Optimization of the Sensory Properties of Cocoa Hazelnut Cream Supplemented with Bingöl Honey and Bee Pollen Using Response Surface Methodology (RSM)

Abstract

This study aimed to optimize the sensory attributes of hazelnut-cocoa cream enriched with honey and bee pollen from Bingöl by using response surface methodology (RSM). Twelve formulations of this product were made through mixing constant amounts of the base ingredients (20 %hazelnut, 10% cocoa, 12% oil, 8% skimmed milk, and 0.1% lecithin) and different amounts of honey (0, 10, 20,25,30, 50% W/W), sugar as a complement compound controlled to reach constant sweetener (47-50% W/W), and bee pollen (1, 2,3% W/W). Eight sensory attributes (color, taste, odor, consistency, appearance, flavor, spreadability, and general liking) on a 7‑point hedonic scale were scored by a consumer panel (N = 22 evaluators). The Central Composite Design (CCD) was chosen using Design-Expert version 13 software, and a quadratic model was shaped for the enrichment components, which are honey (X1) and bee pollen (X2) While, honey had a significant positive linear effect (F = 11.67, p = 0.014), bee pollen and interaction terms were not significant. The model fit was strong (R² = 0.93; adjusted R² = 0.90). Response surfaces identified a wide optimum at moderate to high honey (~30%) and ~1.7% bee pollen. Honey was the dominant positive factor of sensory attributes. RSM appeared as an effective method to optimize the sensory attributes of hazelnut-cocoa cream (multi‑ingredient system).

Keywords

• Hazelnut-cocoa cream
• Honey
• Bee Pollen
• Response Surface Methodology
• Sensory Attributes.

Yanıt Yüzey Yöntemi (RSM) Kullanılarak Bingöl Balı ve Arı Poleni Katkılı Kakaolu Fındık Kremasının Duyusal Özelliklerinin Optimizasyonu ve Belirlenmesi

Abstract

Bu çalışma, Bingöl'den elde edilen bal ve arı poleni ile zenginleştirilmiş fındık-kakao kremasının duyusal özelliklerini yanıt yüzey metodolojisi (RSM) kullanılarak optimize etmeyi amaçlamıştır. Bu ürünün on iki formülasyonu, temel bileşenlerin ( %20 fındık, %10 kakao, %12 yağ, %8 yağsız süt ve %0,1 lesitin) sabit miktarları ve farklı miktarlarda bal (%0, 10, 20, 25, 30, 50% A/A), sabit tatlandırıcıya ulaşmak için kontrol edilen tamamlayıcı bileşik olarak şeker (%47-50 A/A) ve arı poleni (%1, 2, 3% A/A) karıştırılarak üretilmiştir. Sekiz duyusal özellik (renk, tat, koku, kıvam, görünüm, aroma, sürülebilirlik ve genel beğeni) 7 puanlık hedonik bir ölçekte tüketici paneli (N = 22 değerlendirici) tarafından puanlandırılmıştır. Design-Expert sürüm 13 yazılımı kullanılarak Merkezi Kompozit Tasarım (CCD) seçildi ve zenginleştirme bileşenleri olan bal (X1) ve arı poleni (X2) için ikinci dereceden bir model oluşturuldu. Balın anlamlı pozitif doğrusal etkisi (F = 11,67, p = 0,014) varken, arı poleni ve etkileşim terimleri anlamlı değildi. Model uyumu güçlüydü (R² = 0,93; ayarlanmış R² = 0,90). Tepki yüzeyleri, orta ila yüksek bal (~%30) ve ~%1,7 arı poleninde geniş bir optimum belirledi. Bal, duyusal özelliklerin baskın pozitif faktörüydü. RSM, fındık-kakao kremasının (çok bileşenli sistem) duyusal özelliklerini optimize etmek için etkili bir yöntem olduğu belirlenmiştir.

Keywords

• Fındık-kakao kreması
• Bal
• Arı poleni
• Tepki Yüzey Metodolojisi
• Duyusal Nitelikler

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