1 Ocak 2021 Dergi makalesi Açık Erişim

Aykin-Dincer, Elif; Gungor, Keziban Kubra; Caglar, Emine; Erbas, Mustafa

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/230846</identifier>
  <creators>
    <creator>
      <creatorName>Aykin-Dincer, Elif</creatorName>
      <givenName>Elif</givenName>
      <familyName>Aykin-Dincer</familyName>
      <affiliation>Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07058 Antalya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Gungor, Keziban Kubra</creatorName>
      <givenName>Keziban Kubra</givenName>
      <familyName>Gungor</familyName>
      <affiliation>Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07058 Antalya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Caglar, Emine</creatorName>
      <givenName>Emine</givenName>
      <familyName>Caglar</familyName>
      <affiliation>Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07058 Antalya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Erbas, Mustafa</creatorName>
      <givenName>Mustafa</givenName>
      <familyName>Erbas</familyName>
      <affiliation>Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07058 Antalya, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>The Use Of Beetroot Extract And Extract Powder In Sausages As Natural Food Colorant</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2021</publicationYear>
  <dates>
    <date dateType="Issued">2021-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/230846</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1515/ijfe-2019-0052</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 mu mol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L-star), yellowness (b(star)) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 mu mol.MDA/kg) and powder (19.03 mu mol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.</description>
  </descriptions>
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