Use of Molasses in Milk and Cocoa Hazelnut Creams

Abstract

Milk-cocoa hazelnut creams are widely used food products, especially consumed by children. The risk of obesity increases with the consumption of these products containing high levels of sugar, and the fact that this situation causes various health problems causes concern. Today, efforts are underway to change and improve the ingredients of foods in order not to adversely affect public health. In this study, it is aimed to examine the some properties of powdered molasses (sugar, moisture, ash, mineral and total dietary fiber amount) and four samples of milk-cocoa hazelnut cream (particle size, water activity, texture, moisture, ash, color, rheological, yeast and mold counts) obtained by using 25%, 50%, 75%, and 100% powdered molasses as sugar substitutes. Molasses powder was found to have sugar (2.39%), moisture (6.93%), ash (4.12%), total dietary fiber (4.74%) and mineral values (K: 23306.01 mg kg-1, Ca: 1174.14 mg kg-1, Na: 6077.79 mg kg-1, Mg: 33.12 mg kg-1, Fe: 25.98 mg kg-1, P: 49.48 mg kg-1, Mn: 7.58 mg kg-1). Analysis of the milk-cocoa hazelnut cream samples showed particle size (25.00-30.33 μm), water activity (0.210-0.225), ash ratio (1.35-4.03%), moisture value (0.89-3.43%), firmness and stickiness values (2.06-6.79 and 3.00-12.97, respectively), n and K (Pasn) values as rheological measurements (0.626-0.818 and 10.245-28.700), and color values (L*; 37.25-41.17, C*; 7.59-9.88, h*; 0.54-0.62, WI; 36.68-40.37) as given. Yeast and mold growth was <102 cfu g-1. In conclusion, it is seen that the effect of using powdered molasses instead of sugar at different levels was considerably limited. More research is needed to obtain products with low sugar content, high fiber value and more balanced mineral substance values by using molasses wastes from different sugar factories. © Bu çalışma MAS Journal of Applied Sciences tarafından.