Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent

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dc.authorid0000-0001-9558-4077
dc.authorid0000-0002-7383-3949
dc.authorid0000-0002-6885-0277
dc.authorscopusid57219654610
dc.authorscopusid56270843900
dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.authorscopusid57188548881
dc.authorscopusid57213160335
dc.authorscopusid57209823324
dc.authorwosidKILIÇLI, Mahmut/AAA-6017-2022
dc.authorwosidKIAN-POUR, Nasim/ABB-9680-2021
dc.contributor.authorBursa, Kübra
dc.contributor.authorKılıçlı, Mahmut
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorGülcü, Mehmet
dc.contributor.authorYaman, Mustafa
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 use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect of composition on the particle size, flow behaviour (Casson yield value and plastic viscosity), as well as total phenolic and resveratrol contents before and after in vitro digestion. The various models (linear, quadratic and cubic) which were identified as significant (P < 0.05) were used in this study. As a result, DGP was found suitable to be used in CC as a bulking agent to partially substitute sucrose, milk powder and whey powder to increase functional properties and decrease the cost of the CC. For CC with the most acceptable rheological properties and a satisfactory level of TPC and resveratrol, optimum usage levels of DGP were identified as 7.1% to 10.0%. Further studies will require to modify flow behaviours by optimizing the particle size of pomace.
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.doi10.1007/s13197-021-05180-8
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.scopus2-s2.0-85108407808
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1007/s13197-021-05180-8
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9891
dc.identifier.wosWOS:000663237500001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectGrape pomace
dc.subjectCompound chocolate
dc.subjectFunctional food
dc.subjectMixture design
dc.subjectOptimization
dc.subjectAntioxidant Dietary Fiber
dc.subjectMilk Chocolate
dc.subjectFlour
dc.subjectDigestibility
dc.subjectParameters
dc.subjectDigestion
dc.subjectQuality
dc.subjectPowder
dc.titleFormulating and studying compound chocolate with adding dried grape pomace as a bulking agent
dc.typeArticle

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