Adıyaman Yöresel Meyveleri ile Dolgulanmış Çikolata Örneklerinin Duyusal Analizi ve Tüketici Kabulü Üzerine Deneysel Bir Araştırma (An Experimental Study on the Sensory Analysis and Consumer Acceptance of Chocolates Filled with Local Fruits from Adıyaman)

Abstract

This study aims to examine the effects of using Adıyaman regional fruits (pomegranate, mulberry, and grape) as chocolate filling materials on consumer sensory perception and product acceptance. The research was conducted within an experimental design framework. Three chocolate samples produced using the same chocolate matrix and differing only in filling type were evaluated by 24 semi-trained panelists using a 9-point hedonic scale. The panelists assessed the samples through blind tasting in terms of taste, aroma, appearance, texture, and overall acceptability. Data were analyzed using the Friedman test and the Wilcoxon Signed-Rank Test. The findings indicate that the type of filling created statistically significant differences in sensory perception. Pomegranate-filled chocolate received the highest scores for taste, appearance, texture, and overall acceptability, making it the most preferred sample. Grape-filled chocolate showed moderate acceptance, whereas mulberry-filled chocolate was evaluated relatively lower across sensory attributes. Overall, the results demonstrate that the incorporation of regional fruits into chocolate products has the potential to enhance sensory quality and consumer acceptance.