Evaluation of physicochemical, antioxidant, antibacterial activity, and sensory properties of watermelon rind candy

Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy

“…According to Rezagholizade‐Shirvan et al . (2023), a higher concentration of sugar solution affected the colour values of candy samples, similar observations are recorded in this study. Fan drying did not affect the colour values of the candy, whereas in other case studies, candy dried at higher temperatures significantly affected the colour values due to the condensation of sugars.…”

“…According to Rezagholizade‐Shirvan et al . (2023), the hardness of candy increased with a decrease in moisture content and was also affected by the concentration of syrup (osmotic solution). Cohesiveness and chewiness depend on the internal bond strength of the sample that makes the sample cohesive.…”

“…A maximum acceptability score was given to T 2 (8.5) and a minimum score to control the T 5 sample (7.0). All the above results were by the sensory scores mentioned for water rind candy (Rezagholizade‐Shirvan et al ., 2023). The index of acceptability was maximum for T 4 and minimum for T 5 .…”

“…Textural properties are closely related to the mouth feel of food or food products; firm texture is obtained from high textural values (Rezagholizade‐Shirvan et al ., 2023). Textural properties of turmeric candy are presented in Table 3.…”

Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt

“…Using a hedonic method on a 5-point scale, they assessed the organoleptic characteristics, taste, and appearance of the yogurt samples that were stored at both 4 and 25 °C. ( Rezagholizade-shirvan et al, 2023 , Rezagholizade-shirvan et al, 2023 ) The evaluators ranked each sample from excellent to very unfavorable (1–5) during sensory evaluations conducted on the first, seventh, fourteenth, and twenty-first days. All samples were compared with each other in this process.…”