Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties

Abstract

The rheological properties of salep drink sweetened with different honeys were measured using a controlled-stress rheometer. Mixture design experiments were used to study the effect of interactions among pine, flower and highland honeys on the rheological properties of salep-honey drink mixture (SHDM) samples. In addition, product optimization was carried out using the ridge analysis to determine the optimum mixture proportions based on sensory properties of SHDM samples. Flower honey was the component showing the highest effect on the consistency coefficient values of SHDM samples. The preference of panelists was more prominent for the SHDM samples including the higher concentrations of highland honey with respect to odour and overall preference parameters. Optimum values of pine, flower and highland honeys in the mixture were found to be 0–85%, 0–40% and 15–100%, respectively, with respect to sensory properties. In addition, ridge analysis results revealed that the SHDM should include 65% highland honey, 35% pine honey and no flower honey to obtain the maximum overall preference score (7.24). The consistency coefficient and flow behavior index values of the sample to get maximum overall preference score (7.24) were predicted to be 3.650 Pa sn and 0.435, respectively.