Abstract
Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties were determined. Pasting parameters for carob molasses-starch combinations were higher than grape molasses-starch, due to presence of different sugar content in carob molasses. Textural properties of carob molasses-wheat starch interactions were affected more highly than grape molasses-wheat starch interactions. The starch varieties affected strongly the textural parameters (hardness, adhesiveness, cohesiveness, springiness) of gels. All sample gels lost viscous and soft sludge properties at increasing holding temperature especially 98 °C. These results showed that molasses and starch varities and different holding temperature could facilitate development of optimum final products with desired improved pasting and textural properties.
Highlights
Molasses is a traditional and healthy product in Turkey
The carbohydrates of grape molasses are only glucose and fructose in almost equal quantities, whereas the carbohydrates in carob molasses has a high content of sucrose, glucose and fructose (Akkaya et al, 2012)
The following values were obtained for molasses of grape and carob cultivars, respectively: glucose 30.9 and 13.6 g/L, fructose 29 and 10.6 g/L, sucrose non defined and 32.4 g/L, soluble brix 72.3° and 72.5° Brix (Table 2)
Summary
Molasses provides nutritional value and carbohydrate source for consumer. Molasses has a high natural sugar content, so it is used as an alternative to jam, sugar or honey (Sengül et al, 2007). The carbohydrates of grape molasses are only glucose and fructose in almost equal quantities, whereas the carbohydrates in carob molasses has a high content of sucrose (at more than 30%), glucose and fructose (Akkaya et al, 2012). Mineral and sugar compositions of carob molasses play a vital role in human nutrition. It provides benefits of enriched mineral content for healthier growth and prevention and healing of diseases (Ozcan et al, 2007)
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