Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

Basit Öğe Kaydı
dc.authoridTOKATLI DEMIROK, NAZAN/0000-0003-1936-9337
dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.contributor.authorAydogdu, Behiye Incisu
dc.contributor.authorDemirok, Nazan
dc.contributor.authorYikmis, Seydi
dc.date.accessioned2024-10-29T17:59:22Z
dc.date.available2024-10-29T17:59:22Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractPoppy 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.en_US
dc.identifier.doi10.3390/foods12163114
dc.identifier.issn2304-8158
dc.identifier.issue16en_US
dc.identifier.pmid37628113en_US
dc.identifier.scopus2-s2.0-85168884604en_US
dc.identifier.urihttps://doi.org/10.3390/foods12163114
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14713
dc.identifier.volume12en_US
dc.identifier.wosWOS:001057593700001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectpoppy sherbeten_US
dc.subjectsensory propertiesen_US
dc.subjectbioactive compoundsen_US
dc.subjectphenolic compoundsen_US
dc.subjectantioxidant capacityen_US
dc.subjectRSMen_US
dc.titleModeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Processen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu