Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development

The textural, rheological, and sensory characteristics of cocoa chestnut cream containing different fat/oil and chestnut ratios were examined within present research. Two different chestnut (7.5 and 10%) and fat/oil ratios (25.75 and 28.25%) were used in laboratory scale model manufacturing. As the rate of chestnut increased, accelerated oil separation and yield stress values increased, conversely stickiness, apparent viscosity, plastic viscosity, consistency index values, and body‐texture score decreased. As the fat/oil content increased, it was observed that oil separation value and body‐texture score increased, while spreadability, stickiness, apparent viscosity and plastic viscosity, and consistency index values decreased. It was found that there was no significant effect of fat/oil content on flow behavior, flavor–aroma, and color–appearance. The chestnut content had no significant effect on technological parameters measured. It is concluded that the most preferred chestnut cream has 10% chestnut and 28.25% oil/fat content. Practical Applications This study showed the effects of different fat/oil and chestnut contents on technological characteristics of cocoa chestnut cream as a new product. The development of cocoa chestnut cream would increase utilization of chestnut as a food, offer an alternative food product to consumer, and provide economic contribution to the chestnut grower. Moreover, this new product will be an alternative food for the customers that suffers from hazelnut/peanut allergy and celiac disease.