Physical, sensory and flow properties of wheat starch-dairy by-product spray-dried pekmez mixtures

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dc.contributor.authorSert, Durmus
dc.contributor.authorYilmaz, Mustafa T.
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2020-03-26T17:27:27Z
dc.date.available2020-03-26T17:27:27Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractPekmez, also known as a concentrated grape juice, was spray dried in a laboratory-type pilot drying unit to obtain pekmez powder (PP). The flow characteristics of PP, wheat starch (WS) and some dairy by-products (whey powder, skim milk powder, calcium caseinate and sodium caseinate) systems as binary and ternary mixtures were studied. The empirical power law model fitted the apparent viscosity-rotational speed data. PP-dairy by-product and WS-dairy by-product mixed solutions exhibited a shear-thinning behavior at 21C with flow behavior index (n) values of 0.86 <= n <= 0.92 and 0.06 <= n <= 0.27, respectively. WS-dairy by-product mixed solutions showed high shear-thinning behavior with the highest consistency index (k = 25,425-180,599 mPa.s(n)). However, PP-WS and PP-WS-dairy by-product mixed solutions at the same temperature exhibited the shear-thickening behavior with flow behavior index (n) values of 1.05 <= n <= 1.18.en_US
dc.identifier.doi10.1111/j.1745-4603.2008.00135.xen_US
dc.identifier.endpage168en_US
dc.identifier.issn0022-4901en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage150en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4603.2008.00135.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22567
dc.identifier.volume39en_US
dc.identifier.wosWOS:000254276500003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBLACKWELL PUBLISHINGen_US
dc.relation.ispartofJOURNAL OF TEXTURE STUDIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectdairy by-productsen_US
dc.subjectpekmez powderen_US
dc.subjectpseudoplasticen_US
dc.subjectshear thickeningen_US
dc.subjectshear thinningen_US
dc.subjectwheat starchen_US
dc.titlePhysical, sensory and flow properties of wheat starch-dairy by-product spray-dried pekmez mixturesen_US
dc.typeArticleen_US

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