Investigation of storage response of a plant latex based soft candy colored with blue pigment obtained from Arthrospira (Spirulina) platensis
Journal of Food Science and Technology, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2025
- Doi Numarası: 10.1007/s13197-025-06338-4
- Dergi Adı: Journal of Food Science and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, BIOSIS, Compendex, INSPEC
- Anahtar Kelimeler: Kenger gum, Toffee production, Phycocyanin, Color stability
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Kırklareli Üniversitesi Adresli: Evet
Özet
A special plant latex (kenger gum) was used in toffee type candy production with a new process. Phycocyanin was added to the candy samples as a natural blue color source. Phycocyanin was found to be quite stable in novel samples produced with plant latex. The use of phycocyanin in toffee type soft candy production resulted in high consumption appeal.