Browsing by Author "Konar, N."

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Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties

Acan, B.G.; Kilicli, M.; Bursa, K.; Toker, O.S.; Palabiyik, I.; Gulcu, M.; Konar, N.; Yaman, Mustafa (Academic Press, 2020)

In this study, dried grape (Cabernet sauvignon) pomace (DGP) as a by-product of wine production was used in the chocolate spread (CS) instead of various amounts of sugar and milk originated powders (MOP; skimmed milk and ...
Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties

Bursa, K.; Toker, O.S.; Palabiyik, I.; Yaman, Mustafa; Kian-Pour, N.; Konar, N.; Kilicli, M. (Academic Press, 2020)

The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: ...