Record Details

<p>Optimization of the basic formulation of traditional molasses cream using D-optimal mixture design based on textural characteristics</p>

Online Publishing @ NISCAIR

View Archive Info
 
 
Field Value
 
Authentication Code dc
 
Title Statement <p>Optimization of the basic formulation of traditional molasses cream using D-optimal mixture design based on textural characteristics</p>
 
Added Entry - Uncontrolled Name ÇELİK, Şerafettin ; Harran University
ÜNVER, Naciye ; Harran University
KAZAN, Duygu ; Harran University
Scientific Research Project Coordination Unit of Harran University (Project no: 18171), Şanlıurfa, Turkey.
 
Uncontrolled Index Term Anhydrous butterfat, D-optimal mixture design, Grape molasses, Molasses cream, Textural analysis
 
Summary, etc. <p>Molasses cream, which is a blend of Sanliurfa butterfat and grape molasses, is one of the traditional food products of South-eastern Anatolia. Since emulsion is not formed in traditional molasses cream, phase separation occurs over time. The molasses cream formulation was modified with the addition of soy lecithin as an emulsifying agent to prevent phase separation in this study. D-optimal mixture design was used to optimize the basic formulation of the molasses cream according to textural analysis. As a result, the best mixture was the formulation that contained 29.76% anhydrous butterfat, 67.74% molasses and 2.50% lecithin with desirability equal to 0.947. The optimized molasses cream, which had a slightly bright and brownish colour approved by the panellists, gained a high score (&gt;7.0) in terms of odour, flavour, mouthfeel, appearance and overall acceptability. The low free fatty acidity, peroxide and TBARs value indicated that the heating and mixing treatments did not cause significant oxidation in the oil phase.</p><p> </p>
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2023-06-26 16:48:20
 
Electronic Location and Access application/pdf
http://op.niscair.res.in/index.php/IJTK/article/view/47477
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 22, ##issue.no## 2 (2023): Indian Journal of Traditional Knowledge
 
Language Note en
 
Nonspecific Relationship Entry http://op.niscair.res.in/index.php/IJTK/article/download/47477/465553771