A preliminary study on the use of phycocyanin as a natural blue color source in toffee-type soft candy: Effect of storage temperature and pigment concentration
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, phycocyanin obtained from Spirulina platensis extract was used at various concentrations as a natural blue color source in toffee-type soft candy, and the effect of various storage temperatures (4, 20, and 40 degrees C) on the color stability was investigated. In addition, main quality parameters, such as water activity, texture, and sensory analysis, were determined in the samples stored for 3 months at 20 degrees C, and thus the effect of phycocyanin addition on the product appeal was studied. According to the results, the addition of phycocyanin powder did not significantly affect water activity (p > .05). As expected, L*, a*, and b* values of the samples changed with the phycocyanin, and the Delta E values of the samples stored at 4, 20, and 40 degrees C varied between 0.14-0.44, 0.84-2.76, and 2.63-7.90, respectively, during the entire storage period. The texture analysis outputs revealed that the use of phycocyanin did not cause any change in the textural properties of the samples (p > .05). Considering the sensory analysis, all studied concentrations scored high in terms of color liking, and the use of phycocyanin in toffee-type soft candy production resulted in a remarkable consumer appeal. Hence, the outcomes of this study show that if temperature control is performed in the production, the organoleptic properties of toffee-type candy products can be enhanced using phycocyanin and can meet consumer requests and demands.
Açıklama
Anahtar Kelimeler
color, confectionery, phycocyanin, storage
Kaynak
Food Science & Nutrition
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
