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

Yazarlar

DOI:

https://doi.org/10.24925/turjaf.v12i2.296-304.6613

Anahtar Kelimeler:

Wolfberry- Bitter chocolate- Functional food- Tempering

Özet

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.

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Yayınlanmış

2024-02-26

Nasıl Atıf Yapılır

Şat, İhsan G., Takım, E., & Binici, H. İbrahim. (2024). Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive. Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 12(2), 296–304. https://doi.org/10.24925/turjaf.v12i2.296-304.6613

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Araştırma Makalesi