Akademik Veri Yönetim Sistemi
Journal of Food Measurement and Characterization, 2025 (SCI-Expanded, Scopus)
Recent studies have focused on healthier and more sustainable plant-based food sources to improve nutritional and functional properties of foods high in fat and sugar. Chocolate spread is a commonly consumed food rich in sugar and palm oil. It has newly been formulated using carob flour instead of sugar and cocoa, and butter and olive oil instead of palm oil. By preparing 12 different recipes (T1, T2, T3, T4, T5, T6, T7, T8, T9, T10, T11, T12), changes in textural and rheological properties were investigated. Carob flour, butter and olive oil significantly affected hardness, cohesiveness, viscosity index, consistency, stickiness, adhesion work, maximum shear force, shear work, apparent viscosity, yield stress, thixotropy, hysteresis area, yield point temperature and flow stress in general (p < 0.05). While hardness of control sample (T1) (103.88 g) decreased to 57.33 g depending on butter (T5), it increased to 269.13 g depending on carob flour (T2). Samples containing olive oil (T9, T10, T12) had generally low hardness (67.90–86.52 g). Thixotropic behavior generally increased depending on butter and carob flour, while reduced depending on olive oil. The highest thixotropic character was determined in sample containing only butter and carob flour (T8) (2372.10 Pa.s). The highest apparent viscosity (10.55 Pa.s) and yield stress (83.84 Pa) were measured in sample containing only palm oil and 66.8% reduced sugar (T3). Principal component analysis showed that first two principal components (PC1 = 38.50% and PC2 = 32.20%) explained 70.70% of variance. As a result, it was determined that chocolate spread can be formulated with carob flour and different fats, especially butter, in terms of textural and rheological properties.