The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread
| العنوان: | The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread |
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| المؤلفون: | Derya Genc Polat, Abdullah Baycar, Nevzat Konar, Hamza Goktas, Osman Sagdic |
| المصدر: | Food Science and Technology, Volume: 42, Article number: e66220, Published: 12 MAR 2021 Food Science and Technology (2021) Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| بيانات النشر: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Chemistry, Nutrition. Foods and food supply, Coloring agents, chocolate spread, Plastic viscosity, Pigment, confectionery, visual_art, beetroot, visual_art.visual_art_medium, T1-995, TX341-641, Food science, color stability, Technology (General), functional foods, Food Science, Biotechnology |
| الوصف: | This study determines the possibility of using spread (SC) and compound chocolate (CC) as delivering agents of betalains, bioactive compounds and coloring agents. Therefore, the effects of various beetroot powder concentrations (0.0-1.00 g/100 g) on SC and CC’s quality parameters and the associated visual properties over a 12-week period under accelerated shelf-life conditions were investigated. The hardness and plastic viscosity values of CC significantly increased as the amount of beetroot powder increased (P0.05). The use of beetroot powder for both groups caused a significant decrease in the samples’ color values, and the redness associated with the pigment source also significantly increased (p |
| وصف الملف: | text/html |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b6acc1899fe20b487b6f31c8270f591 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100495&lng=en&tlng=en |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....4b6acc1899fe20b487b6f31c8270f591 |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |