Rheological properties of reconstituted hot salep beverage


Dogan M. , Kayacier A.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.7, ss.683-691, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 7 Konu: 3
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1081/jfp-120040225
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Sayfa Sayıları: ss.683-691

Özet

In this study, some physicochemical (solubility index, apparent density and dry matter content) and rheological properties of the hot salep, an indigenous Turkish beverage, were determined. The samples were prepared by adding water or milk to the commerical instant salep powder. The apparent viscosity of samples was measured in the temperature range of 10-50degreesC, with the rotational speed of 20200 rpm. The empirical power law model was used for the determination of the flow behavior and consistency indices of the samples. Dry matter content and apparent density of salp-milk beverage were significantly (p < 0.05) higher than those of salep-water counterpart. Apparent viscosity, consistency and flow behavior indices were also higher in the salep-milk samples. Salep-water sample was more pseudoplastic with lower now behavior index. Since there is a close relationship between the rehological properties of beverages and consumer preference, the results might be useful in the formulation of instant hot salep beverages.
In this study, some physicochemical (solubility index, apparent density and dry matter content) and rheological properties of the hot salep, an indigenous Turkish beverage, were determined. The samples were prepared by adding water or milk to the commerical instant salep powder. The apparent viscosity of samples was measured in the temperature range of 10-50degreesC, with the rotational speed of 20200 rpm. The empirical power law model was used for the determination of the flow behavior and consistency indices of the samples. Dry matter content and apparent density of salp-milk beverage were significantly (p < 0.05) higher than those of salep-water counterpart. Apparent viscosity, consistency and flow behavior indices were also higher in the salep-milk samples. Salep-water sample was more pseudoplastic with lower now behavior index. Since there is a close relationship between the rehological properties of beverages and consumer preference, the results might be useful in the formulation of instant hot salep beverages.