DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL

DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL

Coconut oil has become popular as functional food as the consumer awareness is increasing. Snacks are preferred due to many health benefits. The aim of this study was to compare the effect of the use of honey and coconut oil on the antioxidant, physicochemical and sensory properties of snack pastes....

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Veröffentlicht in:Gıda 2023-08, Vol.48 (4), p.741-749
Hauptverfasser: GÜMÜŞ, Pınar, UÇAN TÜRKMEN, Filiz
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description Coconut oil has become popular as functional food as the consumer awareness is increasing. Snacks are preferred due to many health benefits. The aim of this study was to compare the effect of the use of honey and coconut oil on the antioxidant, physicochemical and sensory properties of snack pastes. Snack paste containing honey-coconut oil (1:0) was coded Type A, containing honey-coconut oil (1:1) was coded Type B and containing honey-coconut oil (0:1) was coded Type C. This study was observed that there were no significant differences with respect to total phenolic content among snack pastes (P >0.05). Although the difference between A and B samples was statistically insignificant with respect to pH values (P >0.05), there were significant differences among snack pastes with respect to water activity and titratable acidity (P 0.05). A ve B numuneleri arasındaki fark pH değerleri açısından istatistiksel olarak önemsiz olmasına rağmen (P >0.05), su aktivitesi ve titre edilebilir asitlik açısından macun örnekleri arasında farklılık önemli bulunmuştur (P
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OIL</title><source>EZB-FREE-00999 freely available EZB journals</source><creator>GÜMÜŞ, Pınar ; UÇAN TÜRKMEN, Filiz</creator><creatorcontrib>GÜMÜŞ, Pınar ; UÇAN TÜRKMEN, Filiz</creatorcontrib><description>Coconut oil has become popular as functional food as the consumer awareness is increasing. Snacks are preferred due to many health benefits. The aim of this study was to compare the effect of the use of honey and coconut oil on the antioxidant, physicochemical and sensory properties of snack pastes. Snack paste containing honey-coconut oil (1:0) was coded Type A, containing honey-coconut oil (1:1) was coded Type B and containing honey-coconut oil (0:1) was coded Type C. This study was observed that there were no significant differences with respect to total phenolic content among snack pastes (P &gt;0.05). Although the difference between A and B samples was statistically insignificant with respect to pH values (P &gt;0.05), there were significant differences among snack pastes with respect to water activity and titratable acidity (P &lt;0.05). It was concluded that snack paste containing coconut oil can be used as an alternative to snack paste containing honey. Hindistan cevizi yağı, tüketici bilinci arttıkça fonksiyonel gıda olarak popüler hale gelmiştir. Atıştırmalıklar, çeşitli sağlık yararları nedeniyle tercih edilmektedir. Bu çalışmanın amacı, bal ve hindistan cevizi yağı kullanımının atıştırmalık macunların antioksidan, fizikokimyasal ve duyusal özellikleri üzerindeki etkisini karşılaştırmaktır. Bal-hindistan cevizi yağı (1:0) içeren atıştırmalık macun Tip A, bal-hindistan cevizi yağı içeren (1:1) atıştırmalık macun Tip B ve bal-hindistan cevizi yağı (0:1) içeren atıştırmalık macun Tip C olarak kodlanmıştır. Bu çalışmada macun örnekleri arasında toplam fenolik madde içeriği açısından önemli bir fark olmadığı görülmüştür (P &gt;0.05). A ve B numuneleri arasındaki fark pH değerleri açısından istatistiksel olarak önemsiz olmasına rağmen (P &gt;0.05), su aktivitesi ve titre edilebilir asitlik açısından macun örnekleri arasında farklılık önemli bulunmuştur (P &lt;0.05). Hindistan cevizi yağı içeren atıştırmalık macunun bal içeren atıştırmalık macuna alternatif olarak kullanılabileceği sonucuna varılmıştır.</description><identifier>ISSN: 1300-3070</identifier><identifier>DOI: 10.15237/gida.GD23035</identifier><language>eng</language><ispartof>Gıda, 2023-08, Vol.48 (4), p.741-749</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c775-7a5b53d9cc4b8a229ab350425a540601d418a9894c49316c3fe425c5cebf6c823</cites><orcidid>0000-0003-4085-9859 ; 0000-0002-3653-9433</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids></links><search><creatorcontrib>GÜMÜŞ, Pınar</creatorcontrib><creatorcontrib>UÇAN TÜRKMEN, Filiz</creatorcontrib><title>DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) 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It was concluded that snack paste containing coconut oil can be used as an alternative to snack paste containing honey. Hindistan cevizi yağı, tüketici bilinci arttıkça fonksiyonel gıda olarak popüler hale gelmiştir. Atıştırmalıklar, çeşitli sağlık yararları nedeniyle tercih edilmektedir. Bu çalışmanın amacı, bal ve hindistan cevizi yağı kullanımının atıştırmalık macunların antioksidan, fizikokimyasal ve duyusal özellikleri üzerindeki etkisini karşılaştırmaktır. Bal-hindistan cevizi yağı (1:0) içeren atıştırmalık macun Tip A, bal-hindistan cevizi yağı içeren (1:1) atıştırmalık macun Tip B ve bal-hindistan cevizi yağı (0:1) içeren atıştırmalık macun Tip C olarak kodlanmıştır. Bu çalışmada macun örnekleri arasında toplam fenolik madde içeriği açısından önemli bir fark olmadığı görülmüştür (P &gt;0.05). A ve B numuneleri arasındaki fark pH değerleri açısından istatistiksel olarak önemsiz olmasına rağmen (P &gt;0.05), su aktivitesi ve titre edilebilir asitlik açısından macun örnekleri arasında farklılık önemli bulunmuştur (P &lt;0.05). 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OIL</title><author>GÜMÜŞ, Pınar ; UÇAN TÜRKMEN, Filiz</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c775-7a5b53d9cc4b8a229ab350425a540601d418a9894c49316c3fe425c5cebf6c823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>GÜMÜŞ, Pınar</creatorcontrib><creatorcontrib>UÇAN TÜRKMEN, Filiz</creatorcontrib><collection>CrossRef</collection><jtitle>Gıda</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>GÜMÜŞ, Pınar</au><au>UÇAN TÜRKMEN, Filiz</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL</atitle><jtitle>Gıda</jtitle><date>2023-08-15</date><risdate>2023</risdate><volume>48</volume><issue>4</issue><spage>741</spage><epage>749</epage><pages>741-749</pages><issn>1300-3070</issn><abstract>Coconut oil has become popular as functional food as the consumer awareness is increasing. Snacks are preferred due to many health benefits. The aim of this study was to compare the effect of the use of honey and coconut oil on the antioxidant, physicochemical and sensory properties of snack pastes. Snack paste containing honey-coconut oil (1:0) was coded Type A, containing honey-coconut oil (1:1) was coded Type B and containing honey-coconut oil (0:1) was coded Type C. This study was observed that there were no significant differences with respect to total phenolic content among snack pastes (P &gt;0.05). Although the difference between A and B samples was statistically insignificant with respect to pH values (P &gt;0.05), there were significant differences among snack pastes with respect to water activity and titratable acidity (P &lt;0.05). It was concluded that snack paste containing coconut oil can be used as an alternative to snack paste containing honey. Hindistan cevizi yağı, tüketici bilinci arttıkça fonksiyonel gıda olarak popüler hale gelmiştir. Atıştırmalıklar, çeşitli sağlık yararları nedeniyle tercih edilmektedir. Bu çalışmanın amacı, bal ve hindistan cevizi yağı kullanımının atıştırmalık macunların antioksidan, fizikokimyasal ve duyusal özellikleri üzerindeki etkisini karşılaştırmaktır. Bal-hindistan cevizi yağı (1:0) içeren atıştırmalık macun Tip A, bal-hindistan cevizi yağı içeren (1:1) atıştırmalık macun Tip B ve bal-hindistan cevizi yağı (0:1) içeren atıştırmalık macun Tip C olarak kodlanmıştır. Bu çalışmada macun örnekleri arasında toplam fenolik madde içeriği açısından önemli bir fark olmadığı görülmüştür (P &gt;0.05). A ve B numuneleri arasındaki fark pH değerleri açısından istatistiksel olarak önemsiz olmasına rağmen (P &gt;0.05), su aktivitesi ve titre edilebilir asitlik açısından macun örnekleri arasında farklılık önemli bulunmuştur (P &lt;0.05). Hindistan cevizi yağı içeren atıştırmalık macunun bal içeren atıştırmalık macuna alternatif olarak kullanılabileceği sonucuna varılmıştır.</abstract><doi>10.15237/gida.GD23035</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-4085-9859</orcidid><orcidid>https://orcid.org/0000-0002-3653-9433</orcidid><oa>free_for_read</oa></addata></record>
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