THE EFFECT OF ROASTING TEMPERATURE IN PRODUCTION OF COCOA CHESTNUT CREAM？A NEW PRODUCT

In this study, the effect of different chestnut roasting temperatures and times on the physical, textural and sensory properties of cocoa chestnut cream as a new product was investigated. Two different chestnut roasting temperatures (150 and 200 °C) and times (20 min and 40 min) were studied in laboratory scale model production. As the chestnut roasting temperature increased, accelerated oil separation, spreadability, stickiness, a*, b*, and ΔE* values increased, while water activity level, L* values and colour？appearance score decreased. It was observed that the temperature and time of chestnut roasting did not have a significant effect on taste？aroma score, but has a significant effect that do not show a specific trend on body？texture score. As a result, it was concluded that the product with the most suitable properties was the cocoa chestnut cream produced from the chestnut roasting at 200 °C for 40 minutes