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

Abstract

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.