In vitro gastrointestinal digestion of a novel toffee type soft candy formulated by a latex obtained from Gundelia tournefortii L. and enriched with a lactic acid-based propolis extract

Simple item page
dc.authoridCeylan, Fatma Duygu/0000-0002-2858-2482
dc.contributor.authorGunes, Recep
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorCeylan, Fatma Duygu
dc.contributor.authorCapanoglu, Esra
dc.contributor.authorYurt, Bayram
dc.contributor.authorKurultay, Sefik
dc.date.accessioned2024-10-29T17:58:24Z
dc.date.available2024-10-29T17:58:24Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn this study, a toffee type soft candy product was developed for the first time with a new production process by means of using a plant based latex (kenger gum) obtained from Gundelia tournefortii L. D-optimal mixture design was used for the optimization of components in the kenger gum added sugared (KGS) and sugar-free (KGSF) candy samples. According to optimization step, the amounts of kenger gum that provided the best sensory scores were found as 2.16 g/100 g and 2.00 g/100 g sample for KGS and KGSF formulations, respectively, and then lactic acid (80 %) based propolis extract (LPE, 0.5 %, 1 %, 2.5 %) were added to these novel candy samples. According to the results, water activity values were determined as 0.6210-0.6315, 0.6197-0.6290 and 0.5226-0.5313 for the control, KGS, and KGSF groups, respectively. Considering the instrumental texture and color parameters, use of kenger gum and different amounts of LPE caused differences in the characteristic properties of samples. Compared to the control group, chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, and rosmarinic acid were detected in the samples with added kenger gum. The presence of both kenger gum and LPE in candy samples might have resulted with an interaction and affected the in vitro bioaccessibility of the phenolic compounds.
dc.description.sponsorshipAcknowledgements This research did not receive any specific grant from funding agencies in the public, commercial, or not -for-profit sectors.
dc.identifier.doi10.1016/j.fbp.2024.06.003
dc.identifier.endpage91
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.scopus2-s2.0-85196166313
dc.identifier.scopusqualityQ1
dc.identifier.startpage82
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2024.06.003
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14295
dc.identifier.volume147
dc.identifier.wosWOS:001258777500001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood and Bioproducts Processing
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectKenger gum
dc.subjectToffee
dc.subjectOptimization
dc.subjectPropolis extract
dc.subjectBioaccessibility
dc.titleIn vitro gastrointestinal digestion of a novel toffee type soft candy formulated by a latex obtained from Gundelia tournefortii L. and enriched with a lactic acid-based propolis extract
dc.typeArticle

Files

Collections

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar 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