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dc.contributor.authorAltınok, Emir
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorGüneş, Recep
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorKurultay, Sefik
dc.date.accessioned2021-12-12T17:00:51Z
dc.date.available2021-12-12T17:00:51Z
dc.date.issued2020
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.108776
dc.identifier.urihttps://hdl.handle.net/20.500.11857/2942
dc.description.abstractNowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skirt and seed powders with different particle sizes (100, 200, 288 and 415 mu m) on the texture, sensory, color, and rheological properties of soft candies. According to the results, the particle size of the grape-derived components was a significant factor for the texture parameters, especially hardness, adhesiveness, chewiness, and resilience. In sensory analyses, samples containing grape seed and skin powder with a particle size of 100 and 200 mu m received the highest score and particles were not felt by the panelists. Also, the use of grape seed and skin powder decreased the L* value of the soft candies compared to the control group, which was parallel to the decrease in the particle size. It was found that r values of model fitting of theological data can be correlated with sensory results. In conclusion, it was shown that grape-derived components can be successfully used in the formulation of soft candy if particle size was adjusted below 200 mu m.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.identifier.doi10.1016/j.lwt.2019.108776
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectConfectioneryen_US
dc.subjectGrape seeden_US
dc.subjectGrape skinen_US
dc.subjectSoft candyen_US
dc.subjectTextureen_US
dc.titleValorisation of grape by-products as a bulking agent in soft candies: Effect of particle sizeen_US
dc.typearticle
dc.authoridKurultay, Sefik/0000-0002-2366-514X
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.identifier.volume118en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57194425167
dc.authorscopusid54411196400
dc.authorscopusid57216176843
dc.authorscopusid53878618900
dc.authorscopusid54881807500
dc.authorscopusid6508326833
dc.identifier.wosWOS:000503313900068en_US
dc.identifier.scopus2-s2.0-85074387008en_US
dc.authorwosidKurultay, Sefik/ABA-9989-2020
dc.authorwosidpalabiyik, ibrahim/V-3781-2017


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