Red raspberry (Rubus ideaus L.) extracts: A novel ingredient in cemen paste

摘要

Red raspberry (Rubus ideaus L.) has promising potential for the concept of “clean-labelfood” as a natural coloring and flavoring agent as well as its bioactive properties. Theobjective of this study was to determine some properties of lyophilized red raspberrywater extract (LRWE) and its optimal levels contributing to the improvementof pastırma cemen paste (CP) quality. LRWE displayed high total phenolic and anthocyanincontent, and strong antioxidant activity. Incorporating LRWE into CP improvedthe instrumental redness and sensory color scores between 10.52%–38.79%and 9.62%–71.55%,respectively, depending on the extract level. Compared to thecontrol, the pH, lightness (L*), and yellowness (b*) values of CP decreased with theaddition of LRWE, while the redness (a*), titratable acidity, anthocyanin content, andmetal chelating activity (MCA) increased. According to these results, 3%, 4%, and 5%LRWE levels can be recommended to enhance the color, sensory acceptability, andfunctional properties of CP.