Product Development and Sensory Evaluation of Dark Chocolate Filled with Chestnut Honey

Authors : Gamze DOĞAN, İlkay YILMAZ
Pages : 452-458
Doi:10.47115/bsagriculture.1293710
View : 96 | Download : 47
Publication Date : 2023-09-01
Article Type : Research Paper
Abstract :Chocolate is a food that people of all ages love to consume. The sensory quality of chocolate is determined by its appearance, taste, aroma, and flavor. Chestnut honey, on the other hand, is a honey that is rich in amino acids, phenolic compounds, flavonoids, tannins, potassium, magnesium, and bioactive substances produced by the pollen of the chestnut tree and flower nectars, it has high antibacterial activity, and it contains important antioxidant compounds. In this study, it is aimed to develop a new product, which was filled with organic chestnut honey and chocolate, and bring it to the market. Chestnut honey was added to chocolate in varying proportions and subjected to quality grading by trained panelists. In the analysis attended by 10 panelists, the quality criteria of appearance, texture, smell, taste, and general acceptance were evaluated under sub-headings. As a result of the analysis, it was determined that the trained panelists gave 4.5±0.67 points out of 5- point scale above the average in terms of general acceptance, and consequently the favorite product was dark chocolate with 7% chestnut honey. In addition, the consumer taste test was applied to a group of 82 people for the filled chocolate with the highest score in the quality rating test. In the test applied depending on the 5-point scale, it was found that the general appreciation was high with the values of 4.75±0.54. As a result of the findings, it was determined that the bitter feeling of chestnut honey in the mouth was perceived in the obtained chocolate, and this was liked by the consumer insert ignore into journalissuearticles values(X ̅ = 4.75);. With this study, it can be said that chestnut honey and chocolate provide flavor harmony.
Keywords : Chestnut honey, Dark chocolate, Sensory analysis, Product development

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