Akademik Veri Yönetim Sistemi
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 Mayıs - 18 Ağustos 2024, ss.167
Chocolate and chocolate-like products are defined as food items that have been widely consumed by people of all
ages and social segments throughout the universe since their discovery and are consumed with pleasure due to
their unique taste and aroma. Although there is a high demand for chocolate and its products, the different
economic conditions of consumers and the high cost of raw materials such as cocoa and cocoa butter used in
chocolate production in the market have led industrial chocolate producers to use cheaper raw materials. In
addition, the cost of cocoa and cocoa butter, the difficulty in supplying raw materials because the cocoa tree
(Theobroma cacao) grows in a limited region such as the tropics, and the need for tempering have led
manufacturers to use vegetable oils. In the chocolate industry, these products, which are chocolate derivatives
produced by manufacturers using vegetable oil as an alternative to cocoa butter to reduce costs, are called
'coccoline'. This study aims to investigate the substitution possibilities of cocoa raw material in cocolin
formulation with various freeze-dried fruit powders (strawberry, fig, peach, blackberry, raspberry, blackberry,
blackberry, lime lemon, etc.) which are easier to obtain today due to the increasingly high costs of cocoa raw
material and the difficulty of raw material supply. In this study, strawberry, lime lemon, and blackberry fruit
powders were used in concentrations of 5%, 7.5%, and 10%. The particle sizes of strawberry, lime lemon, and
blackberry cocolin samples were measured as 0.023-0.024 µm, 0.021-0.022 µm, 0.021-0.022 µm, respectively,
and values close to each other were obtained. The average hardness (N) and brittleness (mm) values of strawberry
cocolin samples at different concentrations varied between 19.45-27.58 N and 0.54-0.66 mm, respectively, while
lime lemon cocolin samples varied between 24.23- 28.71 N and 0.53-0.90 mm, and similar results were obtained
for blackberry cocolin samples. It was observed that as the concentration increased, the hardness value decreased.
The water activity of chocolate is generally between 0.40-0.50, and this value can be affected by the raw materials
used in the formulation, the surface area of the raw materials, the temperature, humidity, and time applied during
thinning and conching. Water activity values at different concentrations in strawberry, lime lemon, and blackberry
cocolin samples varied between 0.20-0.23, 0.19-0.22, and 0.20-030 respectively. Which gives the developed
product a longer shelf life. L* values of strawberry, lemon, and blackberry cocolin samples at different
concentrations vary between 56.41-62.06, 73.12-79.14, and 41.2-47.03, respectively. a* values were measured in
the range of 16.23-18.23, 41.2-47.03, and -5.01, -3.99, respectively. b* values vary between 16.78-19.46, 26.34-
29.96, and 1.60-5.02. With this study, by using freeze-dried different fruit powders at rates of 5%, 7.5%, and 10%
instead of cocoa powder in traditional cocoa products, the production cost will be reduced, the high-calorie content
that causes health problems will be reduced, and the increase in fiber content and antioxidant activities will
improve functionality.