Kabak çekirdekli sürülebilir çikolata üretimi

In this thesis study, it was aimed to develop a production method for breakfast chocolate spread containing pumpkin seeds which have beneficial content in terms of health. For this purpose, roasting process of pumpkin seeds was carried out at different temperatures and times before production. For this purpose, 3 different temperature conditions (low: 120 °C, medium: 150 °C and high: 180 °C) and 2 different time conditions (short: 20 minutes and long: 40 minutes) were selected. Pumpkin seeds roasted at different temperatures and times were used 13% in chocolate spread production. Physical, chemical, textural, rheological and sensory analyses were carried out on the chocolate spreads. While roasting temperature and roasting time were found to be effective on AOS, water activity, Casson plastic viscosity, Windhab actual yield stress, infinite viscosity, colour parameters (L*, a*, b*), sensory pumpkin seed aroma and appperance (p<0.05). However, pumpkin seed roasting temperature and time were found to be ineffective on textural parameters (firmness, spreadability, stickiness and cohesiveness), particle size distribution parameters (d(0.1), d(0.5), d(0.9), D[3.2], D[4. 3] and span), shear stress, apparent viscosity, Casson yield stress, Windhab linear yield stress, characteristic shear rate, sensory general odour, pumpkin seed odour, general flavour, spreadability, consistency and colour. In this study, sensory parameters were the main determinants. HS and ML spreads scored higher for general odour, pumpkin seed odour, general flavour and pumpkin seed aroma. The HL spread was found to be unsuccessful due to burnt flavour defect. It can be suggested that pumpkin seeds can be applied in the production of spreadable chocolate by roasting at 150 °C for 40 minutes or 180 °C for 20 minutes or by using roasting temperatures and times close to these temperatures and times.