Yüzey Tepki Metodu Kullanılarak Baharat ve Limon Kabuğu Tozuyla Foksiyonel Çikolata Tasarımı

Foksiyonel gıdalar fizyolojik gelişmeyi hedefleyen yeni bir ürün kategorisidir. Antimikrobiyel etkisi bilinen anoson, zencefil, tarçın ve limon kabuğu konçlama işleminden önce çikolataya eklenmiştir. Bu maddelerin mikaları yüzey tepki metodunda bir deney tasarımı ile belirlenmiştir. Optimizasyondan sonra çikolata kütlesi bu katkı maddeleriyle birlikte konçlanmıştır. Bu katkı maddelerinin nem, renk, erime noktası ve toplam polifenol üzerindeki etkisi araştırılmıştır. Çikolatanın renginde ve neminde en fazla değişime tarçın neden olmuştur. Toplam polifenol miktarı kontrol numunesinde bitter çikolata , anasonlu, zencefilli, tarçınlı ve limon kabuğu tozlu çikolatada sırasıyla 283.3, 284.8, 284.6, 287.6 ve 283.2 mg GAE/L olarak ölçülürken erime noktası 25.26, 24.71, 25.81, 24.58 ve 24.57 ölçülmüştür. Zencefil, tarçın ve anason çikolatanın toplam polifenol miktarını artırırken erime noktasında düşüşe neden olmuştur

Anahtar Kelimeler:

Bitter çikolata, Zencefil, Anason, Tarçın, Limon kabuğu tozu

Development of Functional Chocolate with Spices and Lemon Peel Powder by using Response Surface Method: Development of Functional Chocolate

Functional foods are a new category of products that promise consumers improvements in targeted physiological functions. Aniseed, ginger and lemon peel powders which are known to have some antimicrobial effects, have been added to the chocolate mix prior to conching. The amount of additive was determined by an experimental design in response surface methodology. After optimization of additive, dark chocolate mass was conched with these additives. The effect of these additives on the moisture, color, melting properties, and total polyphenol content of dark chocolate was investigated. Variation in the moisture and color was observed to be highest in the cinnamonchocolate. Total polyphenol content of dark chocolate with no additive , aniseed, ginger, cinnamon and lemon chocolate were measured to be 283.3, 284.8, 284.6, 287.6 and 283.2 mg GAE/L while their melting points were 25.26, 24.71, 25.81 24.58 and 24.57 respectively. As seen, ginger, cinnamon and aniseed powders increased the total polyphenol content while they decreased the melting properties of dark chocolate after conching

Keywords:

Dark chocolate, Ginger, Aniseed, Cinnamon, Lemon peel powders,

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