Effect of Different Molasses Types as Natural Binding Agents on the Physicochemical, Antioxidant, Color, and Textural Properties of Fruit Bars During Storage

OpenAlex İngilizce

This study investigated the effects of different natural binding agents (grape, mulberry, and carob molasses) on the physicochemical, antioxidant, color, and textural properties of fruit bars during storage. Samples were stored at 4 °C and 25 °C for three months.Storage temperature significantly affected moisture content, with higher values at 4 °C (13.29%) compared to 25 °C (12.73%), indicating increased moisture loss at higher temperature. Antioxidant activity also decreased at elevated temperature, from 2138.66 to 1746.42 mg TE/kg, while total phenolic content remained relatively stable (3002.03–3180.48 mg GAE/kg). Among formulations, mulberry and grape molasses exhibited the highest phenolic content (3651.64 and 3609.38 mg GAE/kg, respectively) and antioxidant activity (3325.39 and 1757.42 mg TE/kg), whereas the control sample showed the lowest values.Color parameters were significantly influenced by storage conditions, with L* values decreasing from 39.47 (4 °C) to 35.23 (25 °C), indicating enhanced browning at higher temperature. Regarding textural properties, grape molasses resulted in the highest hardness (10852.1) and chewiness (3979.39), while mulberry and carob molasses produced softer structures. Storage time increased hardness from 8098.27 to 10904.83 and chewiness from 3224.46 to 4106.8 over three months.Overall, molasses incorporation improved functional properties but significantly influenced color and texture. These findings highlight the importance of formulation and storage conditions in developing high-quality fruit-based snack products.