Rheological and Sensory Properties of Spray Dried Pekmez Mixtures with Wheat Starch-Gum

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dc.contributor.authorYilmaz, Mustafa T.
dc.contributor.authorSert, Durmus
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2020-03-26T17:40:03Z
dc.date.available2020-03-26T17:40:03Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractPekmez, 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.en_US
dc.identifier.doi10.1080/10942910801995598en_US
dc.identifier.endpage704en_US
dc.identifier.issn1094-2912en_US
dc.identifier.issn1532-2386en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage691en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10942910801995598
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23836
dc.identifier.volume12en_US
dc.identifier.wosWOS:000265653100020en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectPekmez powderen_US
dc.subjectWheat starchen_US
dc.subjectHydrocolloidsen_US
dc.subjectApparent viscosityen_US
dc.subjectShear-thinningen_US
dc.subjectShear-thickeningen_US
dc.titleRheological and Sensory Properties of Spray Dried Pekmez Mixtures with Wheat Starch-Gumen_US
dc.typeArticleen_US

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