Optimization of the Sensory Properties of Cocoa Hazelnut Cream Supplemented with Bingöl Honey and Bee Pollen Using Response Surface Methodology (RSM)

This study aimed to optimize the sensory attributes of hazelnut-cocoa cream enrichedwith honey and bee pollen from Bingöl by using response surface methodology (RSM).Twelve formulations of this product were made through mixing constant amounts of thebase ingredients (20 %hazelnut, 10% cocoa, 12% oil, 8% skimmed milk, and 0.1%lecithin) and different amounts of honey (0, 10, 20,25,30, 50% W/W), sugar as acomplement compound controlled to reach constant sweetener (47-50% W/W), and beepollen (1, 2,3% W/W).Eight sensory attributes (color, taste, odor, consistency, appearance, flavor, spreadability,and general liking) on a 7‑point hedonic scale were scored by a consumer panel (N = 22evaluators).The Central Composite Design (CCD) was chosen using Design-Expert version 13software, and a quadratic model was shaped for the enrichment components, which arehoney (X1) and bee pollen (X2)While, honey had a significant positive linear effect (F = 11.67, p = 0.014), bee pollenand interaction terms were not significant. The model fit was strong (R² = 0.93; adjustedR² = 0.90). Response surfaces identified a wide optimum at moderate to high honey(~30%) and ~1.7% bee pollen. Honey was the dominant positive factor of sensoryattributes. RSM appeared as an effective method to optimize the sensory attributes ofhazelnut-cocoa cream (multi‑ingredient system).