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Journals / Turkish Journal of Analytical Chemistry / 2026 / Cilt: 7 Sayı: 1

Sensory and physicochemical characteristics of mulberry leathers enriched with sesame, almond, sunflower seeds, coconut, and peanut

Burak Güler(GÜMÜŞHANE ÜNİVERSİTESİ, GÜMÜŞHANE MÜHENDİSLİK FAKÜLTESİ)0009-0001-4297-2161
Cemalettin Baltacı(Gümüşhane Üniversitesi Mühendislik ve Doğa Bilimleri Fakültesi Gıda Mühendisliği Bölümü)0000-0002-4336-4002
Murat Küçük(KARADENİZ TEKNİK ÜNİVERSİTESİ)0000-0002-1669-5797
Huri İlyasoğlu(GÜMÜŞHANE ÜNİVERSİTESİ, GÜMÜŞHANE SAĞLIK YÜKSEKOKULU)0000-0001-5710-2954
Turgut Şahinöz(ORDU ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ)0009-0006-9570-807X
Ömer Karpuz(GÜMÜŞHANE ÜNİVERSİTESİ, GÜMÜŞHANE MÜHENDİSLİK FAKÜLTESİ)0000-0002-0546-9831
Fırat Yılmaz(GÜMÜŞHANE ÜNİVERSİTESİ, GÜMÜŞHANE MÜHENDİSLİK FAKÜLTESİ)0000-0003-3633-0012
Kağan Kılınç(GÜMÜŞHANE ÜNİVERSİTESİ, GÜMÜŞHANE MÜHENDİSLİK FAKÜLTESİ)0000-0002-3649-8336
Pages
9–21
Publication Date
2025-01-31
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AI Summary & Key Takeaways

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

These findings revealed that incorporating these condiments enhanced the nutritional values of leather samples, especially in terms of minerals. 100 g of the enriched mulberry leathers had 68.0-70.7 g of carbohydrate, 4.6-5.7 g of protein, 3.6-5.9 g of fat, and 336-359 kcal of energy value.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aimed to investigate the utilization of sesame, sunflower seed, almond, peanut, and coconut as condiments for the enrichment of mulberry leather, known locally as mulberry pestil.
📊
Key Findings & Data:These findings revealed that incorporating these condiments enhanced the nutritional values of leather samples, especially in terms of minerals. 100 g of the enriched mulberry leathers had 68.0-70.7 g of carbohydrate, 4.6-5.7 g of protein, 3.6-5.9 g of fat, and 336-359 kcal of energy value.
💡
Conclusion & Impact:The enriched products might be proposed to provide nutrients and energy in emergencies, especially for adolescents and people affected by disasters.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Almond · coconut · mulberry leather

Abstract

This study aimed to investigate the utilization of sesame, sunflower seed, almond, peanut, and coconut as condiments for the enrichment of mulberry leather, known locally as mulberry pestil. The investigation involved a comprehensive analysis encompassing proximate composition, mineral content, color, physicochemical, and sensory properties. The studied parameters of enriched samples were compared with those of the plain sample. Employing multivariate statistical techniques enabled the differentiation of the enriched leather samples. Consequently, the leather samples were categorized into three groups by the principal component analysis according to their physicochemical and chemical attributes. Strong positive correlations were observed among the studied parameters, as indicated by Spearman's rank correlation coefficients. The physicochemical and chemical properties of enriched samples exhibited substantial variability. The enriched products had abundant calcium, potassium, magnesium, iron, and zinc levels. These findings revealed that incorporating these condiments enhanced the nutritional values of leather samples, especially in terms of minerals. 100 g of the enriched mulberry leathers had 68.0-70.7 g of carbohydrate, 4.6-5.7 g of protein, 3.6-5.9 g of fat, and 336-359 kcal of energy value. The enriched products might be proposed to provide nutrients and energy in emergencies, especially for adolescents and people affected by disasters.

Özet

This study aimed to investigate the utilization of sesame, sunflower seed, almond, peanut, and coconut as condiments for the enrichment of mulberry leather, known locally as mulberry pestil. The investigation involved a comprehensive analysis encompassing proximate composition, mineral content, color, physicochemical, and sensory properties. The studied parameters of enriched samples were compared with those of the plain sample. Employing multivariate statistical techniques enabled the differentiation of the enriched leather samples. Consequently, the leather samples were categorized into three groups by the principal component analysis according to their physicochemical and chemical attributes. Strong positive correlations were observed among the studied parameters, as indicated by Spearman's rank correlation coefficients. The physicochemical and chemical properties of enriched samples exhibited substantial variability. The enriched products had abundant calcium, potassium, magnesium, iron, and zinc levels. These findings revealed that incorporating these condiments enhanced the nutritional values of leather samples, especially in terms of minerals. 100 g of the enriched mulberry leathers had 68.0-70.7 g of carbohydrate, 4.6-5.7 g of protein, 3.6-5.9 g of fat, and 336-359 kcal of energy value. The enriched products might be proposed to provide nutrients and energy in emergencies, especially for adolescents and people affected by disasters.

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Cite This Article

Güler, B., Baltacı, C., Küçük, M., İlyasoğlu, H., Şahinöz, T., Karpuz, Ö., Yılmaz, F., Kılınç, K. (2025). Sensory and physicochemical characteristics of mulberry leathers enriched with sesame, almond, sunflower seeds, coconut, and peanut. Turkish Journal of Analytical Chemistry, Cilt: 7 Sayı: 1, 9–21. https://doi.org/10.51435/turkjac.1594643

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