Chracteristics and optimization of Runi hiz production-a forgotten traditional turkish product

Abstract

Runi hiz or Runi sor is a traditional Turkish product made of a mixture of butter and molasses. The aim of this research was to describe the characteristic properties of Runi hiz and to optimize the production by adjusting 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 according to the industrial manufacturing procedure and stored at 4 +/- 1 degrees C for 90 days. Also, it was produced in traditional way (G). According to statistical result, titratable acidity and peroxide values of the samples increased significantly, while hydroxymethylfurfural 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, during the storage period. Traditional (G) and industrial A samples were preferred by panelists. It was concluded that Runi hiz could be produced industrially with butter ratio lower than 50% and stored safely at +4 degrees C at least for 90 days.