Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4290
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSahin, Sumeyye-
dc.contributor.authorOzata, Amine Beyza-
dc.date.accessioned2024-03-15T08:37:22Z-
dc.date.available2024-03-15T08:37:22Z-
dc.date.issued2022-
dc.identifier.citationSahin, S., Özata, AB. (2022). Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads. J. Food Process Preserv., 46(12). https://doi.org/10.1111/jfpp.17276en_US
dc.identifier.issn0145-8892-
dc.identifier.issn1745-4549-
dc.identifier.urihttp://dx.doi.org/10.1111/jfpp.17276-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000888161700001-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4290-
dc.descriptionWoS Categories: Food Science & Technologyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Food Science & Technologyen_US
dc.description.abstractIn this study, the potential of hazelnut skin powder (HSP) as a cocoa powder (CP) substitute in the production of cocoa hazelnut spreads was evaluated. CP was replaced with HSP at the ratio of 15%, 30%, and 45% by weight in novel formulations. Free fatty acid (FFA), peroxide value (PV), fatty acid composition, instrumental color and textural properties, sensory attributes, total phenolic content (TPC), antioxidant capacity (AC), and microbial load of the final products were investigated after 30, 60, 90, 180, and 270 days of storage. FFA and PV of cocoa hazelnut spreads significantly increased during storage (p < .05). Palmitic, oleic, and linoleic acid were determined as predominant fatty acids in the new cocoa hazelnut spreads. The cocoa hazelnut spreads with HSP were generally preferred by panelists, and the highest overall acceptability was observed in the cocoa hazelnut spread with 15% HSP. In addition, the substitution of CP with HSP significantly increased TPC, while it did not affect AC. Practical applicationsSubstitution of the cocoa powder with hazelnut skin powder enhanced the textural and sensory properties of the cocoa hazelnut spreads. In addition, a healthier product containing more phenolics can be produced by partially replacing cocoa powder with hazelnut skin powder. The use of hazelnut skin powder as cocoa powder substitute could provide cost reduction in the production of cocoa hazelnut spread and contribute to zero waste in the industry.en_US
dc.description.sponsorshipAltas Food Company (Ordu, Turkey)en_US
dc.language.isoengen_US
dc.publisherWILEY-HINDAWI-LONDONen_US
dc.relation.isversionof10.1111/jfpp.17276en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectcocoa hazelnut spread, cocoa powder substitute, fatty acid composition, hazelnut skin powder, textural propertiesen_US
dc.subjectRED PALM OLEIN, ANTIOXIDANT, POLYPHENOL, QUALITY, FATen_US
dc.titleSubstitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreadsen_US
dc.typearticleen_US
dc.relation.journalJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-9344-7690en_US
dc.identifier.volume46en_US
dc.identifier.issue12en_US
Appears in Collections:Gıda Mühendisliği

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.