The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties


Göksel M., DOĞAN M. , Toker O. S. , Özgen S., SARIOĞLU K. , Oral R. A.

FOOD AND BIOPROCESS TECHNOLOGY, cilt.6, ss.259-271, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 6 Konu: 1
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1007/s11947-011-0705-5
  • Dergi Adı: FOOD AND BIOPROCESS TECHNOLOGY
  • Sayfa Sayıları: ss.259-271

Özet

Steady and dynamic shear properties of grape molasses having varying levels of starch (5%, 7.5%, and 10%) have been determined at 60 A degrees C, 70 A degrees C, and 80 A degrees C. The consistency coefficient (K) and apparent viscosity (eta (50)) increased with the starch concentration and decreased with temperature. Similar behavior was also observed in storage modulus (G'), loss modulus (GaEuro(3)), complex modulus (G*), and complex viscosity (eta*). The 5-hydroxymethylfurfural (HMF) content of mid-product mix decreased with the increase in the starch concentration. Hardness, gumminess, and chewiness values increased with the starch concentration and temperature. The HMF content of the final product increased with the increase in drying temperature and decreased as the starch concentration increased.
Steady and dynamic shear properties of grape molasses having varying levels of starch (5%, 7.5% , and 10% ) have been deter mined at 60 °C, 70 °C, and 80 °C. The consistency coefficient ( K ) and apparent viscosity (?50) i ncreas ed with the s tarch concentration and decreased with temperature. Similar b ehavior was als observed in storage modulus (G '), loss modulus (G¨ ),complex m odulus (G*), and c omplex vi scosity (? * ). The 5-hydroxymethylfurfural (HMF) content of m id-product mix d ecreased with the increase in t he starch concentration. Hardness , gumminess , and chewiness values in -creased with the starch c oncentration a nd temperat ure.The HMF cont ent of t he fina l product increased with the increa se in drying temperature a nd decreased a s t he starch concentration increased.