KAKAOLU-FINDIK KREMALARININ BAZI KİMYASAL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI

Kakaolu fındık kreması formülasyonu için herhangi bir standartın bulunmaması ürünü tağşiş ve taklite açık hale getirmektedir. Bu çalışmada piyasadan temin edilen altı farklı kakaolu-fındık kremasının (A, B, C, D, E ve F olarak kodlanmıştır) kimyasal, tekstürel ve duyusal özellikleri incelenmiştir. L*, chroma ve hue açısı için renk değerleri sırasıyla 32.68-38.11, 13.76-17.18, 50.83-54.61 arasında tespit edilmiştir. Örneklerde şekerlerden yalnızca sakkaroz tespit edilmiş olup, miktarları 53.63-57.60 g/100 g krema arasında bulunmuştur. Örneklerin tekstürel farklılıkları enstrümantal olarak uygulanan sürülebilirlik testleri ile belirlenmiş ve F örneği, diğer numunelere göre daha sert ve yapışkan bulunmuştur. Uçucu aroma bileşikleri olarak aldehit, pirazin, terpen, fenol, keton, furan ve asit bileşikleri tespit edilmiş ve bağıl konsantrasyonları birbirleri arasında anlamlı farklılık göstermiştir. Örneklerin toplam fenolik madde içeriği 346.81-643.09 mg GAE/kg DFW arasında, kateşin (21.13-35.79 mg/kg DFW) ve epikateşin (44.62-108 mg/kg DFW) baskın fenolik bileşikler olarak belirlenmiştir. Duyusal analiz sonuçları, B ve D numunelerinin en çok tercih edilenler olduğunu göstermiştir.

Anahtar Kelimeler:

Kakaolu fındık kreması, tekstür özellikleri, aroma bileşikleri, fenolikler

COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS

The lack of standard regulations for the formulation of hazelnut-cacao spreads makes them susceptible to food fraud.The present study examines the chemical, rheological and sensory characteristics of six different commercial hazelnut-cacao spreads coded as A, B, C, D, E and F. The color values for L*, chroma and hue angle were detected between 32.68-38.11, 13.76-17.18, 50.83-54.61, respectively. Sucrose was the only sugar type detected in the samples and its concentration was found between 53.63-57.60 g/100g spread. For textural analysis sample F was found firmer and stickier than other samples. Aldehyde, pyrazine, terpene, phenol, ketone, furan and acid compounds were detected as volatile aroma compounds and their relative concentrations showed significant difference between each other. The total phenolic content of the samples was detected between 346.81-643.09 mgGAE/kgDFW. Catechin (21.13-35.79 mg/kgDFW) and epicatechin (44.62-108 mg/kgDFW) were the major phenolic compounds of the tested spreads. Sensorial results showed that the samples B and D are the most preferred ones.

Keywords:

hazelnut-cacao cream textural properties, sugar analysis, aroma compounds, phenolics,

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