Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size

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dc.authorid0000-0002-2366-514X
dc.authorid0000-0001-8850-1819
dc.authorid0000-0002-7383-3949
dc.authorscopusid57194425167
dc.authorscopusid54411196400
dc.authorscopusid57216176843
dc.authorscopusid53878618900
dc.authorscopusid54881807500
dc.authorscopusid6508326833
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorAltinok, Emir
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorGüneş, Recep
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorKurultay, Şefik
dc.date.accessioned2022-05-11T14:45:02Z
dc.date.available2022-05-11T14:45:02Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
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.
dc.identifier.doi10.1016/j.lwt.2019.108776
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85074387008
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.108776
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9885
dc.identifier.volume118
dc.identifier.wosWOS:000503313900068
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorKurultay, Şefik
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.subjectConfectionery
dc.subjectGrape seed
dc.subjectGrape skin
dc.subjectSoft candy
dc.subjectTexture
dc.subjectTexture Profile Analysis
dc.subjectSkin
dc.subjectGels
dc.subjectStarch
dc.subjectLife
dc.titleValorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
dc.typeArticle

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