Investigation of textural and sensory properties of honey-malt spread

In this study, textural properties of malt-honey spread, a new product, were evaluated with textual analysis instrument and back-extrusion test. Two level of brix of barley malt extract (74 and 79 degree), three ratio of malt extract/honey (65:35, 70:30 and 75:25) have been used. Color parameters of spreads were investigated by image processing technique. 12 tests were conducted to evaluate the sensorial characteristic of the samples. Textural analysis showed that firmness, consistency, adhesive force and viscosity index increased as the brix of malt extract and ratio of honey increased which the brix degree has more impact than ratio of honey. As the degree of the brix of malt extract increased the L*, a* and b* increased however ratio of honey increased the L* and b* but a* decreased. Sensorial investigation showed that spread containing highest brix degree of malt extract and highest ratio of honey had the highest hedonic scores and although these samples had the highest manual adhesiveness, viscosity, adhesiveness to lips, adhesiveness to palate, adhesiveness to teeth, firmness and adhesiveness. However the spreads with the lowest ratio of honey had the most spreadability, but this attribute was not significant between spreads (P>0.05) and spreads had highest scores of spreadability. By neglecting the effect of honey ratio in spreadability samples, it can be concluded that spread containing highest ratio of honey and 79 brix degree of malt extract have been preferred by the panelist.