Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design  

作　　者：Asma Tekiki Ichrak Charfi Raoudha Helal Salwa Bornaz Asma Tekiki;Ichrak Charfi;Raoudha Helal;Salwa Bornaz(Laboratory of Innovation and Valorisation for a Sustainable Food Industry, High School of Food Industries of Tunis, Carthage University of Tunis, Tunis;Central Laboratory of Analysis and Testing of Tunis, Tunis)

机构地区：[1]Laboratory of Innovation and Valorisation for a Sustainable Food Industry, High School of Food Industries of Tunis, Carthage University of Tunis, Tunis [2]Central Laboratory of Analysis and Testing of Tunis, Tunis

出　　处：《Food and Nutrition Sciences》2022年第4期358-372,共15页食品与营养科学（英文）

摘　　要：Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low-fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time, and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey, and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low-fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time, and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey, and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.

关 键 词：BEESWAX Olive Oil HONEY SPREAD Emulsion Stability Textural Properties 

分 类 号：S89[农业科学—特种经济动物饲养]