In this study, yogurt and ice cream were enriched with carob extract, for giving them functional properties. Three different types of ice cream were produced with three formulations in terms of carob extract concentration. In the first type only carob extract in proportions of 8, 10 and 12% was added to the mixture. The second and third types were different from the first by their aromas: respectively lemon and chocolate. The yogurt samples were produced based on a set type of yogurt procedure. According to analytical data, considerable increments in D-pinitol content, total phenolic compounds content and antioxidant activity values were observed in both of yogurt and ice cream samples with increasing carob extract added (P < 0.05). The ice cream samples supplemented at a ratio of 8% had higher points in all examined sensory attributes. With respect to the results obtained from the yogurt samples, the one supplemented at a ratio of 10% was scored significantly higher (P < 0.05) on appearance, aroma and taste.
In this study, it was aimed to enrich D-pinitol in carob extract using nanofilters in the range of 1-5 kDa molecular weight cut-off (MWCO). Enrichment stages were extraction, clarification, adsorbent application and nanofiltration applications. The Box-Behnken Response Surface Methodology (RSM) was used to optimize nanofiltration application. D-pinitol content, sugar composition, total phenolic matters (TPC), total dry matters (TDM) and total minerals were determined for the purity control of the product obtained in the final stage. The highest D-pinitol concentration in extracts was achieved in nanofiltration at the 5 kDa MWCO under the condition of 3 bar feed pressure, 25°C feed temperature and 83.3% permeate rate, in which the extract contained 10.48 g/L of D-pinitol. In the study, an optimization model based on pressure, temperature and permeate/retentate ratio variables were created for the nanofiltration process. Thus, the change in the D-pinitol concentration of the extracts depending on different conditions was mathematically modelled with a high accuracy (R2=0.91). Depending on this model, the highest amount of sucrose, TPC and TDM in carob extracts was determined under the condition that the D-pinitol concentration was 8.7%.
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