dc.contributor.author | Palabıyık, İbrahim | |
dc.contributor.author | Durmaz, Yaşar | |
dc.contributor.author | Öner, Barış | |
dc.contributor.author | Toker, Ömer Said | |
dc.contributor.author | Çoksarı, Gülay | |
dc.contributor.author | Konar, Nevzat | |
dc.contributor.author | Tamtürk, Faruk | |
dc.date.accessioned | 2022-05-11T14:44:58Z | |
dc.date.available | 2022-05-11T14:44:58Z | |
dc.date.issued | 2018 | |
dc.identifier.issn | 0921-8971 | |
dc.identifier.issn | 1573-5176 | |
dc.identifier.uri | https://doi.org/10.1007/s10811-017-1324-y | |
dc.identifier.uri | https://hdl.handle.net/20.500.11776/9858 | |
dc.description.abstract | Chlorophyll-a and total carotenoid quantities of Isochrysis galbana and Nannochloropsis oculata biomass dried at different inlet temperatures (150-200 degrees C) using the spray dryer technique were investigated. The amounts of chlorophyll-a in I. galbana and N. oculata biomass were determined in the range of 7.775-11.377 mg g(-1) and 1.1411.836 mg g(-1), respectively. Total carotenoids were found as 1.984-3.373 mg g(-1) (dry biomass) for I. galbana and 0.3780.077 mg g(-1) (dry biomass) for N. oculata. Then, these biomasses were used at levels of 0.5% and 1% as natural green colorants in chewing gum, and color, texture, and sensory properties of chewing gums were investigated. The samples were identified as khaki or light khaki. L* value of the samples containing I. galbana species ranged from 42 to 53, a* value ranged from - 1.3 to - 2.88. b* value ranged from 11.5 to 15, and C* value ranged from 9.4 to 15.2, while L* values ranged from 55 to 65, a* value varied from - 0.03 to - 1.7. b* value varied from 15 to 18.2, and the C* value varied from 15 to 18.2 for N. oculata biomass. The highest cohesiveness value was found as 0.26 in the samples containing 1% I. galbana species dried at 180 degrees C. There were no alga tastes except for chewing gum containing 1% N. oculata dried at 150 degrees C. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Springer | en_US |
dc.identifier.doi | 10.1007/s10811-017-1324-y | |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Confectionery | en_US |
dc.subject | Chewing gum | en_US |
dc.subject | Natural additive | en_US |
dc.subject | Coloring agent | en_US |
dc.subject | Drying | en_US |
dc.subject | Nannaochloropsis oculata | en_US |
dc.subject | Isochrysis galbana | en_US |
dc.subject | Microalgae | en_US |
dc.subject | Fatty-Acid-Composition | en_US |
dc.subject | Porphyridium-Cruentum | en_US |
dc.subject | Isochrysis-Galbana | en_US |
dc.subject | Nannochloropsis Sp | en_US |
dc.subject | Marine Microalgae | en_US |
dc.subject | Nutrition | en_US |
dc.subject | Culture | en_US |
dc.subject | Algae | en_US |
dc.title | Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties | en_US |
dc.type | article | en_US |
dc.relation.ispartof | Journal of Applied Phycology | en_US |
dc.department | Fakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü | en_US |
dc.authorid | 0000-0002-7743-0872 | |
dc.authorid | 0000-0002-1858-5882 | |
dc.authorid | 0000-0001-8850-1819 | |
dc.identifier.volume | 30 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.startpage | 1031 | en_US |
dc.identifier.endpage | 1039 | en_US |
dc.institutionauthor | Palabıyık, İbrahim | |
dc.institutionauthor | Öner, Barış | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.authorscopusid | 54411196400 | |
dc.authorscopusid | 36943856000 | |
dc.authorscopusid | 57195345779 | |
dc.authorscopusid | 53878618900 | |
dc.authorscopusid | 40761342300 | |
dc.authorscopusid | 54881807500 | |
dc.authorscopusid | 57196277802 | |
dc.authorwosid | yu, wilson/AAC-8459-2021 | |
dc.authorwosid | Toker, Omer Said/M-3991-2019 | |
dc.authorwosid | palabiyik, ibrahim/V-3781-2017 | |
dc.identifier.wos | WOS:000431194900026 | en_US |
dc.identifier.scopus | 2-s2.0-85032509878 | en_US |