A New Breakfast Spreadable Product: Mulberry Molasses Cream

Abstract

In this study, it is aimed to investigate the physicochemical, microbiological, textural and sensory parameters of a new spreadable breakfast product known as mulberry molasses cream during storage. For this purpose, mulberry molasses cream containing butter oil at different rates (20%, 23, 26 and 29) was stored at +4 degrees C for 90 days. Parallel to the increase in the butter oil content of the mulberry molasses cream, the pH, titratable acidity, acid number, peroxide value and a* value of the product increased. In contrast the hydroxymethylfurfural (HMF) value decreased. During the storage period, it was determined that titratable acidity, acid number and peroxide value of the molasses cream increased, while HMF, L* value and some texture (hardness, consistency and binding) values decreased. Yeast-mold was not detected in the samples along the storage period. On the other hand, the sample containing 20% butter oil got the highest overall acceptability score. It has been concluded that, in terms of longer shelf life, butter oil could be used at a rates ranging from 20-23% in the production of mulberry molasses cream, and also it can be stored reliably for at least 90 days in terms of food safety.