YENİ BİR ÜRÜN‒KAKAOLU KESTANE KREMASI ÜRETİMİNDE KAVURMA SICAKLIĞININ ETKİSİ

Year 2019, Volume: 44 Issue: 4, 576 - 584, 01.08.2019

Oğuz Aydemir

https://doi.org/10.15237/gida.GD19072

Cited By: 1

Abstract

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.

Keywords

Kestane, kakaolu kestane kreması, kavurma, tekstür, duyusal

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

Abstract

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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