Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

• Published in: Foods Vol. 12; no. 16; p. 3114
• Main Authors: Aydoğdu, Behiye İncisu, Tokatlı Demirok, Nazan, Yıkmış, Seydi
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.08.2023; MDPI
• Subjects: Analysis; Anthocyanin; Anthocyanins; Antimicrobial agents; antioxidant capacity; Antioxidants; bioactive compounds; Biological activity; Citric acid; Color; Cupric ions; Dietary minerals; Flavonoids; Flowers; Flowers & plants; Food; Food science; Free radicals; Gallic acid; Herbicides; Independent variables; Ingredients; Olfaction; Opium trade; Papaver; Phenolic compounds; Phenols; Polyphenols; Poppies; poppy sherbet; Protocatechuic acid; Quality management; Response surface methodology; RSM; Sensory properties; Smell; Statistical analysis; Sucrose; Taste; Europe
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12163114

Poppy is an important edible plant containing bioactive components. This study aimed to produce good-tasting poppy sherbet by determining the content using a response surface methodology (RSM). At the same time, bioactive components, phenolic compounds, and color properties were investigated in optimum poppy sherbet during storage; 0.26 g of dried corn poppy flowers, 0.15 g of citric acid, and 4.29 g of sucrose values were the most promising, achieving high scores for color, smell, taste, and general acceptance from sensory properties (sensory score of 8.55 for color; 7.19 for smell; 8.38 for taste; 7.98 for general acceptability). A total of nine polyphenols were detected in the optimum poppy sherbet sample; gallic acid was the most common. There was no statistically significant difference between the samples stored on the 0th and 30th days regarding gallic acid content (23.886 ± 0.164 μg/mL, 23.403 ± 0.343 μg/mL) and protocatechuic acid (1.146 ± 0.048 μg/mL, 1.047 ± 0.038 μg/mL). Total flavonoid contents (TFC), total phenolic contents (TPC), CUPRAC (cupric ion reducing antioxidant capacity), DPPH (e free radical diphenylpicrylhydrazyl), total monomeric anthocyanin (TAC), and color values were found to decrease as the storage period increased. It was considered that a highly palatable and rich bioactive component product could be obtained.