Azaltılmış Şeker İçeriğine Sahip Kakaolu Fındık Ezmesi: Stevia-İnülin İkamesinin Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikler Üzerindeki Etkisi

This study aimed to develop cocoa hazelnut spread with reduced sugar content by partially or fully substituting sucrose with a stevia-inulin (90:10, w/w) mixture. The control sample contained no inulin or stevia, while other formulations had sucrose replaced at 50, 60, 70, 80, and 100% levels. The impact of these substitutions on oil and ash content, total aflatoxins, aflatoxin B1 (AFB1), peroxide value (PV), free fatty acid (FFA) content, total aerobic plate counts (APC), yeast/mold counts were assessed over a 3-month storage period. Sensory evaluation was also conducted. The oil content averaged 32.8%, and the inulin-stevia addition led to a slight rise in ash content. Aflatoxin levels stayed within acceptable safety limits. PVs ranged from 0.085 to 0.248 meq O2/kg, while FFA content varied between 0.304 to 0.365%. The PVs increased over time, particularly in control and samples with lower inulin-stevia content. Samples with higher levels of inulin-stevia (80, 100%) demonstrated greater oxidative stability, showing lower PV and FFA content. The addition of inulin-stevia also enhanced microbial stability, as seen in the reduced APC and yeast/mold counts in samples with higher substitution levels. Sensory evaluation showed that all samples performed similarly in terms of color, consistency, appearance, and spreadability, with the control scoring highest overall. Samples with a 50% sucrose replacement closely resembled the control across all sensory attributes.