Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties
Yazarlar (6)
Erciyes Üniversitesi, Türkiye
Yıldız Teknik Üniversitesi, Türkiye
Dr. Öğr. Üyesi Göktürk ÖZTÜRK
Kırşehir Ahi Evran Üniversitesi, Türkiye
Erciyes Üniversitesi, Türkiye
Yıldız Teknik Üniversitesi, Türkiye
Erciyes Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Process Engineering | ||
| Dergi ISSN | 0145-8876 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2017 |
| Cilt / Sayı / Sayfa | 40 / 2 / 12406–0 | DOI | 10.1111/jfpe.12406 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpe.12406 | ||
| Özet |
| In this study, blends of grape molasses, sesame paste and honey were prepared at different ratios according to the mixture design and some physicochemical, rheological, bioactive and sensory properties of final blends were studied to create the optimum formulation for the final product. The results showed that the mixture components had significant change on the studied parameters (P < 0.05). Sugar composition of samples changed significantly by the addition of grape molasses and honey which resulted an increase in fructose and glucose. Grape molasses increase in the blend provided a significant increment in total phenolic content and antiradical activity. The blends had viscoelastic character and the mixtures containing higher honey showed more viscous behavior. The highest complex viscosity values were recorded for the blends of sesame paste and honey. Regression models having quite high determination of coefficients (R2 > 0.71) were constructed for the studied parameters. Multiple response optimization results showed that the most preferred blend should contain 34.66% of grape molasses, 34.11% of sesame paste and 31.23% of honey. Practical Applications: Grape molasses, honey and sesame paste are commonly consumed food products which are rich in energy and many functional components. The people generally consume them in their daily diets especially in their breakfasts. To combine their functionality and sensory properties, an optimization procedure was applied and the mostly desired blend was determined. Blending affected the rheological, textural and bioactive properties of the sample significantly. The results of the study are very important for food industry. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 13 |
| SCOPUS | 13 |
| Google Scholar | 18 |