Utilising grape juice processing by-products as bulking and colouring agent in white chocolate

Simple item page
dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorAltınok, Emir
dc.contributor.authorKurultay, Şefik
dc.contributor.authorKonar, Nevzat
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKopuk, Berkay
dc.contributor.authorGüneş, Recep
dc.contributor.authorPalabıyık, İbrahim
dc.date.accessioned2023-04-20T08:04:12Z
dc.date.available2023-04-20T08:04:12Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.
dc.identifier.doi10.1111/ijfs.15728
dc.identifier.endpage4128
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85127487092
dc.identifier.scopusqualityQ1
dc.identifier.startpage4119
dc.identifier.urihttps://doi.org/10.1111/ijfs.15728
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11003
dc.identifier.volume57
dc.identifier.wosWOS:000794160500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKurultay, Şefik
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorKopuk, Berkay
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBioaccessibility
dc.subjectGrape Pomace
dc.subjectTexture
dc.subjectWhite Chocolate
dc.subjectParticle-Size Distribution
dc.subjectPhysical-Properties
dc.subjectRheological Properties
dc.subjectMilk Chocolate
dc.subjectDietary Fiber
dc.subjectPolyphenols
dc.subjectSweeteners
dc.subjectQuality
dc.subjectInulin
dc.subjectDark
dc.titleUtilising grape juice processing by-products as bulking and colouring agent in white chocolate
dc.typeArticle

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
11003.pdf
Size:
430.25 KB
Format:
Adobe Portable Document Format
Description:
Tam Metin / Full Text
Download

Collections

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu

We collect and process your personal information for the following purposes: Authentication, Preferences, Acknowledgement and Statistics.
To learn more, please read our privacy policy.

Customize