Effect of Fenugreek Gum and Eggplant Peel Extract on Physicochemical, Storage, Bioactive, and Sensory Properties of Dairy Dessert

Yazarlar

DOI:

https://doi.org/10.24925/turjaf.v11i12.2323-2331.6300

Anahtar Kelimeler:

Eggplant peel extract- fenugreek gum- pudding- anthocyanin- Antioxidant activity

Özet

The objective of this research was to examine the impact of fenugreek gum and eggplant peel extract on multiple characteristics of rice pudding, encompassing parameters such as total soluble solids content, pH, color, syneresis index, storage stability, total phenolic content, antioxidant activity, flavonoid, and anthocyanin content, along with a sensory evaluation using a 5-point hedonic scale. Different concentrations of fenugreek gum (0%, 0.2%, 0.4%) and eggplant peel extract (0%, 0.25%, 0.5%) were prepared and incorporated into the rice pudding formulation at varying levels. Higher concentrations of fenugreek gum and eggplant peel extract in the pudding resulted in improved syneresis percentage (68.25±0.42%). This result shows reduced water release and improved storage stability. The addition of fenugreek gum also positively associated with increased storage stability, while eggplant peel extract had no significant effect. Furthermore, while the content of monomeric anthocyanins, total phenolics, total flavonoids, and antioxidant activity in the rice pudding samples increased with higher concentrations of eggplant peel extract, consumer acceptance scores were reported to be very low.

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Yayınlanmış

2023-12-27

Nasıl Atıf Yapılır

Yazıcıoğlu, N. (2023). Effect of Fenugreek Gum and Eggplant Peel Extract on Physicochemical, Storage, Bioactive, and Sensory Properties of Dairy Dessert . Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 11(12), 2323–2331. https://doi.org/10.24925/turjaf.v11i12.2323-2331.6300

Sayı

Bölüm

Araştırma Makalesi