COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS
Yıl: 2021 Cilt: 46 Sayı: 1 Sayfa Aralığı: 190 - 200 Metin Dili: İngilizce DOI: 10.15237/gida. GD20132 İndeks Tarihi: 02-06-2021
COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS
Öz: The lack of standard regulations for the formulation of hazelnut-cacao spreads makes them susceptible tofood fraud.The present study examines the chemical, rheological and sensory characteristics of six differentcommercial hazelnut-cacao spreads coded as A, B, C, D, E and F. The color values for L*, chroma and hueangle were detected between 32.68-38.11, 13.76-17.18, 50.83-54.61, respectively. Sucrose was the only sugartype detected in the samples and its concentration was found between 53.63-57.60 g/100g spread. Fortextural analysis sample F was found firmer and stickier than other samples. Aldehyde, pyrazine, terpene,phenol, ketone, furan and acid compounds were detected as volatile aroma compounds and their relativeconcentrations showed significant difference between each other. The total phenolic content of the sampleswas detected between 346.81-643.09 mgGAE/kgDFW. Catechin (21.13-35.79 mg/kgDFW) andepicatechin (44.62-108 mg/kgDFW) were the major phenolic compounds of the tested spreads. Sensorialresults showed that the samples B and D are the most preferred ones.
Anahtar Kelime: KAKAOLU-FINDIK KREMALARININ BAZI KİMYASAL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI
Öz: Kakaolu fındık kreması formülasyonu için herhangi bir standartın bulunmaması ürünü tağşiş ve taklite açık hale getirmektedir. Bu çalışmada piyasadan temin edilen altı farklı kakaolu-fındık kremasının (A, B, C, D, E ve F olarak kodlanmıştır) kimyasal, tekstürel ve duyusal özellikleri incelenmiştir. L*, chroma ve hue açısı için renk değerleri sırasıyla 32.68-38.11, 13.76-17.18, 50.83-54.61 arasında tespit edilmiştir. Örneklerde şekerlerden yalnızca sakkaroz tespit edilmiş olup, miktarları 53.63-57.60 g/100 g krema arasında bulunmuştur. Örneklerin tekstürel farklılıkları enstrümantal olarak uygulanan sürülebilirlik testleri ile belirlenmiş ve F örneği, diğer numunelere göre daha sert ve yapışkan bulunmuştur. Uçucu aroma bileşikleri olarak aldehit, pirazin, terpen, fenol, keton, furan ve asit bileşikleri tespit edilmiş ve bağıl konsantrasyonları birbirleri arasında anlamlı farklılık göstermiştir. Örneklerin toplam fenolik madde içeriği 346.81-643.09 mg GAE/kg DFW arasında, kateşin (21.13- 35.79 mg/kg DFW) ve epikateşin (44.62-108 mg/kg DFW) baskın fenolik bileşikler olarak belirlenmiştir. Duyusal analiz sonuçları, B ve D numunelerinin en çok tercih edilenler olduğunu göstermiştir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Polat S (2021). COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS. , 190 - 200. 10.15237/gida. GD20132 |
| Chicago | Polat Suleyman COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS. (2021): 190 - 200. 10.15237/gida. GD20132 |
| MLA | Polat Suleyman COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS. , 2021, ss.190 - 200. 10.15237/gida. GD20132 |
| AMA | Polat S COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS. . 2021; 190 - 200. 10.15237/gida. GD20132 |
| Vancouver | Polat S COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS. . 2021; 190 - 200. 10.15237/gida. GD20132 |
| IEEE | Polat S "COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS." , ss.190 - 200, 2021. 10.15237/gida. GD20132 |
| ISNAD | Polat, Suleyman. "COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS". (2021), 190-200. https://doi.org/10.15237/gida. GD20132 |
| APA | Polat S (2021). COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS. GIDA, 46(1), 190 - 200. 10.15237/gida. GD20132 |
| Chicago | Polat Suleyman COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS. GIDA 46, no.1 (2021): 190 - 200. 10.15237/gida. GD20132 |
| MLA | Polat Suleyman COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS. GIDA, vol.46, no.1, 2021, ss.190 - 200. 10.15237/gida. GD20132 |
| AMA | Polat S COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS. GIDA. 2021; 46(1): 190 - 200. 10.15237/gida. GD20132 |
| Vancouver | Polat S COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS. GIDA. 2021; 46(1): 190 - 200. 10.15237/gida. GD20132 |
| IEEE | Polat S "COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS." GIDA, 46, ss.190 - 200, 2021. 10.15237/gida. GD20132 |
| ISNAD | Polat, Suleyman. "COMPARISON OF SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF COMMERCIAL HAZELNUT-CACAO SPREADS". GIDA 46/1 (2021), 190-200. https://doi.org/10.15237/gida. GD20132 |
