No abstract

Wafer cream is an important product used in many foods, especially confectionery products, and consumed with delight. Therefore, nutritional enrichment of this product is of great importance. In this study, a new functional product was developed by adding carob molasses pulp (CMP) flour obtained from carob fruit, which has unique nutritional and bioactive properties, to wafer cream, increasing its nutritional value and antioxidant activity. When 15% CMP flour was added to the wafer cream formulation, there was an increase of approximately 58.43 and 78.77%, respectively, in total polyphenol and antioxidant levels compared to the control group (without CMP flour). In addition, since the product developed is in cocoa colour, consumer preference has increased. It has been determined that phytochemical and nutritive components of the wafer cream increased as a result of the use of carob flour.

Yogurt, one of the fermented dairy products, is one of the foods consumed daily in many countries. In recent years, many studies have been carried out to increase the nutritional value of yogurt. In this study, a product favored by consumers has been developed by adding carob molasses pulp (CMP), which is rich in antioxidant components and dietary fiber, to yogurt. For this purpose, the effect of adding different amounts of carob molasses pulp (CMP) to yogurt on the physical, chemical and sensory properties of yogurt was investigated. As a result of the yogurt production, it was determined that the pH of the samples decreased (p<0.05) due to the increasing use of CMP, while the total titratable acidity increased (p>0.05). According to the results of color analysis, L* and a * values decreased (p<0.05) and b* values increased (p>0.05) in the samples compared to those with and without CMP. Depending on the use of CMP, significant increases were observed in the antioxidant capacity and total phenolic substance amounts of the samples and it was determined that CMP provided functionality to the final product (3.16 - 5.86 µmol Trolox/100 g and 8.07 - 14.07 mg GAE) /100 g ). According to the results of the sensory analysis, the samples enriched with 0.75% CMP by the panelists in terms of color and appearance, smell, taste, texture and consistency (with a spoon), structure and consistency (in the mouth) and general acceptability received the highest score.