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

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Title Optimization of the basic formulation of traditional molasses cream using D-optimal mixture design based on textural characteristics
 
Creator Çelik, Ş
Ünver, N
Kazan, D
 
Subject Anhydrous butterfat
D-optimal mixture design
Grape molasses
Molasses cream
Textural analysis
 
Description 350-358
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 (>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.
 
Date 2023-06-28T11:54:08Z
2023-06-28T11:54:08Z
2023-06
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscpr.res.in/handle/123456789/62179
https://doi.org/10.56042/ijtk.v22i2.47477
 
Language en
 
Relation Int Cl.23: A23K 10/33, A23J 1/12
 
Publisher NIScPR-CSIR,India
 
Source IJTK Vol.22(2) [April 2023]