DETERMINATION OF ANTIOXIDANT, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SOME OTTOMAN SHERBETS
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
Fields of Study & Subjects
Food and Agricultural Sciences
Phytochemicals and Antioxidant Activities
Food Quality and Safety Studies
Publication details
- Journal / source
- GIDA / THE JOURNAL OF FOOD
- Volume
- 51
- Issue
- 1
- Pages
- 129–138
- Publication date
- 31 January 2026