Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridKIAN-POUR, Nasim/0000-0001-9558-4077
dc.authoridMetin Yıldırım, Rusen/0000-0002-5125-1104
dc.authorwosidKonar, Nevzat/Y-9527-2018
dc.authorwosidKIAN-POUR, Nasim/ABB-9680-2021
dc.contributor.authorÖzmen, Duygu
dc.contributor.authorYıldırım, Rüsen Metin
dc.contributor.authorBurşa, Kübra
dc.contributor.authorKian-pour, Nasim
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2023-05-06T17:23:39Z
dc.date.available2023-05-06T17:23:39Z
dc.date.issued2023
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractInduced static-crystallization of grape-molasses (GM) was successfully done via adding crystallized honey (CH) to improve the crystallization rate, crystal size and to obtain a homogeneous crystalline structure of the product with the desirable rheological and textural properties. The effect of CH concentration (5, 10, and 15%) as starter and storage time (1st, 7th, 14th, 21st, and 28th day at 14 degrees C) on the rheological, physicochemical, and crys-tallization characteristics of GM/CH blends was investigated. Flow behavior of the molasses changed to Ostwalt de Waele model from Newtonian behavior. Apparent viscosity and consistency coefficient values increased and flow behavior index decreased with crystallization. Temperature-dependent apparent viscosity at shear rate 50 s-1 was successfully described by the Arrhenius equation. As storage time increased, activation energy increased from 342.17 to 427.16 (J/mol). All samples showed liquid-like properties because the loss modulus was remarkably higher than the storage modulus. The particle-size ranged between 12.60 and 33.20 mu m with the highest value at the 15% sample. Spreadability and firmness values of samples were found to between 0.46 and 5.47 N mm and 0.094-0.195 N, respectively. Spreadability and machinability characteristics of the molasses can be improved by controlled crystallization which can positively affect consumer acceptability of the product.
dc.identifier.doi10.1016/j.ijgfs.2022.100628
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85145693838
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2022.100628
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12225
dc.identifier.volume31
dc.identifier.wosWOS:000908056700002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal Of Gastronomy And Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCrystallization
dc.subjectGrape molasses
dc.subjectSpreadability
dc.subjectReology
dc.subjectTexture
dc.subjectRheological Properties
dc.subjectSensory Properties
dc.subjectChocolate
dc.subjectPekmez
dc.subjectMicrostructure
dc.subjectStability
dc.subjectSugar
dc.subjectColor
dc.titleImprovement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product
dc.typeArticle

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