Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread
Abstract Separate levels of roasted linseed paste (RLP) (15, 22.5, and 30 g), Persian grape molasses (PGM) (40, 50, and 60 g), and high‐protein milk powder (HPMP) (3.75, 6.5, and 9.25 g) were ground and mixed in a ball mill (3 h at 45°C) to make samples of linseed spread (LS). After applying respons...
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| Format: | Article |
| Language: | English |
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Wiley
2023-06-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3309 |
| _version_ | 1797805711832383488 |
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| author | Siamak Rahbari Hamid Tavakolipour Ahmad Kalbasi‐Ashtari |
| author_facet | Siamak Rahbari Hamid Tavakolipour Ahmad Kalbasi‐Ashtari |
| author_sort | Siamak Rahbari |
| collection | DOAJ |
| description | Abstract Separate levels of roasted linseed paste (RLP) (15, 22.5, and 30 g), Persian grape molasses (PGM) (40, 50, and 60 g), and high‐protein milk powder (HPMP) (3.75, 6.5, and 9.25 g) were ground and mixed in a ball mill (3 h at 45°C) to make samples of linseed spread (LS). After applying response surface methodology and central composite design, the optimized LS was obtained with 22.5 g RLP, 50 g PGM, 6.5 g HPMP, fine particle sizes (<30 μm), and 92% of the highest acceptable sensory scores (ASS). The mathematical model of ASS had good fitness (R2 > 95%) with the ingredient's levels of LS samples. While the PV, aw, and acidity of optimized LS did not change even after 90‐day storage at 4°C, it showed viscoelastic properties and very low stickiness (0.2–0.4 mJ). Additionally, the hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness of optimized LS, respectively, decreased by 50, 25, 3, 8, 55, and 63% when its temperature increased from 4 to 25°C. |
| first_indexed | 2024-03-13T05:56:12Z |
| format | Article |
| id | doaj.art-a892f0cdd85c4ff29a7c7c364480f0d5 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-13T05:56:12Z |
| publishDate | 2023-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-a892f0cdd85c4ff29a7c7c364480f0d52023-06-13T05:10:23ZengWileyFood Science & Nutrition2048-71772023-06-011163266327810.1002/fsn3.3309Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spreadSiamak Rahbari0Hamid Tavakolipour1Ahmad Kalbasi‐Ashtari2Department of Food Science and Technology, Tehran North Branch Islamic Azad University Tehran IranDepartment of Food Science and Technology, Sabzevar Branch Islamic Azad University Sabzevar IranBiological and Agricultural Engineering Department Texas A&M University College Station Texas USAAbstract Separate levels of roasted linseed paste (RLP) (15, 22.5, and 30 g), Persian grape molasses (PGM) (40, 50, and 60 g), and high‐protein milk powder (HPMP) (3.75, 6.5, and 9.25 g) were ground and mixed in a ball mill (3 h at 45°C) to make samples of linseed spread (LS). After applying response surface methodology and central composite design, the optimized LS was obtained with 22.5 g RLP, 50 g PGM, 6.5 g HPMP, fine particle sizes (<30 μm), and 92% of the highest acceptable sensory scores (ASS). The mathematical model of ASS had good fitness (R2 > 95%) with the ingredient's levels of LS samples. While the PV, aw, and acidity of optimized LS did not change even after 90‐day storage at 4°C, it showed viscoelastic properties and very low stickiness (0.2–0.4 mJ). Additionally, the hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness of optimized LS, respectively, decreased by 50, 25, 3, 8, 55, and 63% when its temperature increased from 4 to 25°C.https://doi.org/10.1002/fsn3.3309sensory propertieshigh‐protein milk powderlinseed spreadmathematical modelingpersian grape molassestexture |
| spellingShingle | Siamak Rahbari Hamid Tavakolipour Ahmad Kalbasi‐Ashtari Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread Food Science & Nutrition sensory properties high‐protein milk powder linseed spread mathematical modeling persian grape molasses texture |
| title | Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread |
| title_full | Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread |
| title_fullStr | Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread |
| title_full_unstemmed | Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread |
| title_short | Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread |
| title_sort | effects of high protein milk powder linseed paste and grape molasses levels on physiochemical rheological and sensory attributes of linseed spread |
| topic | sensory properties high‐protein milk powder linseed spread mathematical modeling persian grape molasses texture |
| url | https://doi.org/10.1002/fsn3.3309 |
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