Utilization of the barberry extract in the confectionery products

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dc.authorid0000-0001-8850-1819
dc.authorscopusid57222665866
dc.authorscopusid34867833800
dc.authorscopusid6508064731
dc.authorscopusid57222665935
dc.authorscopusid57220210612
dc.authorscopusid54411196400
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorÇoban, Begum
dc.contributor.authorBilgin, Bilal
dc.contributor.authorYurt, Bayram
dc.contributor.authorKopuk, Berkay
dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorPalabıyık, İbrahim
dc.date.accessioned2022-05-11T14:45:03Z
dc.date.available2022-05-11T14:45:03Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color stability (Delta E) values were determined for all sample groups and it was observed that the barberry extract had higher color stability than beet juice concentrate, which was used in the control chewing gum samples as a natural red colorant. The water activity values were within the specified limits for all sample groups except the jelly samples and 10% colorant added chewing gum. The antioxidant and anti-radical properties of all the samples were significantly improved by the addition of the barberry extract. According to the results of the texture profile, the hardness values of all chewing gum and marshmallow samples decreased with the addition of barberry extract, and this decrease became even more important as the concentration increased.
dc.identifier.doi10.1016/j.lwt.2021.111362
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85103694867
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.111362
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9896
dc.identifier.volume145
dc.identifier.wosWOS:000653392100007
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÇoban, Begum
dc.institutionauthorBilgin, Bilal
dc.institutionauthorKopuk, Berkay
dc.institutionauthorAtik, Didem Sözeri
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectConfectionery
dc.subjectNatural colorant
dc.subjectAntioxidant
dc.subjectTexture
dc.subjectAntioxidant Activity
dc.subjectChewing Gum
dc.subjectShelf-Life
dc.subjectFood
dc.subjectFormulation
dc.subjectTexture
dc.subjectTime
dc.titleUtilization of the barberry extract in the confectionery products
dc.typeArticle

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