Functional wafer cream fortified with carob molasses pulp flour

Özdemır, Yüksel; Öncel, Başak; İlhan, Sevcan

doi:10.1556/066.2022.00136

Cited by 2 publications

(1 citation statement)

References 14 publications

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“…In the production of carob molasses, the part that comes out as waste after extraction is called carob molasses pulp (CMP) (14). CMP contains bioactive components significant for health (18). Since carob molasses pulp has rich in dietary fiber, vitamins, minerals, antioxidants and phenolic components, it is added into food formulations and has an enriching effect on the nutritional and functional properties of the final products (18,19,20).…”

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confidence: 99%

Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt

Öncel

Özdemır

2023

Toros University JFNG

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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.

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Section: Introductionmentioning

confidence: 99%

Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt

Öncel

Özdemır

2023

Toros University JFNG

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Revitalizing traditional Turkish tort cheese into spreadable form: Enhancing bioactive and sensory attributes with utilization of carob molasses pulp that is a food waste

Özbek,

Özdemir

2024

Food Science & Nutrition

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Tort cheese is a traditional cheese that is a gastronomically valuable product, especially in the Mediterranean Region of Turkey, obtained by prolonged boiling of whey, which is one of the most important dairy byproducts. Due to the difficulty of production and its short shelf life, this cheese, which is produced in limited quantities and has low nutritional value, is among the forgotten products. In this study, a spreadable new cheese formulation was developed to increase the edibility and nutritional value of traditional Tort cheese. In this context, pulp (carob molasses pulp (CMP)) from carob molasses production was added to the cheese in different proportions (5%, 10%, and 15%), and some physicochemical, textural, and sensory properties of the cheeses were examined. As a result of the research, it was determined that the addition of CMP caused a decrease in the pH, fat, and protein content of the cheeses, while significantly increasing the dry matter, acidity, ash, carbohydrate, antioxidant activity, and total phenolic content. With CMP addition, the hardness and water‐holding capacity of the cheeses increased, while spreadability, adhesiveness, and syneresis decreased. As the concentration of CMP increased, the L* and b* values decreased, while the a* value increased. In terms of sensory properties, the least preferred sample was the control, while the sample with 5% CMP addition, which is the most spreadable cheese, was the most preferred. As a result, a new product with lower fat content that was more durable and stable, rich in bioactive properties, and with improved sensory attributes was developed.

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Functional wafer cream fortified with carob molasses pulp flour

Cited by 2 publications

References 14 publications

Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt

Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt

Revitalizing traditional Turkish tort cheese into spreadable form: Enhancing bioactive and sensory attributes with utilization of carob molasses pulp that is a food waste

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