Rheological Properties of Tarhana Soup Enriched With Whey Concentrate as a Function of Concentration and Temperature

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dc.contributor.authorYılmaz, Mustafa T.
dc.contributor.authorSert, Durmuş
dc.contributor.authorDemir, M. Kürşat
dc.date.accessioned2020-03-26T18:04:57Z
dc.date.available2020-03-26T18:04:57Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe rheological properties of soup of tarhana enriched with whey concentrate (WC) at different concentrations (0.0, 6.25, 12.5 and 25.0%) were studied in the temperature ranges of 30, 40, 50, 60, 70 and 80C. Tarhana soup with or without WC behaved as shear thinning. The power law model was determined to be adequate (R2 = 0.900-0.999) to fit the flow curves of tarhana soup with or without WC. Temperature dependency of rheological parameters followed the Arrhenius model (R2 = 0.791-0.965). The mathematical models, power law and exponential functions were developed to determine the apparent viscosity (consistency index, k) of tarhana soup as a function of temperature and added WC. The effectiveness of developed combined models was judged by several statistical parameters In general; exponential function fitted better the effect of WC concentration and combined effect of temperature and added WC than power law function did.en_US
dc.identifier.citationYılmaz, M. T., Sert, D., Demir, M. K., (2010). Rheological Properties of Tarhana Soup Enriched With Whey Concentrate as a Function of Concentration and Temperature. Journal of Texture Studies, (41), 863-879. Doi: 10.1111/j.1745-4603.2010.00259.x
dc.identifier.doi10.1111/j.1745-4603.2010.00259.xen_US
dc.identifier.endpage879en_US
dc.identifier.issn0022-4901en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage863en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4603.2010.00259.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25237
dc.identifier.volume41en_US
dc.identifier.wosWOS:000284898600007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSert, Durmuş
dc.institutionauthorDemir, M. Kürşat
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.subjectCombined effecten_US
dc.subjectconcentrationen_US
dc.subjectrheologyen_US
dc.subjecttemperatureen_US
dc.subjecttarhanaen_US
dc.subjectwhey concentrationen_US
dc.titleRheological Properties of Tarhana Soup Enriched With Whey Concentrate as a Function of Concentration and Temperatureen_US
dc.typeArticleen_US

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