Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp

Abstract

The effect of the addition of dried Indian cherry (Cordia dichotoma) fruit pulp on the colour, texture and sensory attributes of compound chocolate was evaluated. The obtained results revealed that the dried Indian cherry fruit pulps contained 12.60% moisture, 68.28% carbohydrate, 4.07% crude protein, 6.19% crude fiber, 4.27% fat and 2.32% ash. The addition of dried Indian cherry fruit pulp increased the firmness of the resultant products. On the other hand, the three CIE values L*, a* and b* reflected a good colour for the resultant chocolate. Moreover, There were no significant differences (p < 0.05) for colour, odour, flavour, sweetness, texture, melting quality and global quality for all studied chocolate samples, only astringency had a significant differences (p < 0.05). It could be concluded that the addition of dried Indian cherry fruit pulp (up to 40%) to compound chocolate manufacturing produced a new flavored chocolate with a good sensory attributes.

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

“…Özhan (2012), on the other hand, measured the penetration values with a different method in texture analysis, and obtained penetration values of minimum n=9.6 and maximum n=13.9 on samples with chocolate containing different levels of prebiotic components in the measurements conducted at a temperature of 25 °C. Toliba (2018) subjected the chocolate samples prepared with dried Indian cherry additives to the texture analysis, and obtained following penetration values: n=7.88 for 20% additives, n=15.99 for 30% additives and n=55.18 for 50% additives on chocolates with different contents of dried Indian cherry additives. This value was found to be n=63.47 in the sample where they added the dried Indian cherries into the chocolate as a whole.…”