Prebiotic and reduced-calorie cocoa hazelnut cream

In this thesis, it was aimed to produce cocoa hazelnut cream with prebiotic properties and reduced energy value by using inulin as a prebiotic substance, sucralose as a sweetener, isomalt as a filler/bulking agent and Litesse®, Fibersol®, Simplesse 100® and Dairy‒Lo® as a fat replacers. The physical, textural, rheological and sensory properties of the produced cocoa hazelnut creams were analysed. Accelerated oil separation and water activity values of the cocoa hazelnut creams produced varied between 8.27%‒11.73 and 0.267‒0.301, respectively. The d(0.1), d(0.5), d(0.9), D[3,2], D[4,3] and span values of cocoa hazelnut creams were found in the range of 0.78‒0.99, 3.63‒5.77, 17.81‒23.85, 2.00‒2.53, 6.86‒9.29 μm and 3.45‒6.36, respectively. It was found that the sample type was effective only on d(0.9) and span (p<0.05). There was no significant difference among the used sucralose, inulin, isomalt and fat replacers in terms of the effect on the textural parameters of firmness, spreadability, stickiness and adhesivity (p>0.05). The use of fat replacer significantly increased the apparent viscosity, consistency coefficient and yield stress (p<0.05). It was determined that inulin decreased L*, a* and b* values. The use of sucralose, isomalt and inulin adversely affected sensory properties, flavour‒aroma and structure‒texture. In addition, the use of fat replacers affects the same sensory parameters more negatively. In this sense, it was observed that the fat replacer with the least negative effect is Simplesse 100®.