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Journals / Gıda / 2026 / Cilt: 51 Sayı: 1

DETERMINATION OF ANTIOXIDANT, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SOME OTTOMAN SHERBETS

BAZI OSMANLI ŞERBETLERİNİN ANTİOKSİDAN, FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

Görkem Teyin(DOĞUŞ ÜNİVERSİTESİ)0000-0002-1959-2603
Journal
Gıda
Pages
129–138
Publication Date
2026-01-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

When considered from a sensory perspective, the highest general appreciation score was given to cinnamon sherbet, while the most delicious sherbet was found to be basil sherbet.

📌 3 Key Takeaways

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Objective & Hypothesis:This study aimed to determine the antioxidant, physicochemical and sensory properties of some Ottoman sherbets (Sirkencubin, Cinnamon, Basil, Hibiscus). pH, total acidity, viscosity, °Brix, color, ascorbic acid content, total phenolic compound, DPPH and ABTS radical scavenging activities and sensory parameters were discussed in the study.
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Key Findings & Data:As a result, it was observed that there was a statistical significance between the physicochemical properties of the sherbets depending on the raw material used (P<0.05), sherbets prepared with direct plant-based raw materials such as Basil and Hibiscus contained more total phenolics compared to other sherbets, and purple-colored sherbets such as Basil and Hibiscus had higher antioxidant capacity.
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Conclusion & Impact:When considered from a sensory perspective, the highest general appreciation score was given to cinnamon sherbet, while the most delicious sherbet was found to be basil sherbet.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Antioksidan aktivite · Osmanlı şerbetleri · duyusal özellikler

Abstract

This study aimed to determine the antioxidant, physicochemical and sensory properties of some Ottoman sherbets (Sirkencubin, Cinnamon, Basil, Hibiscus). pH, total acidity, viscosity, °Brix, color, ascorbic acid content, total phenolic compound, DPPH and ABTS radical scavenging activities and sensory parameters were discussed in the study. As a result, it was observed that there was a statistical significance between the physicochemical properties of the sherbets depending on the raw material used (P<0.05), sherbets prepared with direct plant-based raw materials such as Basil and Hibiscus contained more total phenolics compared to other sherbets, and purple-colored sherbets such as Basil and Hibiscus had higher antioxidant capacity. When considered from a sensory perspective, the highest general appreciation score was given to cinnamon sherbet, while the most delicious sherbet was found to be basil sherbet.

Özet

Bu çalışmada bazı Osmanlı şerbetlerinin (Sirkencubin, Tarçın, Reyhan, Hibiskus) antioksidan, fizikokimyasal ve duyusal özelliklerinin belirlenmesi amaçlanmıştır. Çalışmada pH, titrasyon asitliği, viskozite, °Brix, renk, askorbik asit bileşimi, toplam fenolik bileşik, DPPH ve ABTS radikal arındırma aktivitesi ile duyusal parametreler tartışılmıştır. Sonuç olarak kullanılan hammaddeye bağlı olarak şerbetlerin fiziksel özellikleri arasında istatistiksel olarak anlamlı bir fark olduğu (P<0.05), reyhan ve hibiskus gibi doğrudan bitkisel kaynaklı hammaddelerle hazırlanan şerbetlerin diğer şerbetlere göre daha fazla toplam fenolik madde içerdiği, reyhan ve hibiskus gibi mor renkli şerbetlerin ise daha yüksek antioksidan kapasiteye sahip olduğu görülmüştür. Duyusal açıdan bakıldığında en yüksek genel beğeni puanı tarçın şerbetine verilirken, en lezzetli şerbetin reyhan şerbeti olduğu görülmüştür.

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Cite This Article

Teyin, G. (2026). DETERMINATION OF ANTIOXIDANT, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SOME OTTOMAN SHERBETS. Gıda, Cilt: 51 Sayı: 1, 129–138. https://doi.org/10.15237//gida.GD25127

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