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dc.contributor.authorKaraman, Safa
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorOzturk, Gokturk
dc.contributor.authorYuksel, Ferhat
dc.contributor.authorToker, Omer Said
dc.contributor.authorDogan, Mahmut
dc.date.accessioned2021-11-09T19:41:48Z
dc.date.available2021-11-09T19:41:48Z
dc.date.issued2017
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.urihttps://doi.org/10.1111/jfpe.12406
dc.identifier.urihttps://hdl.handle.net/20.500.12440/3089
dc.description.abstractIn 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. Practical ApplicationsGrape 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.en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRheological Characteristicsen_US
dc.subjectTemperatureen_US
dc.subjectBehavioren_US
dc.subjectSteadyen_US
dc.titleCharacterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Propertiesen_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.description.wospublicationidWOS:000399308000058en_US
dc.description.scopuspublicationid2-s2.0-85014665686en_US
dc.departmentGümüşhane Üniversitesien_US
dc.authoridYilmaz, Mustafa Tahsin / 0000-0002-5385-8858
dc.authoridOzturk, Gokturk / 0000-0001-8749-803X
dc.authoridDOGAN, Mahmut / 0000-0003-1639-4641
dc.authoridyuksel, ferhat / 0000-0003-1995-9820
dc.authoridToker, Omer Said / 0000-0002-7304-2071
dc.identifier.volume40en_US
dc.identifier.issue2en_US
dc.identifier.doi10.1111/jfpe.12406
dc.authorwosidToker, Omer Said / M-3991-2019
dc.authorwosidYilmaz, Mustafa Tahsin / O-3036-2015
dc.authorwosidOzturk, Gokturk / AAC-2560-2019
dc.authorscopusid23485442200
dc.authorscopusid8396971300
dc.authorscopusid56311651500
dc.authorscopusid55531431000
dc.authorscopusid53878618900
dc.authorscopusid35890181300


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