Investigation Of The Effect Of Apricot Fibre Addition On The Chemical And Sensory Properties Of Peanut Butter

Fatma Gül Evcil; Adnan Bozdoğan

Makale detayları

Investigation Of The Effect Of Apricot Fibre Addition On The Chemical And Sensory Properties Of Peanut Butter

Yazarlar:

Fatma Gül Evcil | Adnan Bozdoğan

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.533-541

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001337456

pISSN:

2636-7874

Anahtar kelimeler:

Özet:

 In this study, the effect of different ratios of apricot fibre 0, 1, 2, 4, 8 and 16 on the chemical and sensory properties of peanut butter was investigated. When the results of chemical analysis of apricot fibre added peanut butter were evaluated, total acidity, pH and total phenol compounds increased as the amount of apricot fibre increased, while dry matter and protein values decreased p0.05. As a result of sensory evaluation, the difference between the peanut butters in terms of structure, taste, colour and general taste level was found to be significant p0.05 and peanut butter containing 4 apricot fibre received the highest score. As a result, the production of peanut butter containing 4 apricot fibre can be recommended.

 In this study, the effect of different ratios of apricot fibre 0, 1, 2, 4, 8 and 16 on the chemical and sensory properties of peanut butter was investigated. When the results of chemical analysis of apricot fibre added peanut butter were evaluated, total acidity, pH and total phenol compounds increased as the amount of apricot fibre increased, while dry matter and protein values decreased p0.05. As a result of sensory evaluation, the difference between the peanut butters in terms of structure, taste, colour and general taste level was found to be significant p0.05 and peanut butter containing 4 apricot fibre received the highest score. As a result, the production of peanut butter containing 4 apricot fibre can be recommended.

 In this study, the effect of different ratios of apricot fibre 0, 1, 2, 4, 8 and 16 on the chemical and sensory properties of peanut butter was investigated. When the results of chemical analysis of apricot fibre added peanut butter were evaluated, total acidity, pH and total phenol compounds increased as the amount of apricot fibre increased, while dry matter and protein values decreased p0.05. As a result of sensory evaluation, the difference between the peanut butters in terms of structure, taste, colour and general taste level was found to be significant p0.05 and peanut butter containing 4 apricot fibre received the highest score. As a result, the production of peanut butter containing 4 apricot fibre can be recommended.

 Bu çalışmada, farklı oranlarda kayısı lifi 0, 1, 2, 4, 8 ve 16 ilavesinin yer fıstığı ezmelerinin kimyasal ve duyusal özellikleri üzerindeki etkisi araştırılmıştır. Kayısı lifi katkılı yer fıstığı ezmelerinin kimyasal analiz sonuçları değerlendirildiğinde, kayısı lifi miktarı arttıkça toplam asitlik, pH ve toplam fenol bileşikleri miktarları artmış iken, kuru madde ve protein değerleri azalma göstermiştirp0.05. Duyusal değerlendirme sonucu yapı, tat, renk ve genel beğeni düzeyi bakımından yer fıstığı ezmeleri arasındaki fark önemli bulunmuş p0.05 ve 4 kayısı lifi içeren fıstık ezmesi en yüksek puanı almıştır. Sonuç olarak, 4 kayısı lifi içeren fıstık ezmesi üretimi önerilebilir.

Makale detayları

Investigation Of The Effect Of Apricot Fibre Addition On The Chemical And Sensory Properties Of Peanut Butter

Yazarlar:

Fatma Gül Evcil | Adnan Bozdoğan

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.533-541

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001337456

pISSN:

2636-7874

Peanut butter

Apricot fibre

Chemical properties

Sensory propertiesYer Fıstığı ezmesi

Kayısı lifi

Mineral madde

Sayı

Makale detayları

Investigation Of The Effect Of Apricot Fibre Addition On The Chemical And Sensory Properties Of Peanut Butter

Yazarlar: Fatma Gül Evcil | Adnan Bozdoğan

Yayıncı: Cukurova University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.533-541

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001337456

pISSN: 2636-7874

Peanut butter

Apricot fibre

Chemical properties

Sensory propertiesYer Fıstığı ezmesi

Kayısı lifi

Mineral madde

Sayı

Yazarlar:

Fatma Gül Evcil | Adnan Bozdoğan

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.533-541

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001337456

pISSN:

2636-7874