Milk, White and Bitter Filled Chocolate Design with Antep Cheese and Pepper

Abstract

Chocolate, which is a global product that is consumed all over the world, and a new chocolate was designed by using the local products of Gaziantep, the city of Gastronomy, with Antep cheese and pepper. The aim of this study is to combine two local products of Gaziantep, a city of gastronomy, with a global product and to expand its consumption. Whether this product can be accepted or not is evaluated by 10 panelists who are experts in chocolate with a hedonic scale. In addition, it was evaluated by these 10 panelists with a hedonic scale every 15 days until the deterioration of various quality parameters of the product (general taste, general color, general smell, Antep cheese taste and smell, Antep pepper taste and smell, general taste of chocolates) started. Results obtained from panel analysis SPSS 15.0 Evaluation Version Release 15.0.0 (6 Sept. 2006) The ANOVA test evaluated the effect of time on quality parameters and the T-test's general taste and general taste of chocolate. As a result of the statistics, it has been concluded that the samples with white, milk and dark chocolate filled with Antep pepper are able to withstand intact at about 15 ° C for three months, that is, the quality parameters are independent of time (p> 0.05) and are acceptable chocolate according to the T-test. As a result of the statistics, it has been concluded that the samples of Antep cheese-filled white, milk and dark chocolate can last for three months without deterioration, that is, the quality parameters are independent of time (p> 0.05), but not an acceptable chocolate according to the T-test.

Keyword: Chocolate, Gaziantep, cheese, pepper, sensory, analysis

DOI: 10.7176/JSTR/7-02-05