Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends

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dc.authorwosidalpaslan, mehmet/ABA-3030-2020
dc.authorwosidHAYTA, MEHMET/B-8244-2016
dc.contributor.authorAlpaslan, M
dc.contributor.authorHayta, M
dc.date.accessioned2024-08-04T20:13:09Z
dc.date.available2024-08-04T20:13:09Z
dc.date.issued2002
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/S0260-8774(01)00197-2
dc.identifier.endpage93en_US
dc.identifier.issn0260-8774
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-0036680837en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage89en_US
dc.identifier.urihttps://doi.org/10.1016/S0260-8774(01)00197-2
dc.identifier.urihttps://hdl.handle.net/11616/93428
dc.identifier.volume54en_US
dc.identifier.wosWOS:000176384600012en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjecttahinen_US
dc.subjectsesame pasteen_US
dc.subjectgrape molassesen_US
dc.subjectpekmezen_US
dc.subjectviscosityen_US
dc.titleRheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blendsen_US
dc.typeArticleen_US

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