Spreadable Pumpkin Seed Cream Production and Determination of Its Nuritional, Textural and Sensory Properties
This work aimed to develop a formulation of pumpkin seed paste and to evaluate its nutritional, sensory and textural properties. In the study, a delicious product was tried to be obtained with raw materials with high functional properties. Pumpkin Seed Cream was produced in four groups as roasted, r...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2022-05-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5156 |
| _version_ | 1797918923295817728 |
|---|---|
| author | Ezgi Demir Özer Rümeysa Hacer Güneş Muhammed Furkan Yılmaz |
| author_facet | Ezgi Demir Özer Rümeysa Hacer Güneş Muhammed Furkan Yılmaz |
| author_sort | Ezgi Demir Özer |
| collection | DOAJ |
| description | This work aimed to develop a formulation of pumpkin seed paste and to evaluate its nutritional, sensory and textural properties. In the study, a delicious product was tried to be obtained with raw materials with high functional properties. Pumpkin Seed Cream was produced in four groups as roasted, roasted and cinnamon added, unroasted, unroasted and cinnamon added. The roasting process was carried out for 12 min. at 160°C. The effect of roasting pumpkin seeds and adding cinnamon to the formulation on cream samples produced within the scope of the study were investigated. Firmness, consistency, cohesiveness and spread ability properties were investigated of samples. It was determined that the roasting of pumpkin seeds used in the formulation created a statistically significant difference in the spreadability properties of the samples. As a result of the color analysis of the samples, the brightest and greener color intensity was detected in the unroasted group. The appearance, odor, texture and flavor profiles of samples were examined in sensory analysis. In terms of general taste, the unroasted and cinnamon-free group was most appreciated. |
| first_indexed | 2024-04-10T13:37:08Z |
| format | Article |
| id | doaj.art-c98e196048c44ff8b5f19fe338ba7f54 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:37:08Z |
| publishDate | 2022-05-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-c98e196048c44ff8b5f19fe338ba7f542023-02-15T16:11:21ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2022-05-0110589389810.24925/turjaf.v10i5.893-898.51562477Spreadable Pumpkin Seed Cream Production and Determination of Its Nuritional, Textural and Sensory PropertiesEzgi Demir Özer0Rümeysa Hacer Güneş1Muhammed Furkan Yılmaz2Department of Gastronomy and Culinary Arts, School of Applied Sciences, Cappadocia University, Uçhisar, 50420 NevşehirDepartment of Gastronomy and Culinary Arts, School of Applied Sciences, Cappadocia University, Uçhisar, 50420 NevşehirDepartment of Gastronomy and Culinary Arts, School of Applied Sciences, Cappadocia University, Uçhisar, 50420 NevşehirThis work aimed to develop a formulation of pumpkin seed paste and to evaluate its nutritional, sensory and textural properties. In the study, a delicious product was tried to be obtained with raw materials with high functional properties. Pumpkin Seed Cream was produced in four groups as roasted, roasted and cinnamon added, unroasted, unroasted and cinnamon added. The roasting process was carried out for 12 min. at 160°C. The effect of roasting pumpkin seeds and adding cinnamon to the formulation on cream samples produced within the scope of the study were investigated. Firmness, consistency, cohesiveness and spread ability properties were investigated of samples. It was determined that the roasting of pumpkin seeds used in the formulation created a statistically significant difference in the spreadability properties of the samples. As a result of the color analysis of the samples, the brightest and greener color intensity was detected in the unroasted group. The appearance, odor, texture and flavor profiles of samples were examined in sensory analysis. In terms of general taste, the unroasted and cinnamon-free group was most appreciated.http://www.agrifoodscience.com/index.php/TURJAF/article/view/5156duyusal analizkabak çekirdeğisürülebilir krematekstür |
| spellingShingle | Ezgi Demir Özer Rümeysa Hacer Güneş Muhammed Furkan Yılmaz Spreadable Pumpkin Seed Cream Production and Determination of Its Nuritional, Textural and Sensory Properties Turkish Journal of Agriculture: Food Science and Technology duyusal analiz kabak çekirdeği sürülebilir krema tekstür |
| title | Spreadable Pumpkin Seed Cream Production and Determination of Its Nuritional, Textural and Sensory Properties |
| title_full | Spreadable Pumpkin Seed Cream Production and Determination of Its Nuritional, Textural and Sensory Properties |
| title_fullStr | Spreadable Pumpkin Seed Cream Production and Determination of Its Nuritional, Textural and Sensory Properties |
| title_full_unstemmed | Spreadable Pumpkin Seed Cream Production and Determination of Its Nuritional, Textural and Sensory Properties |
| title_short | Spreadable Pumpkin Seed Cream Production and Determination of Its Nuritional, Textural and Sensory Properties |
| title_sort | spreadable pumpkin seed cream production and determination of its nuritional textural and sensory properties |
| topic | duyusal analiz kabak çekirdeği sürülebilir krema tekstür |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5156 |
| work_keys_str_mv | AT ezgidemirozer spreadablepumpkinseedcreamproductionanddeterminationofitsnuritionaltexturalandsensoryproperties AT rumeysahacergunes spreadablepumpkinseedcreamproductionanddeterminationofitsnuritionaltexturalandsensoryproperties AT muhammedfurkanyılmaz spreadablepumpkinseedcreamproductionanddeterminationofitsnuritionaltexturalandsensoryproperties |