Effect of some additional ingredients on quality and sensorial characteristics of spreadable carob molasses

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dc.contributor.authorOner, Mehmet Durdu
dc.contributor.authorDurusoy, Muhittin
dc.contributor.authorOner, Manolya Eser
dc.date.accessioned2026-01-24T12:01:10Z
dc.date.available2026-01-24T12:01:10Z
dc.date.issued2024
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractCarob (Ceratonia siliqua L.) is a nutritious fruit that has been grown in Mediterranean region. Carob holds an important place in various cultures, which has been used in baked goods, confectionery, chocolate milk products, snacks, tea, and coffee. The objective of this study was to produce spreadable carob molasses by using carob molasses (CM) with different proportions of locust bean gum (LBG), crystallized honey (CH), cocoa oil (CO), egg white (EW), additive mixture (AM) and evaluate pH, total soluble solids (TSS), color, viscosity, density, volume increase, and sensorial properties. The darkest color was obtained in sample consisting of LBG and CO while the lightest color was determined in sample with LBG, EW, AM, indicating EW and AM enhanced lightness with bleaching effect. The highest volume increase, about 145%, was observed in sample with LBG and EW. The LBG addition significantly increased the viscosity in all spreadable carob molasses samples (p<0.05). Adding CO reduced the volume and increased the density of samples, which is probably due to lubricating effect of CO on the carob molasses. According to the sensory evaluation, the highest value of color, taste, consistency, spreadability and overall acceptability was determined in sample including CM, LBG, EW, CH, and AM. Consumer preference test was confirmed that same sample was the first choice with 20.77% preference score. Sensorial values of color and consistency had significant effect on overall acceptability with a correlation coefficient of 0.93 (p<0.05). With its appealing physical and sensorial property, spreadable carob molasses can be a healthy option.
dc.identifier.doi10.29050/harranziraat.1472726
dc.identifier.endpage257
dc.identifier.issn2587-1358
dc.identifier.issue2
dc.identifier.startpage248
dc.identifier.trdizinid1265446
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1265446
dc.identifier.urihttps://doi.org/10.29050/harranziraat.1472726
dc.identifier.urihttps://hdl.handle.net/20.500.12868/4050
dc.identifier.volume28
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofHarran Tarım ve Gıda Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR-Dizin_20260121
dc.subjectColor
dc.subjectViscosity
dc.subjectSensory analysis
dc.subjectCarob molasses
dc.subjectSpreadable
dc.titleEffect of some additional ingredients on quality and sensorial characteristics of spreadable carob molasses
dc.typeArticle

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