Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridSAGDIC, OSMAN/0000-0002-2063-1462
dc.authoridGOKTAS, HAMZA/0000-0001-9802-9378
dc.authoridbaycar, abdullah/0000-0003-4995-2275
dc.contributor.authorBaycar, Abdullah
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPoyrazoglu, Ender Sinan
dc.contributor.authorGoktas, Hamza
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-12-24T19:29:34Z
dc.date.available2024-12-24T19:29:34Z
dc.date.issued2021
dc.departmentSiirt Üniversitesi
dc.description.abstractThis study examined the effect of black carrot extract (BCE), an important anthocyanin source, in the composition of different cocoa products (white spread and compound chocolate) with a factorial design. Water activity, moisture content, color, textural, sensory, melting, and flow behavior properties of the samples were determined. Total phenolic compounds and antioxidant capacity of samples were determined before and after in vitro digestion. Moisture content, particle size, hardness, a*, h degrees, yield stress, plastic viscosity values increased in compound chocolate samples significantly (p < .05). Particle size, a*, and h degrees values increased in spread samples, but no significant effect on sensory properties was determined. BCE in compound chocolate caused a decrease in the sensory parameters. The bioaccessibility values for total phenolic compounds and antioxidant activity in both groups were determined as 125.5%-244.4% and 118.6%-255.8%, respectively. These values show BCE may be an important phenolic delivering agent without any intolerable quality character change. Novelty impact statement Black carrot extract (BCE) powder was used as a coloring agent and anthocyanin source. This study is the first study using BCE powder in the spread (SC) and compound chocolate (CC). In vitro bioaccessibility of total phenolic compounds was increased. BCE powder has the potential to improve the visual and functional properties of SC and CC.
dc.description.sponsorshipSiirt University Scientific Research Projects Office (BAP) [2020-SuMuH-026]
dc.description.sponsorshipThe authors would like to thank the Tayas Food Company (Kocaeli, Turkey) for the pilot production plant, which was used during sample preparation. The authors also would like to thank Siirt University Scientific Research Projects Office (BAP) [Project No. 2020-SuMuH-026] for their contribution to this research.
dc.identifier.doi10.1111/jfpp.15392
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85101859952
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.15392
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7141
dc.identifier.volume45
dc.identifier.wosWOS:000622414300001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.titleUsing white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract
dc.typeArticle

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