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    Öğe
    Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive
    (2024) Şat, İhsan Güngör; Takım, Emine; Binici, Halil İbrahim
    In this study, a new bitter chocolate with functional properties was produced by using different tempering temperatures with different ratios of wolfberry addition and physicochemical, antioxidant, textural and sensory properties of these chocolates were determined. It was observed that fruit ratios on bitter chocolate had a statistically significant (P<0.01) effect on DPPH, ABTS and hardness values, while there was no significant effect on total flavonoid amounts. It was determined that tempering temperature had a significant effect (P<0.01) on pH, reducing sugar, sucrose, total phenolic content (TPC), DPPH, ABTS, total flavonoids (TFC) and hardness values, while it had no significant effect on total dry matter and total sugar values. The rich total phenolic and antioxidant content of the added wolfberry fruit and its substitution for sugar improved the functional properties of the chocolate. As a result of the study, it was possible to introduce a value- added functional product with wolfberry additive to the market, thus pioneering the production of new products as well as the fresh use of the fruit.
  • [ X ]
    Öğe
    Quality Assessment and Bioactive Component Analysis of Honey from Different Geographical Regions in Erzurum, Türkiye
    (Sidas Medya A.S., 2024) Savaş, Adem; Binici, Halil İbrahim; Şat, İhsan Güngör; Kılıç, Mustafa
    In recent years, there has been an increasing interest on foods that are perceived to be healthy and functional among societies. The composition of honey, which plays an important role in human nutrition, is influenced by a number of factors. The aim of this study was to analyze fifteen different honey samples according to various quality criteria and to determine their 5-hydroxymethyl furaldehyde (HMF) and phenolic contents. In this context, honey samples were obtained from five distinct geographical regions within the Erzurum city area in Türkiye. There were statistically significant (P<0.05) differences in the pH, moisture, total sugar, reducing sugar, sucrose, proline, 5 (HF) and phenolic content values among the honey samples. HMF contents of samples varied between 5.20 and 108.12 mg/kg, and their phenolic contents ranged from non-detected to 202.95 mg/kg. While the HMF contents of honey samples were in accordance with the Turkish Food Codex Honey Communiqué (Communiqué No: 2020/7),with an exception of only one sample in terms of its proline and HMF contents. © 2024 Sidas Medya A.S.. All rights reserved.