Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development

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dc.authorid0000-0003-1173-5793en_US
dc.authorscopusid55992996500en_US
dc.contributor.authorAydemir O.
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorAtalar İ.
dc.date.accessioned2022-04-05T08:20:09Z
dc.date.available2022-04-05T08:20:09Z
dc.date.issued2021en_US
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractA new cocoa carob cream was developed and textural, rheological, and sensorial characteristics of the product were investigated. Three different carob flour (7.5%, 10%, and 12.5%) and palm stearin/palm olein mixture ratios (3.5/96.5%, 5/95%, and 6.5/93.5%) were used in laboratory-scale model manufacturing. The accelerated oil separation (AOS), water activity, spreadability and stickiness values in cocoa carob creams ranged from 6.27% to 12.80%, 0.274 to 0.309, 113 to 1,122 gs, −77.5 to −436 gs, respectively. As the palm stearin content increased and palm olein content decreased, spreadability, stickiness, apparent viscosity, yield stress K′, K″, G′, G″, Aα values increased, however, AOS, Casson plastic viscosity and n′ and n″ values decreased. The palm oil mixture ratio had more effect on the characteristics of the cocoa carob cream than carob flour content. It is concluded that the most preferred cocoa carob cream by panelists has 10% carob flour and 5/95% palm stearin/palm olein ratio. Novelty impact statement: Cocoa carob cream has been developed as a new product. Cocoa carob creams were acceptable by panelists based on sensory evaluation. Ten percent carob flour and 5/95% palm stearin/palm olein ratio provided the best textural, rheological, and sensory results in the production of cocoa carob cream.en_US
dc.identifier.doi10.1111/jfpp.15739en_US
dc.identifier.issn01458892
dc.identifier.issue9en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1888
dc.identifier.volume45en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSarıcaoğlu, Furkan Türker
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Incen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleDynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product developmenten_US
dc.typeArticleen_US

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