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

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dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.contributor.authorGunes, Recep
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorKurultay, Sefik
dc.date.accessioned2024-10-29T17:58:16Z
dc.date.available2024-10-29T17:58:16Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
dc.identifier.doi10.1002/fsn3.4401
dc.identifier.issn2048-7177
dc.identifier.scopus2-s2.0-85201100185
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1002/fsn3.4401
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14180
dc.identifier.wosWOS:001290321800001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectcolor
dc.subjectconfectionery
dc.subjectphycocyanin
dc.subjectstorage
dc.titleA 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
dc.typeArticle

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