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EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE

Yıl 2024, Cilt: 49 Sayı: 2, 223 - 237, 15.04.2024

Berkay Berk , Pınar Şirin Sevcan Ünlütürk

https://doi.org/10.15237/gida.GD23136

Öz

In this study, low-sugar apple marmalade formulations were developed by partial replacement of sucrose with stevia and sucralose. Their rheological, textural, physicochemical properties and microstructures were evaluated. The concentration of sweeteners was found to have a significant effect on the physicochemical and rheological properties of the formulations. The hardness of marmalades decreased with addition of sweeteners. Herschel–Bulkley model was found to be the best model describing rheological behavior. The consistency index decreased with increasing sweeteners substitution, whereas the flow behavior index showed an increasing trend with the increase of the sweeteners content. Additionally, the microstructure of marmalades with sweetener substitution exhibited a porous structure in the gel network. The increase in sucralose concentration resulted in more surface deformation resulting in weaker gel formation than stevia. Marmalade prepared with 50% stevia substitution was found the best combination and resulted in good sensory properties like marmalade samples containing 500 g sugar.

Anahtar Kelimeler

Marmalade texture rheology sweetener microstructure

Teşekkür

Authors would like to thank Integrated Research Center of Izmir Institute of Technology for conducting microstructure analysis.

Kaynakça

  • Abid, M., Yaich, H., Hidouri, H., Attia, H., Ayadi, M. A. (2018). Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam. Food Chemistry, 239, 1047–1054. https://doi.org/ 10.1016/j.foodchem.2017.07.006
  • Abolila, R., Barakat, H., El-Tanahy, H., El-Mansy, H. (2015). Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams. Food and Nutrition Sciences, 06, 1229–1244. https://doi.org/ 10.4236/fns.2015.613129
  • Barbieri, S. F., de Oliveira Petkowicz, C. L., de Godoy, R. C. B., de Azeredo, H. C. M., Franco, C. R. C., Silveira, J. L. M. (2018). Pulp and Jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and Rheological Properties. Food Chemistry, 263, 292–299. https://doi.org/10.1016/j.foodchem.2018.05.004
  • Basu, S., Shivhare, U. S., Singh, T. V. (2013). Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. Journal of Food Engineering, 114(4), 465–476. https://doi.org/ 10.1016/j.jfoodeng.2012.08.035
  • Basu, S., Shivhare, U. S., Singh, T. V, Beniwal, V. S. (2011). Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering, 105(3), 503–512. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2011.03.014
  • Carbonell, E., Costell, E., Durán, L. (1991). Rheological Indices of Fruit Content in Jams: Influence of Formulation on Time-Dependent Flow of Sheared Strawberry and Peach Jams. Journal of Texture Studies, 22(4), 457–471. https://doi.org/https://doi.org/10.1111/j.1745-4603.1991.tb00504.x
  • Cemeroglu, B. S. (2013). Gıda analizleri. Bizim Grup.
  • Chattopadhyay, S., Raychaudhuri, U., Chakraborty, R. (2014). Artificial sweeteners - a review. Journal of Food Science and Technology, 51(4), 611–621. https://doi.org/10.1007/s13197-011-0571-1
  • Dogan, H., Kokini, J. (2006). Dogan, H. and Kokini, J.L. 2007. Rheological Properties of Foods, Chapter 1 in Handbook of Food Engineering, 2nd edition, D.R. Heldman and D.B. Lund (Eds.). CRC Press Inc., NY, pp. 1-124. (pp. 1–124).
  • Falguera, V., Mengual, A., Vicente, M., Ibarz, A. (2010). Effect of calcium pidolate on the rheological characteristics of jams and gelatins. Food Research International, 43(3), 882–885. https://doi.org/https://doi.org/10.1016/j.foodres.2009.12.005
  • Frazier, R. A. (2007). Capillary Electrophoresis | Food Additives. In I. D. Wilson (Ed.), Encyclopedia of Separation Science (pp. 1–7). Academic Press. https://doi.org/https://doi.org/10.1016/B978-012226770-3/10728-9
  • Fry, J. C. (2012). 3 - Natural low-calorie sweeteners. In D. Baines and R. Seal (Eds.), Natural Food Additives, Ingredients and Flavourings (pp. 41–75). Woodhead Publishing. https://doi.org/10.1533/9780857095725.1.41
  • Gajar, A.-M., Badrie, N. (2002). Processing and Quality Evaluation of a Low-Calorie Christophene Jam (Sechium edule (Jacq.) Swartz. Journal of Food Science, 67(1), 341–346. https://doi.org/https://doi.org/10.1111/j.1365-2621.2002.tb11407.x
  • Garcı́a-Martı́nez, E., Ruiz-Diaz, G., Martı́nez-Monzó, J., Camacho, M. M., Martı́nez-Navarrete, N., Chiralt, A. (2002). Jam manufacture with osmodehydrated fruit. Food Research International, 35(2), 301–306. https://doi.org/https://doi.org/10.1016/S0963-9969(01)00200-9
  • Garrido, J. I., Lozano, J. E., Genovese, D. B. (2015). Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization. LWT - Food Science and Technology, 62(1, Part 1), 325–332. https://doi.org/https://doi.org/10.1016/j.lwt.2014.07.010
  • Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Zemser, M., Weisz, M., Trakhtenberg, S., Màrtín-Belloso, O. (2001). Comparative Contents of Dietary Fiber, Total Phenolics, and Minerals in Persimmons and Apples. Journal of Agricultural and Food Chemistry, 49(2), 952–957. https://doi.org/10.1021/jf000947k
  • Igual, M., Contreras, C., Martínez-Navarrete, N. (2010). Non-conventional techniques to obtain grapefruit jam. Innovative Food Science & Emerging Technologies, 11(2), 335–341. https://doi.org/ 10.1016/j.ifset.2010.01.009
  • International Food Standard - Codex Alimentarius. (2020). Standard for Jams, Jellies and Marmalades. Kanwal, N., Randhawa, M., Iqbal, Z. (2017). Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam. International Food Research Journal, 24, 2017–2027.
  • Koocheki, A., Ghandi, A., Razavi, S. M. A., Mortazavi, S. A., Vasiljevic, T. (2009). The rheological properties of ketchup as a function of different hydrocolloids and temperature. International Journal of Food Science & Technology, 44(3), 596–602. https://doi.org/10.1111/j.1365-2621.2008.01868.x
  • Lal, G., Siddappa, G. S., Tandon, G. L. (1960). Preservation of Fruits and Vegetables. Indian Council of Agricultural Research. https://books.google.com.tr/books?id=gT5cjgEACAAJ
  • Löfgren, C., Walkenström, P., Hermansson, A.-M. (2002). Microstructure and Rheological Behavior of Pure and Mixed Pectin Gels. Biomacromolecules, 3(6), 1144–1153. https://doi.org/10.1021/bm020044v
  • Naknaen, P., Itthisoponkul, T. (2015). Characteristics of Cantaloupe Jams as Affected by Substitution of Sucrose with Xylitol. International Journal of Fruit Science, 15(4), 442–455. https://doi.org/10.1080/15538362.2015.1031433
  • Onoğur, T. A. (2001). Gıda katkı maddeleri. SİDAS. https://books.google.com.tr/books?id=ssqktgAACAAJ
  • Peinado, I., Rosa, E., Heredia, A., Andrés, A. (2012). Rheological characteristics of healthy sugar substituted spreadable strawberry product. Journal of Food Engineering, 113(3), 365–373. https://doi.org/10.1016/j.jfoodeng.2012.06.008
  • Renard, D., van de Velde, F., Visschers, R. W. (2006). The gap between food gel structure, texture and perception. Food Hydrocolloids, 20(4), 423–431. https://doi.org/10.1016/ j.foodhyd.2005.10.014
  • Rippe, J. M., Angelopoulos, T. J. (2016). Relationship between Added Sugars Consumption and Chronic Disease Risk Factors: Current Understanding. Nutrients, 8(11). https://doi.org/10.3390/nu8110697
  • Rubio-Arraez, S., Ferrer, C., Capella, J. V., Ortolá, M. D., Castelló, M. L. (2017). Development of Lemon Marmalade Formulated with New Sweeteners (Isomaltulose and Tagatose): Effect on Antioxidant, Rheological and Optical Properties. Journal of Food Process Engineering, 40(2), e12371. https://doi.org/10.1111/jfpe.12371
  • Sagdic, O., Toker, O. S., Polat, B., Arici, M., Yilmaz, M. T. (2015). Bioactive and rheological properties of rose hip marmalade. Journal of Food Science and Technology, 52(10), 6465–6474. https://doi.org/10.1007/s13197-015-1753-z
  • Sahin, S., Sumnu, S. G. (2006). Physical Properties of Foods. Springer New York. https://books.google.com.tr/books?id=v854Fu2D7VUC
  • Sikorski, Z. E. (2006). Chemical and Functional Properties of Food Components. CRC Press. https://books.google.com.tr/books?id=nufKBQAAQBAJ
  • Tan, C., Cui, B., Lu, Y., Zhao, N., Wang, Y. (2014). Microstructure and rheology of apple jam as influenced by cross-linked acetylated starch. Starch - Stärke, 66(9–10), 780–787. https://doi.org/10.1002/star.201300256
  • Torres, M. D., Raymundo, A., Sousa, I. (2013). Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours. Carbohydrate Polymers, 98(1), 249–256. https://doi.org/https://doi.org/10.1016/j.carbpol.2013.06.018
  • Unluturk, S., Atılgan, M. R., Baysal, A. H., Unluturk, M. S. (2010). Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation. International Journal of Food Microbiology, 142(3), 341–347. https://doi.org/10.1016/ j.ijfoodmicro.2010.07.013
  • Vetter, S., Kunzek, H., Senge, B. (2001). The influence of the pre-treatment of apple cell wall samples on their functional properties. European Food Research and Technology, 212(6), 630–635. https://doi.org/10.1007/s002170100309
  • Vilela, A., Matos, S., Abraão, A. S., Lemos, A. M., Nunes, F. M. (2015). Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile-A Chemometric Approach. Journal of Food Processing, 2015, 749740. https://doi.org/10.1155/2015/749740

SÜKROZUN STEVİA VE SÜKRALOZ İLE KISMEN DEĞİŞTİRİLMESİNİN ELMA MARMELATININ FİZİKOKİMYASAL VE YAPISAL-MEKANİK ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ

Yıl 2024, Cilt: 49 Sayı: 2, 223 - 237, 15.04.2024

Berkay Berk , Pınar Şirin Sevcan Ünlütürk

https://doi.org/10.15237/gida.GD23136

Öz

Bu çalışmada, sükrozun kısmen stevia ve sükraloz ile değiştirilmesiyle düşük şekerli elma marmelatı formülasyonları, geliştirilmiştir. Formülasyonların reolojik, dokusal, fizikokimyasal özellikleri ve mikro yapıları değerlendirilmiştir. Tatlandırıcıların konsantrasyonunun formülasyonların fizikokimyasal ve reolojik özellikleri üzerinde önemli bir etkiye sahip olduğu bulunmuştur. Tatlandırıcı ilavesiyle marmelatların sertliği azalmıştır. Herschel-Bulkley modelinin reolojik davranışı açıklayan en iyi model olduğu bulunmuştur. Tatlandırıcı ikamesinin artmasıyla kıvam indisi azalırken, tatlandırıcı içeriğinin artmasıyla akış davranış indisi artan bir eğilim göstermiştir. Ayrıca tatlandırıcı ilaveli marmelatların mikro yapısı, jel ağında gözenekli bir yapı sergilemiştir. Sükraloz konsantrasyonundaki artış, steviadan daha zayıf jel oluşumuyla sonuçlanan daha fazla yüzey deformasyonuna neden olmuştur. %50 stevia ikamesi ile hazırlanan marmelat en iyi kombinasyon olarak bulmuş ve 500 g şeker içeren marmelat örnekleri gibi iyi duyusal özellikler sağlamıştır.

Anahtar Kelimeler

Marmelat tekstür reoloji tatlandırıcı mikro yapı

Kaynakça

  • Abid, M., Yaich, H., Hidouri, H., Attia, H., Ayadi, M. A. (2018). Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam. Food Chemistry, 239, 1047–1054. https://doi.org/ 10.1016/j.foodchem.2017.07.006
  • Abolila, R., Barakat, H., El-Tanahy, H., El-Mansy, H. (2015). Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams. Food and Nutrition Sciences, 06, 1229–1244. https://doi.org/ 10.4236/fns.2015.613129
  • Barbieri, S. F., de Oliveira Petkowicz, C. L., de Godoy, R. C. B., de Azeredo, H. C. M., Franco, C. R. C., Silveira, J. L. M. (2018). Pulp and Jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and Rheological Properties. Food Chemistry, 263, 292–299. https://doi.org/10.1016/j.foodchem.2018.05.004
  • Basu, S., Shivhare, U. S., Singh, T. V. (2013). Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. Journal of Food Engineering, 114(4), 465–476. https://doi.org/ 10.1016/j.jfoodeng.2012.08.035
  • Basu, S., Shivhare, U. S., Singh, T. V, Beniwal, V. S. (2011). Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering, 105(3), 503–512. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2011.03.014
  • Carbonell, E., Costell, E., Durán, L. (1991). Rheological Indices of Fruit Content in Jams: Influence of Formulation on Time-Dependent Flow of Sheared Strawberry and Peach Jams. Journal of Texture Studies, 22(4), 457–471. https://doi.org/https://doi.org/10.1111/j.1745-4603.1991.tb00504.x
  • Cemeroglu, B. S. (2013). Gıda analizleri. Bizim Grup.
  • Chattopadhyay, S., Raychaudhuri, U., Chakraborty, R. (2014). Artificial sweeteners - a review. Journal of Food Science and Technology, 51(4), 611–621. https://doi.org/10.1007/s13197-011-0571-1
  • Dogan, H., Kokini, J. (2006). Dogan, H. and Kokini, J.L. 2007. Rheological Properties of Foods, Chapter 1 in Handbook of Food Engineering, 2nd edition, D.R. Heldman and D.B. Lund (Eds.). CRC Press Inc., NY, pp. 1-124. (pp. 1–124).
  • Falguera, V., Mengual, A., Vicente, M., Ibarz, A. (2010). Effect of calcium pidolate on the rheological characteristics of jams and gelatins. Food Research International, 43(3), 882–885. https://doi.org/https://doi.org/10.1016/j.foodres.2009.12.005
  • Frazier, R. A. (2007). Capillary Electrophoresis | Food Additives. In I. D. Wilson (Ed.), Encyclopedia of Separation Science (pp. 1–7). Academic Press. https://doi.org/https://doi.org/10.1016/B978-012226770-3/10728-9
  • Fry, J. C. (2012). 3 - Natural low-calorie sweeteners. In D. Baines and R. Seal (Eds.), Natural Food Additives, Ingredients and Flavourings (pp. 41–75). Woodhead Publishing. https://doi.org/10.1533/9780857095725.1.41
  • Gajar, A.-M., Badrie, N. (2002). Processing and Quality Evaluation of a Low-Calorie Christophene Jam (Sechium edule (Jacq.) Swartz. Journal of Food Science, 67(1), 341–346. https://doi.org/https://doi.org/10.1111/j.1365-2621.2002.tb11407.x
  • Garcı́a-Martı́nez, E., Ruiz-Diaz, G., Martı́nez-Monzó, J., Camacho, M. M., Martı́nez-Navarrete, N., Chiralt, A. (2002). Jam manufacture with osmodehydrated fruit. Food Research International, 35(2), 301–306. https://doi.org/https://doi.org/10.1016/S0963-9969(01)00200-9
  • Garrido, J. I., Lozano, J. E., Genovese, D. B. (2015). Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization. LWT - Food Science and Technology, 62(1, Part 1), 325–332. https://doi.org/https://doi.org/10.1016/j.lwt.2014.07.010
  • Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Zemser, M., Weisz, M., Trakhtenberg, S., Màrtín-Belloso, O. (2001). Comparative Contents of Dietary Fiber, Total Phenolics, and Minerals in Persimmons and Apples. Journal of Agricultural and Food Chemistry, 49(2), 952–957. https://doi.org/10.1021/jf000947k
  • Igual, M., Contreras, C., Martínez-Navarrete, N. (2010). Non-conventional techniques to obtain grapefruit jam. Innovative Food Science & Emerging Technologies, 11(2), 335–341. https://doi.org/ 10.1016/j.ifset.2010.01.009
  • International Food Standard - Codex Alimentarius. (2020). Standard for Jams, Jellies and Marmalades. Kanwal, N., Randhawa, M., Iqbal, Z. (2017). Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam. International Food Research Journal, 24, 2017–2027.
  • Koocheki, A., Ghandi, A., Razavi, S. M. A., Mortazavi, S. A., Vasiljevic, T. (2009). The rheological properties of ketchup as a function of different hydrocolloids and temperature. International Journal of Food Science & Technology, 44(3), 596–602. https://doi.org/10.1111/j.1365-2621.2008.01868.x
  • Lal, G., Siddappa, G. S., Tandon, G. L. (1960). Preservation of Fruits and Vegetables. Indian Council of Agricultural Research. https://books.google.com.tr/books?id=gT5cjgEACAAJ
  • Löfgren, C., Walkenström, P., Hermansson, A.-M. (2002). Microstructure and Rheological Behavior of Pure and Mixed Pectin Gels. Biomacromolecules, 3(6), 1144–1153. https://doi.org/10.1021/bm020044v
  • Naknaen, P., Itthisoponkul, T. (2015). Characteristics of Cantaloupe Jams as Affected by Substitution of Sucrose with Xylitol. International Journal of Fruit Science, 15(4), 442–455. https://doi.org/10.1080/15538362.2015.1031433
  • Onoğur, T. A. (2001). Gıda katkı maddeleri. SİDAS. https://books.google.com.tr/books?id=ssqktgAACAAJ
  • Peinado, I., Rosa, E., Heredia, A., Andrés, A. (2012). Rheological characteristics of healthy sugar substituted spreadable strawberry product. Journal of Food Engineering, 113(3), 365–373. https://doi.org/10.1016/j.jfoodeng.2012.06.008
  • Renard, D., van de Velde, F., Visschers, R. W. (2006). The gap between food gel structure, texture and perception. Food Hydrocolloids, 20(4), 423–431. https://doi.org/10.1016/ j.foodhyd.2005.10.014
  • Rippe, J. M., Angelopoulos, T. J. (2016). Relationship between Added Sugars Consumption and Chronic Disease Risk Factors: Current Understanding. Nutrients, 8(11). https://doi.org/10.3390/nu8110697
  • Rubio-Arraez, S., Ferrer, C., Capella, J. V., Ortolá, M. D., Castelló, M. L. (2017). Development of Lemon Marmalade Formulated with New Sweeteners (Isomaltulose and Tagatose): Effect on Antioxidant, Rheological and Optical Properties. Journal of Food Process Engineering, 40(2), e12371. https://doi.org/10.1111/jfpe.12371
  • Sagdic, O., Toker, O. S., Polat, B., Arici, M., Yilmaz, M. T. (2015). Bioactive and rheological properties of rose hip marmalade. Journal of Food Science and Technology, 52(10), 6465–6474. https://doi.org/10.1007/s13197-015-1753-z
  • Sahin, S., Sumnu, S. G. (2006). Physical Properties of Foods. Springer New York. https://books.google.com.tr/books?id=v854Fu2D7VUC
  • Sikorski, Z. E. (2006). Chemical and Functional Properties of Food Components. CRC Press. https://books.google.com.tr/books?id=nufKBQAAQBAJ
  • Tan, C., Cui, B., Lu, Y., Zhao, N., Wang, Y. (2014). Microstructure and rheology of apple jam as influenced by cross-linked acetylated starch. Starch - Stärke, 66(9–10), 780–787. https://doi.org/10.1002/star.201300256
  • Torres, M. D., Raymundo, A., Sousa, I. (2013). Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours. Carbohydrate Polymers, 98(1), 249–256. https://doi.org/https://doi.org/10.1016/j.carbpol.2013.06.018
  • Unluturk, S., Atılgan, M. R., Baysal, A. H., Unluturk, M. S. (2010). Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation. International Journal of Food Microbiology, 142(3), 341–347. https://doi.org/10.1016/ j.ijfoodmicro.2010.07.013
  • Vetter, S., Kunzek, H., Senge, B. (2001). The influence of the pre-treatment of apple cell wall samples on their functional properties. European Food Research and Technology, 212(6), 630–635. https://doi.org/10.1007/s002170100309
  • Vilela, A., Matos, S., Abraão, A. S., Lemos, A. M., Nunes, F. M. (2015). Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile-A Chemometric Approach. Journal of Food Processing, 2015, 749740. https://doi.org/10.1155/2015/749740
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği, Temel Gıda İşlemleri
Bölüm Makaleler
Yazarlar

Berkay Berk 0000-0001-6479-8400

Pınar Şirin Bu kişi benim 0009-0004-1364-0098

Sevcan Ünlütürk 0000-0002-0501-4714

Yayımlanma Tarihi 15 Nisan 2024
Gönderilme Tarihi 6 Aralık 2023
Kabul Tarihi 19 Şubat 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 49 Sayı: 2

Kaynak Göster

APA Berk, B., Şirin, P., & Ünlütürk, S. (2024). EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE. Gıda, 49(2), 223-237. https://doi.org/10.15237/gida.GD23136
AMA Berk B, Şirin P, Ünlütürk S. EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE. GIDA. Nisan 2024;49(2):223-237. doi:10.15237/gida.GD23136
Chicago Berk, Berkay, Pınar Şirin, ve Sevcan Ünlütürk. “EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE”. Gıda 49, sy. 2 (Nisan 2024): 223-37. https://doi.org/10.15237/gida.GD23136.
EndNote Berk B, Şirin P, Ünlütürk S (01 Nisan 2024) EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE. Gıda 49 2 223–237.
IEEE B. Berk, P. Şirin, ve S. Ünlütürk, “EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE”, GIDA, c. 49, sy. 2, ss. 223–237, 2024, doi: 10.15237/gida.GD23136.
ISNAD Berk, Berkay vd. “EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE”. Gıda 49/2 (Nisan 2024), 223-237. https://doi.org/10.15237/gida.GD23136.
JAMA Berk B, Şirin P, Ünlütürk S. EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE. GIDA. 2024;49:223–237.
MLA Berk, Berkay vd. “EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE”. Gıda, c. 49, sy. 2, 2024, ss. 223-37, doi:10.15237/gida.GD23136.
Vancouver Berk B, Şirin P, Ünlütürk S. EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE. GIDA. 2024;49(2):223-37.
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