Chocolate can be produced in plain, flavored and filled chocolate shapes. This study aimed to develop the filling material (ganache), which is one of the main ingredients of filled chocolate production, in chili taste. Firstly, for this purpose the production processes to be used were determined and different chili filled ganache were developed with, these fillings became the final product of control group (CG) ganache, powdered chili pepper (PCP) ganache and chili pepper seed oil (CPS) ganache filled chocolate. The consumable status of the produced chili ganache filled chocolate samples was determined by the sensory analysis and physicochemical analysis methods. All samples were stored for 30 days and analyzed at 0, 15 and 30 days. As a result of sensory analysis, it was found that CPS ganache filled chocolate samples were more preferable than PCP ganache filled chocolate samples in terms of color and brightness (p<0.05). When the samples were evaluated from the physicochemical point of view, it was determined that they have gained more hardness as of the 30 th day, L* values (brightness) have decreased and b* values increased conversely. Viscosity measurement showed, CPS ganache has less viscosity compared to control group and PCP samples.
Gastronomy and tourism are two concepts that are closely related to each other. In this context, gastronomy and culinary arts (GCA) education include courses related to tourism. This study aims to examine, compare and evaluate the curricula of GCA departments in Turkey in the context of the tourism concept and to make suggestions. Within the scope of the study, the document analysis method was used, and the departments' curriculum on the universities' websites was accessed and examined. The obtained data were analyzed by frequency analysis. Study findings show that GCA departments were built by using the infrastructure of tourism faculties and food and beverage management departments in state universities, while it was opened within the faculties of fine arts in foundation universities. In the curricula of the departments under evaluation, there are 189 courses related to tourism areas. 87.30% of these courses are offered at state universities and 12.70% at foundation universities. Among these courses, which are generally carried out as two (44.44%) and three (52.38%) hours each, the ones primarily included in the GCA department curricula are General Tourism with 11.1% and Gastronomy Tourism with 10.58%.
Artisan chocolate is the name given to chocolate products made with reference to the traditional production process, which is followed and consumed with interest by many consumers today. The study aims to determine the framework of the concept of artisan chocolate with the aspects of professionals working on chocolate and to evaluate the chocolate production processes in terms of artisan applications. In the study that used the focus group interview method, interviews were conducted with experts in the field of artisan chocolate in different countries. The obtained data were analysed by a descriptive analysis method. As a result of the evaluations, five different themes were emerged. These include ‘Artisan Chocolate: A Passion Story’, ‘Chocolate Types and Quality in Artisan Production’, ‘Chocolate and Health’, ‘Professional Development and Change in Artisan Chocolate’ and ‘Future of Artisan Chocolate’. In light of these findings, the conceptual framework of artisan chocolate has been expanded and a new definition has been made. Participants generally associated the concept of artisan chocolate with passion, high quality, art and happiness. Tablets, bonbons, pralines, truffles and bark chocolates produced by artisan chocolatiers are considered healthful, contingent upon their cocoa ratio. Considering the study data, it is understood that artisan chocolate-making is valuable for sustainable cocoa farming. It is thought that the consumption of artisan chocolate will increase with the expanding interest in fair food, quality and naturalness in the future.
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