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Journals / Tekirdağ Ziraat Fakültesi Dergisi / 2026 / Cilt: 23 Sayı: 3

Study of the Fruit Bar Based on Apple Pomace

Elma Posasından Yapılan Meyve Barının Araştırılması

Aigul Usubalieva(Kyrgyz-Turkish Manas University)0000-0001-6597-4234
Vildan Eyiz(NECMETTIN ERBAKAN UNIVERSITY)0000-0003-1081-4166
Selman Türker(NECMETTIN ERBAKAN UNIVERSITY)0000-0003-1233-7906
Zhyldyzai Ozbekova(KYRGYZ - TURKISH MANAS UNIVERSITY)0000-0002-2471-5006
Aybek Bodoshov(KYRGYZ - TURKISH MANAS UNIVERSITY)0000-0002-7644-7074
Anarseyit Deydiev(KYRGYZ - TURKISH MANAS UNIVERSITY)0000-0001-7738-8873
İsmail Tontul(NECMETTIN ERBAKAN UNIVERSITY)0000-0002-8995-1886
Pages
790–802
Publication Date
2026-05-22
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AI Summary & Key Takeaways

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

According to the results the optimized bar contained 18.7% moisture, 1.8% ash, 9.8% protein, 10.1% lipid, 8.7% dietary fibre, 58.5% total carbohydrate, 1.1% acidity, pH 4.4 and 364 kcal/100g energy.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This research aimed to incorporate apple pomace into fruit bar formulations and analyzed quality properties (chemical, physical, color and sensory parameters and biological active ingredients) of the obtained bars.
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Key Findings & Data:According to the results the optimized bar contained 18.7% moisture, 1.8% ash, 9.8% protein, 10.1% lipid, 8.7% dietary fibre, 58.5% total carbohydrate, 1.1% acidity, pH 4.4 and 364 kcal/100g energy.
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Conclusion & Impact:Therefore, incorporation of apple pomace in the bar formulation was a good way to evaluate the apple juice waste and can be used in the production of value-added product.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Antioksidan aktivitesi · Elma posası · Flavonoidler

Abstract

This research aimed to incorporate apple pomace into fruit bar formulations and analyzed quality properties (chemical, physical, color and sensory parameters and biological active ingredients) of the obtained bars. For this purpose, most preferred formulation has been developed using apple pomace, raisins, peanuts, corn semolina, and honey. Then, the chemical composition, the total phenolic content, the total flavonoid content, the antioxidant activity, and the physical properties of the bar were analyzed. According to the results the optimized bar contained 18.7% moisture, 1.8% ash, 9.8% protein, 10.1% lipid, 8.7% dietary fibre, 58.5% total carbohydrate, 1.1% acidity, pH 4.4 and 364 kcal/100g energy. Furthermore, the bar contained 2.386 mg GAE (Gallic Acid Equivalent) kg-1 db (dry basis) of total phenolics and 850 mg CE (Catechin Equivalent) kg-1 db of total flavonoids. The antioxidant activity of fruit bar using by DPPH (2.2-diphenyl-1-picrylhydrazyl radical-scavenging activity), FRAP (Ferric Reducing Antioxidant Power) and CUPRAC (Cupric Reducing Antioxidant Capacity) assays were determined as 25.372 mg TEAA (Triethylammonium Acetate) kg-1 db, 8.701 mg TEAA kg-1 db, and 5.134 mg TEAA kg-1 db, respectively. Also, physical characteristics such as a hardness (94.2±19.1), cohesiveness (0.50±0.12), springiness (0.27±0.09), chewiness (28.2±5.20) and elasticity (0.62±0.06) were determined. Color parameters L, a* and b* were evaluated for the fruit bar. Moreover, sensory analysis revealed that the developed bar had a high level of general appreciation. Effect of storage period on moisture, pH and hardness of fruit bar was also analyzed. Therefore, incorporation of apple pomace in the bar formulation was a good way to evaluate the apple juice waste and can be used in the production of value-added product.

Özet

Bu araştırmada elma posasının meyve barı formülasyon içeriğine dahil edilmesi ve elde edilen barın kalite özellikleri (kimyasal, fiziksel, renk ve duyusal parametreler ve biyolojik aktif bileşenler) analiz edilmesi amaçlanmıştır. Bu amaca kavuşmak için ilk önce elma posası, kuru üzüm, fıstık, mısır irmiği ve bal kullanılarak daha çok tercih edilen formülasyon geliştirilmiştir. Daha sonra optimize edilmiş olan barın kimyasal bileşimi, toplam fenolik içeriği, toplam flavonoid içeriği, antioksidan aktivitesi ve fiziksel özellikleri gibi parametreleri analiz edilmiştir. Kimyasal ve fiziksel analiz sonuçlara göre optimize edilmiş bar %18.7 nem, %1.8 kül, %9.8 protein, %10.1 lipit, %8.7 diyet lifi, %58.5 karbonhidrat, %1.1 asidite, pH 4.4 ve 364 kcal/100g enerji içermektedir. Ayrıca, barda 2.386 mg GAE (Galik Asit Eşdeğeri) kg-1 db (kuru bazda) toplam fenolik ve 850 mg CE (Kateşin Eşdeğeri) kg-1 db toplam flavonoid içerdiği belirlenmiştir. Meyveli barın DPPH (2.2-difenil-1-pikrilhidrazil radikal giderici aktivite), FRAP (Demir İndirgeyici Antioksidan Gücü) ve CUPRAC (Bakır İndirgeyici Antioksidan Kapasitesi) analizleri ile antioksidan aktivitesi sırasıyla 25.372 mg TEAA (Triethylammonium Acetate) kg-1 db, 8.701 mg TEAA kg-1 db ve 5.134 mg TEAA kg-1 db olarak belirlenmiştir. Ayrıca sertlik (94.2±19.1), kohezyonluk (0.50±0.12), esneklik (0.27±0.09), çiğnenebilirlik (28.2±5.20) ve elastikiyet (0.62±0.06) gibi fiziksel özellikleri de belirlenmiştir. Meyveli bar için renk parametreleri olan L, a* ve b* değerlendirilmeye alınmıştır. Ayrıca duyusal analiz sonucunda geliştirilen barın genel beğeni düzeyinin yüksek olduğu ortaya çıkmıştır. Depolama süresinin geliştirilmiş olan meyve barının nemi, pH'ı ve sertliği üzerindeki etkisi de analiz edilmiştir. Bu nedenle, bar formülasyonuna elma posasının dahil edilmesi elma suyu endüstrisi atığını değerlendirmek ve kullanmak için iyi bir yoldur. Ayrıca, elma posası katma değerli ürün üretiminde kullanılabilir.

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Cite This Article

Usubalieva, A., Eyiz, V., Türker, S., Ozbekova, Z., Bodoshov, A., Deydiev, A., Tontul, İ. (2026). Study of the Fruit Bar Based on Apple Pomace. Tekirdağ Ziraat Fakültesi Dergisi, Cilt: 23 Sayı: 3, 790–802. https://doi.org/10.33462/jotaf.1596164

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