Grape Molasses as a Healthy Natural Ingredient in Hazelnut Butter: Effects on Emulsion Stability, Physicochemical,...

This study investigated the emulsion stability, physicochemical properties, nutritional content, and sensory characteristics of hazelnut butter formulations (GMHB) enriched with grape molasses (GM) as alternative to starch-based refined sugar (SBRS) or beet sugar both with and without palm oil stabilizer (Stb) and skimmed milk powder (SMP). The incorporation of GM increased the Hunter L*, a*, and b* values, while Stb and SMP generally reduced color values and increased %FFA (P < 0.05). The viscosity of GMHB formulations increased with higher GM and Stb ratios. Group-A samples (14.5-15% GM) exhibited higher total phenolic content (TPC) than Group-B (24-25% GM), with the highest TPC and viscosity found in samples A1 and B1 containing 3% Stb (P < 0.05). Total tocopherol content peaked in sample A1 (P < 0.05). DPPH antiradical activity and PV values were similar in all samples (P > 0.05). Increasing GM ratios enhanced the average levels of K (5.2%), Na (10%), and Ca (11%) but decreased some microelements. In Accelerated oil separation (AOS) and cumulative oil separation (COS) were raised in B-Group samples with high GM, regardless of Stb and SMP, with the least separation noted in A1, respectively, 8.63% and 0.23%. Mathematical equations (R ² = 99.68%) relating COS and storage can predict emulsion stability in GMHB samples. Samples A1 and B1 with 3% Stb had the longest shelf life at both storage temperatures. Samples A2 and A3 received higher sensory evaluation scores. GMHB has functional potential due to its enhanced nutritional profile, which includes antioxidants like colorants, phenolics, and fatty acids, as well as minerals, dietary fiber, and vitamins.