The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread

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dc.authoridSAGDIC, OSMAN/0000-0002-2063-1462
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridGOKTAS, HAMZA/0000-0001-9802-9378
dc.authoridbaycar, abdullah/0000-0003-4995-2275
dc.contributor.authorBaycar, Abdullah
dc.contributor.authorKonar, Nevzat
dc.contributor.authorGoktas, Hamza
dc.contributor.authorSagdic, Osman
dc.contributor.authorPolat, Derya Genc
dc.date.accessioned2024-12-24T19:30:20Z
dc.date.available2024-12-24T19:30:20Z
dc.date.issued2022
dc.departmentSiirt Üniversitesi
dc.description.abstractThis study determines the possibility of using spread (SC) and compound chocolate (CC) as delivering agents of betalains, bioactive compounds and coloring agents. Therefore, the effects of various beetroot powder concentrations (0.0-1.00 g/100 g) on SC and CC's quality parameters and the associated visual properties over a 12-week period under accelerated shelf-life conditions were investigated. The hardness and plastic viscosity values of CC significantly increased as the amount of beetroot powder increased (P<0.05), the particle size while melting behavior, water activity, moisture content and sensory properties did not significantly change (P<0.05). The D90 and textural properties (firmness, stickiness, adhesion, work of shear) of the SC samples were significantly affected with the addition of beetroot powder (P<0.05), but no significant differences were observed in moisture content, water activity and some sensory properties (P>0.05). The use of beetroot powder for both groups caused a significant decrease in the samples' color values, and the redness associated with the pigment source also significantly increased (p<0.05). The findings revealed that high concentrations of beetroot powder did not significantly impact CC's color stability to the same extent that it impacted the SC's color stability. This study was made as a preliminary study to produce functional foods.
dc.identifier.doi10.1590/fst.66220
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.scopus2-s2.0-85126124442
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1590/fst.66220
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7491
dc.identifier.volume42
dc.identifier.wosWOS:000773384000022
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectconfectionery
dc.subjectbeetroot
dc.subjectchocolate spread
dc.subjectcolor stability
dc.subjectfunctional foods
dc.titleThe effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread
dc.typeArticle

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