Copy For Citation
EROĞLU A., KARAMAN S., TOKER Ö. S., YILMAZ M. T., EROĞLU Z., DOĞAN M.
The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe, Germany, 6 - 12 April 2014
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Publication Type:
Conference Paper / Summary Text
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City:
Karlsruhe
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Country:
Germany
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Erciyes University Affiliated:
Yes
Abstract
In recent years, consumers have tended to consume natural foods or desserts due to their awareness of relation between health and diet.' Incir Uyutması is a one of the dairy based natural desserts consumed in Anatolia and Middle Asia. It is basically prepared by addition of fig pieces into the boiled milk (at approximately 40?C) followed by homogenization, holding at 40?C and storage at 4?C for 5 hours. In the present study, effect of fig concentration (5.0,7.5, 10, 12.5 and 15 %) on time dependent viscosity behavior of the'Incir Uyutması dessert was studied. Apparent viscosity (η) measured at shear rate 50 s−1(η50) decreased with time. However, η50values increased with increase in fig concentration, indicating that resistance of the dessert to flow. Weltman and second-order structure models were used to determine the relation between η 50 value and time. Determination coefficient values of the models ranged
between 0.9878 - 0.9971 and 0.9979 - 0.9995, indicating the adequacy of the models. Initial shear stress and time coefficients for thixotropic breakdown and parameters of the Weltman model, were found to range between 72.96- 16.30 Pa and 9.19 - 1.24 Pa, respectively. Second-order structure parameters, namely initial apparent viscosity, equilibrium apparent viscosity and rate constants ranged between 0.258 - 1.306 Pa*s, 0.142 - 0.404 Pa*s and 0.008- 0.036 s
−1, respectively.