Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties

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dc.authorscopusid57211601158
dc.authorscopusid56270843900
dc.authorscopusid57219654610
dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.authorscopusid57188548881
dc.authorscopusid57213160335
dc.contributor.authorAcan, Betül Gizem
dc.contributor.authorKılıçlı, Mahmut
dc.contributor.authorBursa, Kübra
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorGülcü, Mehmet
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2022-05-11T14:07:09Z
dc.date.available2022-05-11T14:07:09Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, dried grape (Cabernet sauvignon) pomace (DGP) as a by-product of wine production was used in the chocolate spread (CS) instead of various amounts of sugar and milk originated powders (MOP; skimmed milk and demineralized whey powder 1:1, w/w). The formulations of CS samples were determined using mixture design method. The sugar, MOP and DGP concentrations changed between 35 and 50, 0.066–8.000 and 0.23–15 g/100 g, respectively. According to the results, the consistency coefficient (K) and flow behavior index values of CS samples changed between 8.10 and 28.50 Pa.sn and 0.52–0.71, respectively. In addition, firmness and spreadability parameters were determined between 0.80-1.42 N and 2.15–4.24 N mm, respectively. Total phenolic content in CS samples ranged from 3415 to 13,754 mg GAE/kg and their digestibility ranged between 25% and 84%. Also, the digestibility of resveratrol was determined between 47.6% and 95.7% at different DGP concentrations. All of the established models successfully described the relation with R2 values higher than 0.800. Textural and rheological parameters as well as sensory characteristics of the samples indicated that DGP may be used as a healthy and low-cost ingredient in CS formulation to partially substitute sugar and MOP. © 2020 Elsevier Ltd
dc.description.sponsorshipTOVAG-217O054; Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAK
dc.description.sponsorshipThis work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK) , Project No: TOVAG-217O054 .
dc.identifier.doi10.1016/j.lwt.2020.110451
dc.identifier.issn0023-6438
dc.identifier.scopus2-s2.0-85094568844
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110451
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4987
dc.identifier.volume138
dc.identifier.wosWOS:000608242300004
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherAcademic Press
dc.relation.ispartofLWT
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate spread
dc.subjectConfectionery
dc.subjectDigestibility
dc.subjectGrape pomace
dc.subjectMixture design
dc.subjectDairies
dc.subjectWine
dc.subjectCabernet-Sauvignon
dc.subjectConsistency coefficient
dc.subjectFlow behavior index
dc.subjectMixture design
dc.subjectRheological parameter
dc.subjectSensory characteristics
dc.subjectTotal phenolic content
dc.subjectWine production
dc.subjectSugar industry
dc.titleEffect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
dc.typeArticle

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