Investigation of the effects of changes in formulation and cooking times on the quality parameters in the production of goji berry leather

Basit Öğe Kaydı
dc.contributor.authorMaras, R. Talay
dc.contributor.authorErdogan, U.
dc.date.accessioned2024-10-04T18:51:15Z
dc.date.available2024-10-04T18:51:15Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractGoji berry (Lycium barbarum L.) is described as a food with several health benefits. This valuable fruit has been processed into fruit leather, which is one of the important traditional products. This study allowed us to determine the effect of changing formulations (starch and flour) and cooking times (10, 15, and 20 min) on quality criteria during goji berry leather production. The goji berry leather samples exhibited the following characteristics: pH values ranging from 4.96 to 4.99, titration acidity values spanning from 2.97% to 3.23%, dry matter content within the range of 84.78% to 87.69%, ash content between 3.12%, and 4.27%, water activity (a(w)) values ranging from 0.37 to 0.38, protein content between 14.71%, and 15.66%, HMF content varying from 17.33 mg/kg to 34.51 mg/kg, total phenolic content ranging from 7.14 mg GAE/g to 7.89 mg GAE/g, total sugar content falling between 61.18%, and 63.89%, reducing sugar content within the range of 60.13% to 61.89%, sucrose content ranging from 0.91% to 2.25%, thickness values ranging from 0.74 mm to 0.89 mm, hardness values varying between 17.09, and 33.27, stickiness values within the range of 4.10 to 23.34, cohesiveness values from 0.85 to 1.00, elasticity values ranging from 0.88 to 0.97, chewability values spanning from 12.85 to 30.85, L(* )values ranging from 27.27 to 32.66, a* values between 8.62, and 10.32, b*values varying from 7.06 to 8.59, C* values within the range of 11.15 to 12.81, and H degrees values falling between 39.31, and 41.13. Following the sensory evaluation of leather samples, it was determined that the color score ranged from 3.80 to 4.27, the smell score fell between 3.53 and 4.00, the taste score varied from 2.93 to 4.00, the mouthfeel score ranged from 2.93 to 3.93, and the general acceptability score was found to be within the range of 3.27 to 4.20. It was determined that cooking time and additional additives affect some quality values of the goji berry leather.en_US
dc.description.sponsorshipScientific Research Project (BAP) of Bayburt University [2018/01-69001-26]en_US
dc.description.sponsorshipThis study was supported by Scientific Research Project (BAP) of Bayburt University with the project number 2018/01-69001-26.en_US
dc.identifier.doi10.56042/ijtk.v22i4.7234
dc.identifier.endpage823en_US
dc.identifier.issn0972-5938
dc.identifier.issn0975-1068
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85183853960en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage815en_US
dc.identifier.urihttps://doi.org/10.56042/ijtk.v22i4.7234
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3443
dc.identifier.volume22en_US
dc.identifier.wosWOS:001159336800013en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherNatl Inst Science Communication-Niscairen_US
dc.relation.ispartofIndian Journal of Traditional Knowledgeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCooking timeen_US
dc.subjectGoji berryen_US
dc.subjectGoji berry leatheren_US
dc.subjectIngredienten_US
dc.subjectLycium barbarum Len_US
dc.titleInvestigation of the effects of changes in formulation and cooking times on the quality parameters in the production of goji berry leatheren_US
dc.typeArticleen_US

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