Physicochemical and rheological properties of sesame pastes (tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels
Küçük Resim Yok
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
BLACKWELL PUBLISHING
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, proximate composition, certain quality and theological properties of sesame pastes (tahin) produced from hulled roasted sesame seeds (without hull), called simply tahin, from unhulled roasted sesame seeds (with hull), so-called Bozkir tahin, and their blends (25-75%) were determined at temperatures ranging from 15 to 65C and shear rates from 0.5 to 100 1/s. Tahin, Bozkir tahin and their blends were found to exhibit non-Newtonian, pseudoplastic behavior at all temperatures. Apparent viscosity versus shear rate data were successfully fitted to the power law model. The flow behavior index, n, varied in the range of 0.4587-0.6830. The consistency coefficient, K, was in the range of 3.97-28.08 Pa. S-n. Both parameters were significantly affected by temperature. The increase in levels of unhulled sesame seeds in tahin resulted in higher viscosity (K) for all temperatures. Temperature sensitivity of the consistency coefficient was assessed by applying an Arrhenius-type equation, and E-a value appeared in the range of 17.87-24.92 kJ/mol.
Açıklama
Anahtar Kelimeler
Kaynak
JOURNAL OF FOOD PROCESS ENGINEERING
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
31
Sayı
4
