Valorization of Capia Pepperseed Flour-II: Sensory Properties and Storage Stability of the New Spreadable Pastes

Basit Öğe Kaydı
dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorBostanci, Huseyin
dc.contributor.authorOk, Selcuk
dc.date.accessioned2025-01-27T20:50:00Z
dc.date.available2025-01-27T20:50:00Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this study was to characterize spreadable products based on the utilization of capia pepperseed flour. Chocolate type including liquid chocolate, and molasses type including grape molasses were evaluated. The volatile aromatics compositions, sensory descriptions, consumer preferences and storage stabilities were studied. 24 volatile compounds in chocolate type and 17 volatile compounds in molasses type were quantified. 1,2,3-propanetriol, ethyl acetate and acetic acid in chocolate type, and acetic acid and methyl acetate in molasses type were dominant in concentrations. Volatiles with aroma descriptions of fruity, ethereal, nutty, buttery, cocoa, almond, green, fatty, caramel, vegetable and similar were quantified. The panel sensorially defined both products with 17 definition terms. Significant differences for brownness, nutty, raw vegetable, bitterness, chocolate/caramel, consistency, spreadability, and refreshment were determined, and thought to be caused from the main ingredients used. Consumer hedonic scores were generally higher for chocolate type, but both need improvements. Oil separation and water activity have not changed during the storage, while some color differences and microstructural changes occurred. Furthermore, free fatty acidity and peroxide value was not increased significantly and lower than 1.8% and 2.5 meqO(2)/kg, respectively. Overall, these new pastes could found some market value.
dc.description.sponsorshipCanakkale Onsekiz Mart University [FYL-2016-896]
dc.description.sponsorshipThis study was funded by FYL-2016-896 project of the Canakkale Onsekiz Mart University. The authors thank for the support.
dc.identifier.doi10.1007/s12649-018-0337-3
dc.identifier.endpage3171
dc.identifier.issn1877-2641
dc.identifier.issn1877-265X
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85046901563
dc.identifier.scopusqualityQ1
dc.identifier.startpage3163
dc.identifier.urihttps://doi.org/10.1007/s12649-018-0337-3
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25384
dc.identifier.volume10
dc.identifier.wosWOS:000484946200035
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofWaste and Biomass Valorization
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectPepperseed flour
dc.subjectPaste
dc.subjectVolatile
dc.subjectSensory
dc.subjectConsumer
dc.subjectStability
dc.titleValorization of Capia Pepperseed Flour-II: Sensory Properties and Storage Stability of the New Spreadable Pastes
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu