Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties
Yazarlar (6)
Safa Karaman Erciyes Üniversitesi, Türkiye
Mustafa Tahsin Yılmaz Yıldız Teknik Üniversitesi, Türkiye
Dr. Öğr. Üyesi Göktürk ÖZTÜRK Kırşehir Ahi Evran Üniversitesi, Türkiye
Ferhat Yüksel Erciyes Üniversitesi, Türkiye
Ömer Said Toker Yıldız Teknik Üniversitesi, Türkiye
Mahmut Doğan Erciyes Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Process Engineering | ||
| Dergi ISSN | 0145-8876 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2017 |
| Kabul Tarihi | 12-04-2026 | Yayınlanma Tarihi | – |
| Cilt / Sayı / Sayfa | 40 / 2 / 12406–0 | DOI | 10.1111/jfpe.12406 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpe.12406 | ||
| Özet |
| In this study, blends of grape molasses, sesame paste and honey were prepared at different ratios according to the mixture design and some physicochemical, rheological, bioactive and sensory properties of final blends were studied to create the optimum formulation for the final product. The results showed that the mixture components had significant change on the studied parameters (P < 0.05). Sugar composition of samples changed significantly by the addition of grape molasses and honey which resulted an increase in fructose and glucose. Grape molasses increase in the blend provided a significant increment in total phenolic content and antiradical activity. The blends had viscoelastic character and the mixtures containing higher honey showed more viscous behavior. The highest complex viscosity values were recorded for the blends of sesame paste and honey. Regression models having quite high … |
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BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 19 |
| Scopus | 7 |
| Web of Science | 13 |