Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mdpi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Poppy is an important edible plant containing bioactive components. This study aimed to produce good-tasting poppy sherbet by determining the content using a response surface methodology (RSM). At the same time, bioactive components, phenolic compounds, and color properties were investigated in optimum poppy sherbet during storage; 0.26 g of dried corn poppy flowers, 0.15 g of citric acid, and 4.29 g of sucrose values were the most promising, achieving high scores for color, smell, taste, and general acceptance from sensory properties (sensory score of 8.55 for color; 7.19 for smell; 8.38 for taste; 7.98 for general acceptability). A total of nine polyphenols were detected in the optimum poppy sherbet sample; gallic acid was the most common. There was no statistically significant difference between the samples stored on the 0th and 30th days regarding gallic acid content (23.886 +/- 0.164 +/- g/mL, 23.403 +/- 0.343 +/- g/mL) and protocatechuic acid (1.146 +/- 0.048 +/- g/mL, 1.047 +/- 0.038 +/- g/mL). Total flavonoid contents (TFC), total phenolic contents (TPC), CUPRAC (cupric ion reducing antioxidant capacity), DPPH (e free radical diphenylpicrylhydrazyl), total monomeric anthocyanin (TAC), and color values were found to decrease as the storage period increased. It was considered that a highly palatable and rich bioactive component product could be obtained.
Açıklama
Anahtar Kelimeler
poppy sherbet, sensory properties, bioactive compounds, phenolic compounds, antioxidant capacity, RSM
Kaynak
Foods
WoS Q Değeri
Scopus Q Değeri
Cilt
12
Sayı
16
