Temperleme Sıcaklıklarının Çikolatanın Duyusal Özelliklerine Etkisi (Effect of Tempering Temperatures on Sensory Properties of Chocolate)
DOI:
https://doi.org/10.21325/jotags.2025.1675Keywords:
Chocolate, Tempering temperature, Sensory quality, Sensory evaluation, GastronomyAbstract
This study aims to scientifically investigate the effects of different tempering temperatures on the sensory quality attributes of chocolate. The tempering process is considered a critical stage that directly influences the sensory characteristics of the product, such as appearance, texture, taste, and melting profile, by regulating the polymorphic cocoa butter crystals. In this research, the same brand of couverture chocolates was tempered at varying temperatures, and the resulting samples were evaluated based on sensory criteria including taste, aroma, texture, and overall acceptability. The study was conducted between January 6 and 10, 2025, in the service area of a well-known pastry shop located in the central districts of Mersin, with 22 voluntarily participating panelists who were semi-trained in sensory evaluation. Data were collected from standardized sensory analysis forms completed by the panelists for each chocolate sample. Statistical evaluation was performed using the Friedman and Wilcoxon signed-rank tests. The analysis revealed that tempering temperatures led to statistically significant differences in the sensory quality parameters of the chocolate (p<0.05).
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