed with, these fillings became the final product of control group (CG) ganache, powdered chili pepper (PCP) ganache and chili pepper seed oil (CPS) ganache filled chocolate. The consumable status of the produced chili ganache filled chocolate samples was determined by the sensory analysis and physicochemical analysis methods. All samples were stored for 30 days and analyzed at 0, 15 and 30 days. As a result of sensory analysis, it was found that CPS ganache filled chocolate samples were more preferable than PCP ganache filled chocolate samples in terms of color and brightness (p<0.05). When the samples were evaluated from the physicochemical point of view, it was determined that they have gained more hardness as of the 30th day, L* values (brightness) have decreased and b* values increased conversely. Viscosity measurement showed, CPS ganache has less viscosity compared to control group and PCP samples.en_US
dc.description.sponsorshipCoordinator of Scientific Research Projects of Necmettin Erbakan University [191322003]en_US
dc.description.sponsorshipThis manuscript was supported by the project number 191322003 by The Coordinator of Scientific Research Projects of Necmettin Erbakan University. It was summarized from Berkay SECUK's master thesis.en_US
dc.identifier.doi10.1590/fst.01721
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.scopus2-s2.0-85126115486en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1590/fst.01721
dc.identifier.urihttps://hdl.handle.net/20.500.12452/15046
dc.identifier.volume42en_US
dc.identifier.wosWOS:000819487100008en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectArtisan Chocolateen_US
dc.subjectChili Pepper Ganacheen_US
dc.subjectChocolate Productionen_US
dc.subjectSensory Characteristicsen_US
dc.subjectPhysicochemical Characteristicsen_US
dc.titleDevelopment of chili pepper ganache filled chocolate in artisan chocolate production, determination of sensory and physicochemical characteristicsen_US
dc.typeArticleen_US

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