TITLE:
Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design
AUTHORS:
Asma Tekiki, Ichrak Charfi, Raoudha Helal, Salwa Bornaz
KEYWORDS:
Beeswax, Olive Oil, Honey, Spread, Emulsion Stability, Textural Properties
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.4,
April
19,
2022
ABSTRACT: 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.