Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies

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dc.authoridALTAN KAMER, Deniz Damla/0000-0002-9119-5979
dc.authoridKAYNARCA, Gulce Bedis/0000-0001-7896-457X
dc.contributor.authorKaynarca, Gulce Bedis
dc.contributor.authorGumus, Tuncay
dc.contributor.authorKamer, Deniz Damla Altan
dc.date.accessioned2024-10-29T17:58:20Z
dc.date.available2024-10-29T17:58:20Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractConfectionery products are widely appreciated and consumed across all age groups. Improving the nutritional composition of these products holds significant importance. Winery waste and pomegranate peel extracts, recognized for their high concentration of phenolic compounds, were used to improve fish gelatin's gel strength and rheological properties. As a novel approach, these modified gelatins were also investigated for potential applications in soft candy. Physicochemical, rheological, textural, sensory properties and melting points of the winery waste and pomegranate peel extracts-added jelly samples were compared with gels with the addition of fish gelatin and commercial bovine gelatin. The addition of winery waste and pomegranate peel extracts improved the functional and rheological properties of fish gelatin. Jelly prepared with 20% winery waste extract-containing gelatin had the highest elastic modulus (G'), while the lowest G' was found in the fish gelatin-added samples. The melting temperatures (T-m) of the jellies were in the range of 45.80-52.76 degrees C, and the glass transition temperature (T-g) was in the range of-40.75 and - 36.23 degrees C. As a result, the thermal, rheological, and sensory properties of the winery waste extract-added jelly sample were developed according to the fish gelatin-added sample.en_US
dc.description.sponsorshipNKUBAP Tekirdag Namik Kemal University Scientific Research Projects Fund (BAP project) [NKU-BAP.03.GA.21.325]en_US
dc.description.sponsorshipWe gladly thank financial support from the NKUBAP Tekirdag Namik Kemal University Scientific Research Projects Fund (BAP project number: NKU-BAP.03.GA.21.325).en_US
dc.identifier.doi10.1007/s11694-023-02023-2
dc.identifier.endpage5208en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85163751826en_US
dc.identifier.startpage5196en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-023-02023-2
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14245
dc.identifier.volume17en_US
dc.identifier.wosWOS:001022085400005en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDifferential scanning calorimetryen_US
dc.subjectFish gelatinen_US
dc.subjectGel strengthen_US
dc.subjectGrape pomaceen_US
dc.subjectPomegranate peelen_US
dc.titleUtilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candiesen_US
dc.typeArticleen_US

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