Ganache is a mixture of chocolate and cream commonly utilized as fillings or glazing. Butterfly pea and roselle are edible flowers with potential bioactive compounds that could improve ganache functionality. This research aimed to understand the effect of butterfly pea and roselle powder addition with various concentrations (1%, 1.5%, and 2% (w/v)) on white chocolate ganache’s physical and sensory properties. The samples were analyzed for their water content, color profile, water activity, total soluble solids, and hedonic scores. Results showed that the butterfly pea-added ganache had a higher water content and activity than the roselle-added ganache. However, the total soluble solid analysis showed a reverse trend. Addition of 2% edible flower powder decreased the moisture content of ganache up to 2%. Increasing the concentration of butterfly pea powder resulted in higher blueness intensity, while in roselle ganache, there was no significant effect on the redness. The hedonic test showed that the difference in edible flower types and concentration resulted in no significant difference in panelists’ acceptance of all tested sensory attributes.

中文翻译：

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添加蝴蝶豌豆 (Clitoria ternatea L.) 和洛神花 (Hibiscus sabdariffa L.) 粉末对白巧克力甘纳许理化和感官特性的影响

甘纳许是巧克力和奶油的混合物，通常用作馅料或釉料。蝴蝶豌豆和洛神花是可食用花卉，含有潜在的生物活性化合物，可以改善甘纳许的功能。本研究旨在了解添加不同浓度（1%、1.5% 和 2%（w/v））的蝴蝶豌豆和洛神花粉对白巧克力甘纳许的物理和感官特性的影响。分析样品的含水量、颜色分布、水分活度、总可溶性固体和享乐得分。结果表明，添加蝶豆的甘纳许比添加洛神花的甘纳许的水分含量和活性更高。然而，总可溶性固体分析显示出相反的趋势。添加2%的食用花粉可使甘纳许的水分含量降低达2%。增加蝴蝶豌豆粉的浓度会导致更高的蓝色强度，而在洛神花甘纳许中，对红色没有显着影响。享乐测试表明，食用花卉类型和浓度的差异导致小组成员对所有测试的感官属性的接受度没有显着差异。