Affiliation:
1. Department of Food Science and Technology, Tehran North Branch Islamic Azad University Tehran Iran
2. Department of Food Science and Technology, Sabzevar Branch Islamic Azad University Sabzevar Iran
3. Biological and Agricultural Engineering Department Texas A&M University College Station Texas USA
Abstract
AbstractSeparate levels of roasted linseed paste (RLP) (15, 22.5, and 30 g), Persian grape molasses (PGM) (40, 50, and 60 g), and high‐protein milk powder (HPMP) (3.75, 6.5, and 9.25 g) were ground and mixed in a ball mill (3 h at 45°C) to make samples of linseed spread (LS). After applying response surface methodology and central composite design, the optimized LS was obtained with 22.5 g RLP, 50 g PGM, 6.5 g HPMP, fine particle sizes (<30 μm), and 92% of the highest acceptable sensory scores (ASS). The mathematical model of ASS had good fitness (R2 > 95%) with the ingredient's levels of LS samples. While the PV, aw, and acidity of optimized LS did not change even after 90‐day storage at 4°C, it showed viscoelastic properties and very low stickiness (0.2–0.4 mJ). Additionally, the hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness of optimized LS, respectively, decreased by 50, 25, 3, 8, 55, and 63% when its temperature increased from 4 to 25°C.