Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

Abstract

Poppy is an important edible plant containing bioactive components. This study aimed to produce good-tasting poppy sherbet by determining the content using a response surface methodology (RSM). At the same time, bioactive components, phenolic compounds, and color properties were investigated in optimum poppy sherbet during storage; 0.26 g of dried corn poppy flowers, 0.15 g of citric acid, and 4.29 g of sucrose values were the most promising, achieving high scores for color, smell, taste, and general acceptance from sensory properties (sensory score of 8.55 for color; 7.19 for smell; 8.38 for taste; 7.98 for general acceptability). A total of nine polyphenols were detected in the optimum poppy sherbet sample; gallic acid was the most common. There was no statistically significant difference between the samples stored on the 0th and 30th days regarding gallic acid content (23.886 ± 0.164 μg/mL, 23.403 ± 0.343 μg/mL) and protocatechuic acid (1.146 ± 0.048 μg/mL, 1.047 ± 0.038 μg/mL). Total flavonoid contents (TFC), total phenolic contents (TPC), CUPRAC (cupric ion reducing antioxidant capacity), DPPH (e free radical diphenylpicrylhydrazyl), total monomeric anthocyanin (TAC), and color values were found to decrease as the storage period increased. It was considered that a highly palatable and rich bioactive component product could be obtained.

Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life

“…In this study, gallic acid, which had the highest amount, showed a significant decrease of (29.21 ± 0.41 to 21.12 ± 0.30 μg/mL) p < 0.05 during the storage period. Similarly to this study, in a study where poppy sherbet was evaluated during storage (30 days), as the time increased, protocatechuic acid (1.146 ± 0.048, 1.047 ± 0.038 μg/mL) and gallic acid (23.886 ± 0.164, 23.403 ± 0.343 μg/mL) nonsignificant decreased . The values of the phenolic compounds gallic acid, gentisic acid, vanillic acid, catechin, ferulic acid, neohesperidin, quercetin, coumarin, p -coumaric acid, and hydroxybenzoic acid at the beginning of storage were higher than the values obtained by Aydoğdu et al The reason for this difference is thought to be due to the phenolic components of bee bread added to poppy sherbet.…”

“…Similarly, Aydoğdu et al. reported that their TFC values were 16.69 ± 0.40, 15.54 ± 0.37, 13.01 ± 0.30, and 12.28 ± 0.21, respectively . This difference may be due to the different methods of adding bee bread and making the sorbet.…”

“…Sawicki et al reported that gallic acid, chlorogenic acid, protocatechuic acid, and routine were detected in bee bread . Among the phenolic compounds, routine, naringin, resveratrol, and trans-cinnamic acid are seen to be higher in poppy sherbet . This result may be because these phenolic compounds are higher in poppy.…”

“…The TPC in bee bread-poppy sherbet was determined as 39.16 ± 0.57 at the beginning and 24.66 ± 0.38 on the 21st day. It was stated that the TPC of poppy sherbet was 31.388 ± 0.413 at the beginning and 27.152 ± 0.016 on the 20th day, while the TPC of bee bread was between 5.6 ± 0.1 and 11.4 ± 0.4 . It is stated that dried poppy flower contains 48.09 ± 0.31 mg GAE/g .…”

“…The poppy sherbet was prepared at the Nutrition and Dietetics Laboratory of Tekirda Namık Kemal University, Tekirdağ, Türkiye. The formula used for the poppy sherbet was the same as that used in the study by Aydoğdu et al In brief, the poppy sherbet was prepared with 0.15 g of lemon powder (citric acid), 4.29 g of sucrose sugar, and 0.26 g of poppy …”