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


Alpaslan M., HAYTA M.

JOURNAL OF FOOD ENGINEERING, cilt.54, ss.89-93, 2002 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 54 Konu: 1
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1016/s0260-8774(01)00197-2
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Sayfa Sayıları: ss.89-93

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.