Authors:
Y. Özdemir,
Y. Özdemir
Department of Nutritional and Dietetics, Toros University, Mersin , Turkey
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B. Öncel, and
basak.oncel@toros.edu.tr
https://orcid.org/0000-0001-7372-0138
B. Öncel
Department of Food Technology, Toros University, Mersin , Turkey
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S. İlhan
S. İlhan
Department of Food Engineering, University of Mersin, Ciftlikkoy, 33343 Mersin , Turkey
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Abstract
Wafer cream is an important product used in many foods, especially confectionery products, and consumed with delight. Therefore, nutritional enrichment of this product is of great importance. In this study, a new functional product was developed by adding carob molasses pulp (CMP) flour obtained from carob fruit, which has unique nutritional and bioactive properties, to wafer cream, increasing its nutritional value and antioxidant activity. When 15% CMP flour was added to the wafer cream formulation, there was an increase of approximately 58.43 and 78.77%, respectively, in total polyphenol and antioxidant levels compared to the control group (without CMP flour). In addition, since the product developed is in cocoa colour, consumer preference has increased. It has been determined that phytochemical and nutritive components of the wafer cream increased as a result of the use of carob flour.
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Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu
Indexing and Abstracting Services:
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| 2022 | |
|---|---|
| Web of Science | |
| Total Cites WoS |
892 |
| Journal Impact Factor | 1.1 |
| Rank by Impact Factor |
Food Science and Technology (Q4) |
| Impact Factor without Journal Self Cites |
1.1 |
| 5 Year Impact Factor |
1 |
| Journal Citation Indicator | 0.22 |
| Rank by Journal Citation Indicator |
Food Science and Technology (Q4) |
| Scimago | |
| Scimago H-index |
32 |
| Scimago Journal Rank |
0.231 |
| Scimago Quartile Score |
Food Science (Q3) |
| Scopus | |
| Scopus Cite Score |
1.7 |
| Scopus CIte Score Rank |
Food Science 225/359 (37th PCTL) |
| Scopus SNIP |
0.408 |
| 2021 | |
|---|---|
| Web of Science | |
| Total Cites WoS |
856 |
| Journal Impact Factor | 1,000 |
| Rank by Impact Factor | Food Science & Technology 130/143 Nutrition & Dietetics 81/90 |
| Impact Factor without Journal Self Cites |
0,941 |
| 5 Year Impact Factor |
1,039 |
| Journal Citation Indicator | 0,19 |
| Rank by Journal Citation Indicator | Food Science & Technology 143/164 Nutrition & Dietetics 92/109 |
| Scimago | |
| Scimago H-index |
30 |
| Scimago Journal Rank |
0,235 |
| Scimago Quartile Score |
Food Science (Q3) |
| Scopus | |
| Scopus Cite Score |
1,4 |
| Scopus CIte Score Rank |
Food Sciences 222/338 (Q3) |
| Scopus SNIP |
0,387 |
|
2020
|
|
|
Total Cites
|
768
|
|
WoS
|
|
|
Journal
Impact Factor |
0,650
|
|
Rank by
|
Nutrition & Dietetics 79/89 (Q4)
|
|
Impact Factor
|
Food Science & Technology 130/144 (Q4)
|
|
Impact Factor
|
0,575
|
|
without
|
|
|
Journal Self Cites
|
|
|
5 Year
|
0,899
|
|
Impact Factor
|
|
|
Journal
|
0,17
|
|
Citation Indicator
|
|
|
Rank by Journal
|
Nutrition & Dietetics 88/103 (Q4)
|
|
Citation Indicator
|
Food Science & Technology 142/160 (Q4)
|
|
Citable
|
59
|
|
Items
|
|
|
Total
|
58
|
|
Articles
|
|
|
Total
|
1
|
|
Reviews
|
|
|
Scimago
|
28
|
|
H-index
|
|
|
Scimago
|
0,237
|
|
Journal Rank
|
|
|
Scimago
|
Food Science Q3
|
|
Quartile Score
|
|
|
Scopus
|
248/238=1,0
|
|
Scite Score
|
|
|
Scopus
|
Food Science 216/310 (Q3)
|
|
Scite Score Rank
|
|
|
Scopus
|
0,349
|
|
SNIP
|
|
|
Days from
|
100
|
|
submission
|
|
|
to acceptance
|
|
|
Days from
|
143
|
|
acceptance
|
|
|
to publication
|
|
|
Acceptance
|
16%
|
| Rate |
| 2019 | |
|---|---|
| Total Cites WoS |
522 |
| Impact Factor | 0,458 |
| Impact Factor without Journal Self Cites |
0,433 |
| 5 Year Impact Factor |
0,503 |
| Immediacy Index |
0,100 |
| Citable Items |
60 |
| Total Articles |
59 |
| Total Reviews |
1 |
| Cited Half-Life |
7,8 |
| Citing Half-Life |
9,8 |
| Eigenfactor Score |
0,00034 |
| Article Influence Score |
0,077 |
| % Articles in Citable Items |
98,33 |
| Normalized Eigenfactor |
0,04267 |
| Average IF Percentile |
7,429 |
| Scimago H-index |
27 |
| Scimago Journal Rank |
0,212 |
| Scopus Scite Score |
220/247=0,9 |
| Scopus Scite Score Rank |
Food Science 215/299 (Q3) |
| Scopus SNIP |
0,275 |
| Acceptance Rate |
15% |
| Acta Alimentaria | |
|---|---|
| Publication Model | Hybrid |
| Submission Fee | none |
| Article Processing Charge | 1100 EUR/article |
| Printed Color Illustrations | 40 EUR (or 10 000 HUF) + VAT / piece |
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| Subscription fee 2023 | Online subsscription: 776 EUR / 944 USD Print + online subscription: 896 EUR / 1090 USD |
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| Purchase per Title | Individual articles are sold on the displayed price. |
| Acta Alimentaria | |
|---|---|
| Language | English |
| Size | B5 |
| Year of Foundation |
1972 |
| Volumes per Year |
1 |
| Issues per Year |
4 |
| Founder | Magyar Tudományos Akadémia  |
| Founder's Address |
H-1051 Budapest, Hungary, Széchenyi István tér 9. |
| Publisher | Akadémiai Kiadó |
| Publisher's Address |
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. |
| Responsible Publisher |
Chief Executive Officer, Akadémiai Kiadó |
| ISSN | 0139-3006 (Print) |
| ISSN | 1588-2535 (Online) |
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