Optimization of the Effect of Sweetener and Dietary Fiber on Rhelogical and Sensory Properties of Salep Beverage

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dc.contributor.authorYılmaz, Mustafa Tahsin
dc.contributor.authorSert, Durmuş
dc.contributor.authorKarakaya, Mustafa
dc.contributor.authorTiske, Sümeyra S.
dc.date.accessioned2020-03-26T18:04:46Z
dc.date.available2020-03-26T18:04:46Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractRheological properties of salep beverage samples were evaluated in relation to four processing variables: aspartame concentration, 2-6 g/100 mL; lemon fiber concentration, 0.5-2.5 g/100 mL; cooking time, 5-25 min and serving temperature 25-65C. The power law model fitted the shear stress-shear rate data. Salep beverage samples exhibited a shear-thinning behavior. A second-order composite design was used to investigate the effects of the four processing variables on the consistency index (k) and sensory score (Ss) of the samples to find the optimum levels of these processing variables. The aspartame and lemon fiber concentration had the most significant increasing effect on the consistency index and Ss, while serving temperature had a decreasing effect on these values. Based on Ss, optimum conditions were determined as aspartame concentration = 6.0 g/100 mL, lemon fiber concentration = 2.1 g/100 mL, cooking time = 11.6 min and serving temperature = 26C.en_US
dc.description.sponsorship(SU-BAP-Konya, Turkey) of Selcuk University Coordinating OfficeSelcuk Universityen_US
dc.description.sponsorshipAuthors would like to thank the Scientific Research Projects (SU-BAP-Konya, Turkey) of Selcuk University Coordinating Office for financial support.en_US
dc.identifier.citationYılmaz, M. T., Sert, D., Karakaya, M., Tiske, S. S., (2010). Optimization of the Effect of Sweetener and Dietary Fiber on Rhelogical and Sensory Properties of Salep Beverage. Journal of Texture Studies, 41(6), 804-824. Doi: 10.1111/j.1745-4603.2010.00256.x
dc.identifier.doi10.1111/j.1745-4603.2010.00256.xen_US
dc.identifier.endpage824en_US
dc.identifier.issn0022-4901en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage804en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4603.2010.00256.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25133
dc.identifier.volume41en_US
dc.identifier.wosWOS:000284898600004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSert, Durmuş
dc.institutionauthorKarakaya, Mustafa
dc.institutionauthorTiske, Sümeyra S.
dc.language.isoenen_US
dc.publisherWiley-Blackwell Publishing, Incen_US
dc.relation.ispartofJournal of Texture Studiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAspartameen_US
dc.subjectlemon fiberen_US
dc.subjectoptimizationen_US
dc.subjectrheologyen_US
dc.subjectsalep beverageen_US
dc.titleOptimization of the Effect of Sweetener and Dietary Fiber on Rhelogical and Sensory Properties of Salep Beverageen_US
dc.typeArticleen_US

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