YENİ BİR ÜRÜN‒KAKAOLU KESTANE KREMASI ÜRETİMİNDE KAVURMA SICAKLIĞININ ETKİSİ

Bu araştırma kapsamında, farklı kestane kavurma sıcaklıkları ve sürelerinin yeni bir ürün olan kakaolu kestane kremasının fiziksel, tekstürel ve duyusal özelliklerine etkisi incelenmiştir. Laboratuar ölçekli model üretimde iki farklı kestane kavurma sıcaklığı (150 ve 200 °C) ve süresi (20 dk. ve 40 dk.) çalışılmıştır. Kestane kavurma sıcaklığı arttıkça hızlandırılmış yağ ayrılması, sürülebilirlik, yapışkanlık, a*, b* ve ΔE* değerleri artış gösterirken su aktivitesi, L* değeri ve renk‒görünüş puanı azalmıştır. Kestane kavurma sıcaklığı ve süresinin tat‒aroma puanı üzerinde önemli bir etkisi olmadığı gözlenirken, yapı‒tekstür puanları üzerinde ise belirli bir trende sahip olmayan etkisinin olduğu görülmüştür. Sonuç olarak, en uygun özelliklere sahip ürünün 200 °C’de 40 dk. kavrulan kestaneden üretilen kakaolu kestane kremasının olduğu sonucuna varılmıştır.

Anahtar Kelimeler:

Kestane, kakaolu kestane kreması, kavurma, tekstür, duyusal

THE EFFECT OF ROASTING TEMPERATURE IN PRODUCTION OF COCOA CHESTNUT CREAM‒A NEW PRODUCT

In this study, the effect of different chestnut roasting temperatures and times on the physical, textural and sensory properties of cocoa chestnut cream as a new product was investigated. Two different chestnut roasting temperatures (150 and 200 °C) and times (20 min and 40 min) were studied in laboratory scale model production. As the chestnut roasting temperature increased, accelerated oil separation, spreadability, stickiness, a*, b*, and ΔE* values increased, while water activity level, L* values and colour‒appearance score decreased. It was observed that the temperature and time of chestnut roasting did not have a significant effect on taste‒aroma score, but has a significant effect that do not show a specific trend on body‒texture score. As a result, it was concluded that the product with the most suitable properties was the cocoa chestnut cream produced from the chestnut roasting at 200 °C for 40 minutes.

Keywords:

Chestnut, cocoa chestnut cream, roasting, texture, sensory,

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