Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties

Karaman S., YILMAZ M. T., Ozturk G., YÜKSEL F., TOKER Ö. S., DOĞAN M.

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.40, sa.2, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 40 Sayı: 2
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/jfpe.12406
  • Dergi Adı: JOURNAL OF FOOD PROCESS ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Erciyes Üniversitesi Adresli: Evet

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 (R-2>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.

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.