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

This study investigated the emulsion stability, physicochemical properties, nutritional content, and sensory characteristics of hazelnut butter formulations () enriched with grape molasses () as alternative to starch-based refined sugar () or beet sugar both with and without palm oil stabilizer () and skimmed milk powder (). The incorporation of increased the Hunter *, *, and * values, while and generally reduced color values and increased % ( < 0.05). The viscosity of formulations increased with higher and ratios. Group-A samples (14.5-15% GM) exhibited higher total phenolic content () than Group-B (24-25% ), with the highest and viscosity found in samples A1 and B1 containing 3% ( < 0.05). Total tocopherol content peaked in sample A1 ( < 0.05). antiradical activity and values were similar in all samples ( > 0.05). Increasing ratios enhanced the average levels of K (5.2%), Na (10%), and Ca (11%) but decreased some microelements. In Accelerated oil separation () and cumulative oil separation () were raised in B-Group samples with high GM, regardless of and , with the least separation noted in A1, respectively, 8.63% and 0.23%. Mathematical equations ( = 99.68%) relating and storage can predict emulsion stability in samples. Samples A1 and B1 with 3% had the longest shelf life at both storage temperatures. Samples A2 and A3 received higher sensory evaluation scores. 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.