Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridGÖKTAŞ, Hamza/0000-0001-9802-9378
dc.authorwosidKonar, Nevzat/Y-9527-2018
dc.authorwosidGÖKTAŞ, Hamza/A-4558-2019
dc.contributor.authorGoktas, Hamza
dc.contributor.authorBaycar, Abdullah
dc.contributor.authorKonar, Nevzat
dc.contributor.authorYaman, Mustafa
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-05-19T14:40:03Z
dc.date.available2024-05-19T14:40:03Z
dc.date.issued2023
dc.departmentİstinye Üniversitesien_US
dc.description.abstractWhite compound chocolate (CC) and chocolate spread (CS) do not contain cocoa solids and thus they have deficiency of antioxidant activity. So, paprika extract (PE) was used to develop the visual and functional features of compound chocolate (CC) and chocolate spread (CS). Color stability of both chocolate samples was investigated for 12 weeks under accelerated shelf-life conditions and using PE significantly increased + a*, C*, and h degrees values of chocolate samples (P < 0.05). Also, at the end of shelf life, Delta E values were determined as > 2.83 and > 3.74 for CC and CS samples, respectively. Using PE in the production of CC and CS samples significantly increased antioxidant activity for pre-and post in vitro digestion, except for post digestion of S025 samples (P < 0.05). General acceptability of the CS samples decreased with increasing of PE ratios, for CC samples it was increased except for C100. The results showed that PE can be used in the production of functional chocolate with high antioxidant activity and as a natural coloring agent.en_US
dc.identifier.doi10.1007/s11694-023-01871-2
dc.identifier.endpage3412en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85149785125en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3403en_US
dc.identifier.urihttps://doi.org10.1007/s11694-023-01871-2
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4896
dc.identifier.volume17en_US
dc.identifier.wosWOS:000947981900002en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240519_kaen_US
dc.subjectChocolateen_US
dc.subjectPaprikaen_US
dc.subjectColor Stabilityen_US
dc.subjectBioavailabilityen_US
dc.subjectSensory Evaluationen_US
dc.titleUsing paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailabilityen_US
dc.typeArticleen_US

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