Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends
Küçük Resim Yok
Tarih
2002
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends were studied using pekmez concentrations of 2%, 4% and 6.0% at 30. 40, 50 60, 65 and 75 degreesC. The empirical power law model fitted the apparent viscosity-rotational speed data. All blends exhibited pseudoplastic behaviour. The pekmez content and temperature influenced the flow behaviour and consistency index values. The addition of pekmez improved the emulsion stability of the blends. Statistically significant differences (P < 0.05) among oiliness. mouth-coating, taste and overall acceptance values of sensory analysis. The higher overall acceptance score was given to the blend containing 6% pekmez. Temperature sensitivity of the consistency index was assessed by applying an Arrhenius-type equation. E-d values ranged from 30 329 to 8395 J mol(-1) as pekmez content varied from 0% to 6%, respectively. Activation energy, E-a, well correlated (r = 0.978, P < 0.05) with spreadability value from sensory analysis. Arrhenius constant, k(0), however, correlated with mouthcoating. (C) 2002 Published by Elsevier Science Ltd.
Açıklama
Anahtar Kelimeler
tahin, sesame paste, grape molasses, pekmez, viscosity
Kaynak
Journal of Food Engineering
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
54
Sayı
1
