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Development of artisan chocolate filled with products from Malatya province: Sensory and antioxidant capacity analyses

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2025
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Abstract (EN)

Fatma Başak Ulusoy, Development of Filled Artisan Chocolate with Products from Malatya Province: Sensory and Antioxidant Capacity Analyses, Başkent University, Institute of Social Sciencesi, Gastronomy and Culinary Arts Master's Programme with Thesis, 2025 In this study, the objective was to develop new chocolate varieties with high antioxidant content by incorporating local products from Malatya province (Arapgir Köhnü grapes, Hekimhan black plums, and Arapgir white mulberries) into the ganache filling used in the production of artisan dark-filled chocolates. Dried local products were used in filling production. The aim of this study was to contribute to the theoretical knowledge on chocolate production and local products, to diversify practical applications and to increase the functional value of local products by combining them with chocolate, a popular product. The products were added to chocolate fillings at different ratios and sensory analysis was carried out by trained panelists. According to the evaluation results, one product from each variety, which had the highest average of general appreciation in all three products, was presented to 80 consumers and their antioxidant capacities were analyzed. In line with the data, it was found that there were significant differences in the general liking and willingness to buy criteria of the products developed, and Hekimhan black plum chocolate was more liked than other chocolate products (p<0.05). The antioxidant capacity tests of the three types of products presented to the consumer taste were carried out using DPPH (2.2.-Diphenyl-1- picrylhydrazyl) radical scavenging method, and as a result of the analyzes, it was found that Hekimhan black plum had higher antioxidant value than Arapgir Köhnü grape and Arapgir white mulberry (p<0.05). Keywords: Artisan Chocolate, Arapgir Köhü Grape, Hekimhan Black Plum, Arapgir White Mulbery, Antioksidant Activity

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Fatma Başak Ulusoy

How to Cite

Fatma Başak Ulusoy (Master Thesis). Development of artisan chocolate filled with products from Malatya province: Sensory and antioxidant capacity analyses, 2025, Başkent University.

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