Abstract
Separate levels of roasted linseed paste (RLP) (15, 22.5, and 30 g), Persian grape molasses (PGM) (40, 50, and 60 g), and high-protein milk powder (HPMP) (3.75, 6.5, and 9.25 g) were ground and mixed in a ball mill (3 h at 45°C) to make samples of linseed spread (LS). After applying response surface methodology and central composite design, the optimized LS was obtained with 22.5 g RLP, 50 g PGM, 6.5 g HPMP, fine particle sizes (<30 μm), and 92% of the highest acceptable sensory scores (ASS). The mathematical model of ASS had good fitness (R (2) > 95%) with the ingredient's levels of LS samples. While the PV, aw, and acidity of optimized LS did not change even after 90-day storage at 4°C, it showed viscoelastic properties and very low stickiness (0.2-0.4 mJ). Additionally, the hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness of optimized LS, respectively, decreased by 50, 25, 3, 8, 55, and 63% when its temperature increased from 4 to 25°C.