Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization

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dc.authorid0000-0002-6885-0277
dc.authorid0000-0002-7383-3949
dc.authorid0000-0001-7046-4255
dc.authorid0000-0001-5021-868X
dc.authorscopusid57211601158
dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.authorscopusid55360952800
dc.authorscopusid57219654610
dc.authorscopusid56270843900
dc.authorscopusid57213160335
dc.authorwosidKILIÇLI, Mahmut/AAA-6017-2022
dc.contributor.authorAcan, Betül Gizem
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorBursa, Kübra
dc.contributor.authorKılıçlı, Mahmut
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2022-05-11T14:45:03Z
dc.date.available2022-05-11T14:45:03Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of different mixtures of sugar, total milk originated powders (MOP), as milk powder and whey powder, and hazelnut cake (HC) on the physicochemical properties, as well as in vitro digestion of total phenolic compound before and after digestion and its bioaccessibility. Results were described by appropriate mathematical models defined by using best-fitting analysis. According to the results, the fitted models illustrated a desirable coefficient of determination (>= 81%). The optimization of the variables indicated that using 43.562% sugar, 7.186% MOP and 7.252% HC produced the optimum chocolate spread with the highest desirability (1.00) without unwanted variations in the quality properties. The HC as an industrial by-product could be used in chocolate spread to increase bioactive compounds and also to decrease product costs by decreasing the sugar, milk and whey powder of the final product.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG217O054]
dc.description.sponsorshipThis work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK) , Project No: TOVAG217O054.
dc.identifier.doi10.1016/j.lwt.2021.111548
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85105692814
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.111548
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9894
dc.identifier.volume147
dc.identifier.wosWOS:000685055200006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate spread
dc.subjectHazelnut cake
dc.subjectOptimization
dc.subjectMixture design
dc.subjectCorylus-Avellana L.
dc.subjectParticle-Size Distribution
dc.subjectFlow Properties
dc.subjectProtein
dc.subjectMeal
dc.subjectFat
dc.subjectStability
dc.subjectDiets
dc.subjectFish
dc.titlePhysicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
dc.typeArticle

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