Deniz Ürünleri ile Hazırlanan İçeceğin Duyusal Özelliklerinin Belirlenmesi
Sensorial properties of healthy beverages as well as all foods, is an important issue in development of new food products. In general, the consumer interests are increasing in the healthy beverages and seafood. Although there is potential of processing unknown raw materials as beverages, their resea...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Çanakkale Onsekiz Mart University
2019-07-01
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| Series: | Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/754642 |
| _version_ | 1797919554577367040 |
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| author | Eray UZUN Nermin BERİK |
| author_facet | Eray UZUN Nermin BERİK |
| author_sort | Eray UZUN |
| collection | DOAJ |
| description | Sensorial properties of healthy beverages as well as all foods, is an important issue in development of new food products. In general, the consumer interests are increasing in the healthy beverages and seafood. Although there is potential of processing unknown raw materials as beverages, their research on product development is limited. In studies related to new product development; it is expected that they should be acceptable in terms of sensorial and they should be sustainable and economical. Attention should be paid to species having economical value in spite of they are not among the traditional. With this context, chemical composition and importance of the seafood as an alternative food are known. In this study; sea urchin (Paracentrotus lividus) tests, which are considered to be waste were evaluated. Sea lettuce (Ulva rigida) and a local rice species called as Osmancık (Oryza sativa) were used to increasing the quality of the healthy drinks. Sensory analyzes were performed with expert panellists (10 people) for the products obtained with different formulations. According to sensory analysis; products were rated as good with 112.5 points in the by hedonic rating (0-150). |
| first_indexed | 2024-04-10T13:48:26Z |
| format | Article |
| id | doaj.art-05abe9f9998d445184f506377b9e0866 |
| institution | Directory Open Access Journal |
| issn | 2651-5326 |
| language | English |
| last_indexed | 2024-04-10T13:48:26Z |
| publishDate | 2019-07-01 |
| publisher | Çanakkale Onsekiz Mart University |
| record_format | Article |
| series | Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries |
| spelling | doaj.art-05abe9f9998d445184f506377b9e08662023-02-15T16:10:52ZengÇanakkale Onsekiz Mart UniversityÇanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries2651-53262019-07-0121127131Deniz Ürünleri ile Hazırlanan İçeceğin Duyusal Özelliklerinin BelirlenmesiEray UZUNhttps://orcid.org/0000-0002-1012-9452Nermin BERİKhttps://orcid.org/0000-0003-3015-8688Sensorial properties of healthy beverages as well as all foods, is an important issue in development of new food products. In general, the consumer interests are increasing in the healthy beverages and seafood. Although there is potential of processing unknown raw materials as beverages, their research on product development is limited. In studies related to new product development; it is expected that they should be acceptable in terms of sensorial and they should be sustainable and economical. Attention should be paid to species having economical value in spite of they are not among the traditional. With this context, chemical composition and importance of the seafood as an alternative food are known. In this study; sea urchin (Paracentrotus lividus) tests, which are considered to be waste were evaluated. Sea lettuce (Ulva rigida) and a local rice species called as Osmancık (Oryza sativa) were used to increasing the quality of the healthy drinks. Sensory analyzes were performed with expert panellists (10 people) for the products obtained with different formulations. According to sensory analysis; products were rated as good with 112.5 points in the by hedonic rating (0-150).https://dergipark.org.tr/tr/download/article-file/754642sea urchinformulationsensory propertieshealthy drink |
| spellingShingle | Eray UZUN Nermin BERİK Deniz Ürünleri ile Hazırlanan İçeceğin Duyusal Özelliklerinin Belirlenmesi Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries sea urchin formulation sensory properties healthy drink |
| title | Deniz Ürünleri ile Hazırlanan İçeceğin Duyusal Özelliklerinin Belirlenmesi |
| title_full | Deniz Ürünleri ile Hazırlanan İçeceğin Duyusal Özelliklerinin Belirlenmesi |
| title_fullStr | Deniz Ürünleri ile Hazırlanan İçeceğin Duyusal Özelliklerinin Belirlenmesi |
| title_full_unstemmed | Deniz Ürünleri ile Hazırlanan İçeceğin Duyusal Özelliklerinin Belirlenmesi |
| title_short | Deniz Ürünleri ile Hazırlanan İçeceğin Duyusal Özelliklerinin Belirlenmesi |
| title_sort | deniz urunleri ile hazirlanan icecegin duyusal ozelliklerinin belirlenmesi |
| topic | sea urchin formulation sensory properties healthy drink |
| url | https://dergipark.org.tr/tr/download/article-file/754642 |
| work_keys_str_mv | AT erayuzun denizurunleriilehazırlananiceceginduyusalozelliklerininbelirlenmesi AT nerminberik denizurunleriilehazırlananiceceginduyusalozelliklerininbelirlenmesi |