Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability

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dc.authoridGOKTAS, HAMZA/0000-0001-9802-9378
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.contributor.authorGoktas, Hamza
dc.contributor.authorBaycar, Abdullah
dc.contributor.authorKonar, Nevzat
dc.contributor.authorYaman, Mustafa
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-12-24T19:24:52Z
dc.date.available2024-12-24T19:24:52Z
dc.date.issued2023
dc.departmentSiirt Üniversitesi
dc.description.abstractWhite compound chocolate (CC) and chocolate spread (CS) do not contain cocoa solids and thus they have deficiency of antioxidant activity. So, paprika extract (PE) was used to develop the visual and functional features of compound chocolate (CC) and chocolate spread (CS). Color stability of both chocolate samples was investigated for 12 weeks under accelerated shelf-life conditions and using PE significantly increased + a*, C*, and h degrees values of chocolate samples (P < 0.05). Also, at the end of shelf life, Delta E values were determined as > 2.83 and > 3.74 for CC and CS samples, respectively. Using PE in the production of CC and CS samples significantly increased antioxidant activity for pre-and post in vitro digestion, except for post digestion of S025 samples (P < 0.05). General acceptability of the CS samples decreased with increasing of PE ratios, for CC samples it was increased except for C100. The results showed that PE can be used in the production of functional chocolate with high antioxidant activity and as a natural coloring agent.
dc.identifier.doi10.1007/s11694-023-01871-2
dc.identifier.endpage3412
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85149785125
dc.identifier.scopusqualityQ1
dc.identifier.startpage3403
dc.identifier.urihttps://doi.org/10.1007/s11694-023-01871-2
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6171
dc.identifier.volume17
dc.identifier.wosWOS:000947981900002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectChocolate
dc.subjectPaprika
dc.subjectColor stability
dc.subjectBioavailability
dc.subjectSensory evaluation
dc.titleUsing paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability
dc.typeArticle

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