The effects of using different plant species and sweeteners (stevia and sucrose) in sherbet production on chemical and sensory quality of sherbet

Karakütük, İsa Arslan; Şengül, Memnune; Zor, Melek; Aksoy, Şafak

doi:10.1007/s11694-023-02041-0

Food Measure

2023

DOI: 10.1007/s11694-023-02041-0

|View full text |Cite

The effects of using different plant species and sweeteners (stevia and sucrose) in sherbet production on chemical and sensory quality of sherbet

İsa Arslan Karakütük

Memnune Şengül

Melek Zor

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Preprint1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Exploring Granola Production Through Oven And Microwave Baking With Different Sweeteners In Trendy Breakfast Cereal

Erdoğan,

Çetintaş,

Barut

et al. 2024

Preprint

View full text Add to dashboard Cite

The objective of this study was to create and characterize an innovative granola, a popular choice in fast-food breakfasts. The granola samples were sweetened with agave syrup (A), honey (H), and stevia (S), and produced using conventional oven (1) and microwave (2) baking techniques at temperatures of 160°C and 300 W, respectively. Among the samples, H1 exhibited the highest total sugar content (26.64 ng/µl), with fructose being the predominant monosaccharide in A and H samples, while saccharose and maltose were more prominent in S-containing samples. Hydroxymethylfurfural was absent in S2, but its concentrations ranged between 10.52 and 85.78 ppm in the other samples. Linoleic acid constituted nearly 52% of the fatty acid composition in all granolas. Limonene (55.23–63.88%) and γ-terpinene (11.88–15.37%) were the most abundant volatile compounds. In terms of organic acid composition, malic acid ranged between 1189.55 and 2022.95 µg/ml, and citric acid fell within the range of 341.58 and 1824.04 µg/ml. The granola specimens also contained individual phenolic compounds such as vanillic acid, vanillin, ferulic acid, propyl gallate, and pyrocatechol. Sensory results suggested that, overall acceptability score of both A2 and H2 sample was approximately the same and located at the top.

show abstract

Exploring Granola Production Through Oven And Microwave Baking With Different Sweeteners In Trendy Breakfast Cereal

Erdoğan,

Çetintaş,

Barut

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

334 Leonard St

Brooklyn, NY 11211

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

The effects of using different plant species and sweeteners (stevia and sucrose) in sherbet production on chemical and sensory quality of sherbet

Cited by 1 publication

References 37 publications

Exploring Granola Production Through Oven And Microwave Baking With Different Sweeteners In Trendy Breakfast Cereal

Exploring Granola Production Through Oven And Microwave Baking With Different Sweeteners In Trendy Breakfast Cereal

Contact Info

Product

Resources

About