Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive

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dc.contributor.authorŞat, İhsan Güngör
dc.contributor.authorTakım, Emine
dc.contributor.authorBinici, Halil İbrahim
dc.date.accessioned2025-03-26T15:54:36Z
dc.date.available2025-03-26T15:54:36Z
dc.date.issued2024
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.24925/turjaf.v12i2.296-304.6613
dc.identifier.endpage304
dc.identifier.issn2148-127X
dc.identifier.issue2
dc.identifier.startpage296
dc.identifier.trdizinid1254396
dc.identifier.urihttps://doi.org/10.24925/turjaf.v12i2.296-304.6613
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1254396
dc.identifier.urihttps://hdl.handle.net/20.500.14704/601
dc.identifier.volume12
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20250326
dc.subjectBiyoloji
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleProduction of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive
dc.typeArticle

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