Development of chili pepper ganache filled chocolate in artisan chocolate production, determination of sensory and physicochemical characteristics

Abstract

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.

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

“…As shown in Table 1, with the introduction of coffee or cocoa, the mellowness and matureness of aroma, as well as the fluentness and sweetness of smoke in cigar were improved obviously. It indicated that fermented additives contributed significantly to the perceived sensory characteristics of cigar, which was owing to the chemical profile of additives (Santoso et al, 2022;Seçuk & Seçim, 2022). Therefore, in addition to sensory quality, it is also significant to analyze the effects of coffee and cocoa on the chemical profile of tobacco leaves.…”

The effect of butterfly pea (Clitoria ternatea L.) and roselle (Hibiscus sabdariffa L.) powder addition on the physicochemical and sensory properties of white chocolate ganache

“…Color profile analysis used a colorimeter (NH310, China) [15]. The white chocolate ganache was poured into a colorimeter container and tested for its brightness (L*), redness (a*), and blueness (b*).…”

The potential and the quality of several open pollinated chili varieties seed production

“…Chili can be consumed fresh or processed in dried form [3][4][5][6], pasta, oil [7,8], sweetened chili [9], or powder/flour [10][11][12][13]. Chili is used varies such as for instant seasoning mix, chili sauce [11,14], or filled chocolate [15]. In addition, chili can be known to have antioxidants [16] and anti-obesity [17], bio pesticides [18], tea [19].…”