Physicochemical and rheological properties of sesame pastes (tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels

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dc.contributor.authorAkbulut, Mehmet
dc.contributor.authorCoklar, Hacer
dc.date.accessioned2020-03-26T17:27:27Z
dc.date.available2020-03-26T17:27:27Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1111/j.1745-4530.2007.00162.xen_US
dc.identifier.endpage502en_US
dc.identifier.issn0145-8876en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage488en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4530.2007.00162.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22568
dc.identifier.volume31en_US
dc.identifier.wosWOS:000257541300005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBLACKWELL PUBLISHINGen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESS ENGINEERINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titlePhysicochemical and rheological properties of sesame pastes (tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levelsen_US
dc.typeArticleen_US

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