1 Ocak 2022 Dergi makalesi Açık Erişim

Bursa, Kubra; Kilicli, Mahmut; Toker, Omer Said; Palabiyik, Ibrahim; Gulcu, Mehmet; Yaman, Mustafa; Kian-Pour, Nasim; Konar, Nevzat

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    "creators": [
      {
        "affiliation": "Yildiz Tech Univ, Chem & Met Engn Fac, Food Engn Dept, Istanbul, Turkey", 
        "name": "Bursa, Kubra"
      }, 
      {
        "affiliation": "Gaziantep Univ, Tech Sci Vocat Sch, Dept Food Proc, Gaziantep, Turkey", 
        "name": "Kilicli, Mahmut"
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      {
        "affiliation": "Yildiz Tech Univ, Chem & Met Engn Fac, Food Engn Dept, Istanbul, Turkey", 
        "name": "Toker, Omer Said"
      }, 
      {
        "affiliation": "Namik Kemal Univ, Agr Fac, Food Engn Dept, Tekirdag, Turkey", 
        "name": "Palabiyik, Ibrahim"
      }, 
      {
        "affiliation": "Minist Agr & Forestry, Food Control Lab Directorate, Balikesir, Turkey", 
        "name": "Gulcu, Mehmet"
      }, 
      {
        "affiliation": "Istanbul Sabahattin Zaim Univ, Hlth Sci Fac, Nutr & Dietet Dept, Istanbul, Turkey", 
        "name": "Yaman, Mustafa"
      }, 
      {
        "affiliation": "Istanbul Aydin Univ, Sch Appl Sci, Food Technol Dept, Istanbul, Turkey", 
        "name": "Kian-Pour, Nasim"
      }, 
      {
        "affiliation": "Eskisehir Osmangazi Univ, Agr Fac, Food Engn Dept, Eskisehir, Turkey", 
        "name": "Konar, Nevzat"
      }
    ], 
    "description": "The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect of composition on the particle size, flow behaviour (Casson yield value and plastic viscosity), as well as total phenolic and resveratrol contents before and after in vitro digestion. The various models (linear, quadratic and cubic) which were identified as significant (P < 0.05) were used in this study. As a result, DGP was found suitable to be used in CC as a bulking agent to partially substitute sucrose, milk powder and whey powder to increase functional properties and decrease the cost of the CC. For CC with the most acceptable rheological properties and a satisfactory level of TPC and resveratrol, optimum usage levels of DGP were identified as 7.1% to 10.0%. Further studies will require to modify flow behaviours by optimizing the particle size of pomace.", 
    "doi": "10.1007/s13197-021-05180-8", 
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    "journal": {
      "issue": "5", 
      "pages": "1704-1714", 
      "title": "JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE", 
      "volume": "59"
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    "resource_type": {
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      "title": "Dergi makalesi", 
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    "science_branches": [
      "Di\u011fer"
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    "title": "Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent"
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