A forgotten traditional product, Runi hiz: characteristic properties and optimization

Abstract

It was aimed to find out some properties of Runi hiz and to optimize butter ratio of the product. For this aim, different butter ratio determined at preliminary study was used in the production of Runi hiz. In this context, the product containing 50 (A), 54 (B) and 58% (C) butter ratios were produced and stored at 4±1 °C for 90 days. According to statistical result, titratable acidity and peroxide values of the samples increased significantly, while HMF value and redness were decreased as a parallel to the increase in the ratio of butter of the product. Also it was determined that the L* value of the samples decreased, while titratable acidity and peroxide values of the samples increased, pH and HMF values of the samples increased until 60 days, and then they decreased to the end of the storage. According to the sensorial parameters, especially in terms of taste and general acceptability, traditional (G) and industrial A samples were preferred and given the highest scores by panelists. It was concluded that Runi hiz could be produced industrially with butter ratio lower than 50% and stored safely at +4 °C at least for 90 days.

Keywords

• butter
• hydroxymethylfurfural
• molasses
• Runi hiz
• traditional products