Rheological and Sensory Properties of Spray Dried Pekmez Mixtures with Wheat Starch-Gum
Küçük Resim Yok
Tarih
2009
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
TAYLOR & FRANCIS INC
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Pekmez, known also as grape molasses, was spray dried in the laboratory-type pilot drying unit to obtain pekmez powder. The flow characteristics of diluted pekmez powder (DPP), wheat starch (WS), and some hydrocolloids (locust bean gum, LBG; gum tragacanth, GT, and guar gum, GG) systems in double- or triple-mixed combinations were studied. The empirical power law model fitted the apparent viscosity-rotational speed data. DPP-gum and WS-gum mixed solutions exhibited a shear-thinning behaviour at 21C with flow behaviour index (n) values of 0.88 n 0.94 and 0.17 n 0.32, respectively. WS-gum mixed solutions showed high shear-thinning behaviour with the highest consistency index (k = 49.93-214.24 Pa sn). However, DPP-WS and DPP-WS-gum mixed solutions at the same temperature exhibited the shear-thickening behaviour with flow behaviour index (n) values of 1.02 n 1.07.
Açıklama
Anahtar Kelimeler
Pekmez powder, Wheat starch, Hydrocolloids, Apparent viscosity, Shear-thinning, Shear-thickening
Kaynak
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
12
Sayı
3
