FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ

Abstract

Farklı tahin konsantrasyonlarında (%40, 50 ve 60) ve farklı sıcaklıklarda (25, 35, 40, 50°C) pekmez, bal ve şeker şurubu kullanılarak hazırlanan tahin karışımlarının reolojik özellikleri belirlenmiştir. Tahin/pekmez karışımı için akış davranışı Power modeli ile ifade edilmiştir, ancak tahin/bal ve tahin/ şeker şurubu karışımı için Bingham Plastik modeline uymuştur. Kıvam indeksi "K" ile tahin konsantrasyonu arasındaki ilişki üstel ve power fonksiyonlarıyla tanımlanmıştır. Sıcaklığın yükselmesiyle birlikte kıvam indeksi azalmıştır. Fakat tahin konsantrasyonun artışıyla birlikte örneklerin kıvam indeksi yükselmiştir. Duyusal analiz, tahin konsantrasyonunun ve tatlandırıcı çeşidinin karışımların üzerindeki etkisini araştırmak için değerlendirilmiştir. Karışımların sürülebilirlik ve ağzın kaplanması özellikleri tahin konsantrasyonun yükselmesiyle birlikte iyileşmiştir. Ayrıca tahin karışımlarının reolojik özellikleri, örneklerin duyusal özellikleri ile oldukça yüksek bir korelasyona sahiptir.  

Keywords

• tahin,reolojik özellikler,bal,şeker şurubu,pekmez

RHEOLOGICAL AND SENSORIAL PROPERTIES OF SESAME PASTE BLENDS PREPARED WITH DIFFERENT SUGAR SOURCES

Abstract

Rheological properties of sesame paste (SP) blends, which were prepared with concentrated grape juice (CGJ), honey and sugar syrup were determined using rotational viscometer at different SP concentrations (40, 50 and 60%) and temperatures (25, 35, 40, 50°C). Flow behavior of the SP/CGJ blends were expressed by Power law model, however SP/honey and SP/sugar syrup blends were fitted to the Bingham Plastic model. The relationship of the consistency index "K" and SP concentration was described by exponential and power functions. Rising in temperature lead to a decrease in the consistency index of SP blends. Increasing in SP concentration resulted in an increase in consistency index of samples. Sensorial analysis was evaluated to research the effect of SP concentration and type of sugar sources on sensorial properties. Spreadibility and mouth-coating properties of blends enhanced with the increase in SP concentration. Moreover rheological properties highly correlated with sensorial properties of samples.

Keywords

• sesame paste,rheological properties,honey,sugar syrup,concentrated grape juice

References

1. Abou-Gharbia, H.A., Shahidi, F., Shahata, A.A.Y., Youssef, M.M. (1997). Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds. Journal of the American Oil Chemists' Society, 74: 215–221.
2. Abu-Jdayil, B., Al-Malah, K., Asoud, H. (2002). Rheological characterization of milled sesame (tehineh). Food Hydrocolloids, 16: 55–61.
3. Alpaslan, M., Hayta, M. (2002). Rheological and sensory properties of pekmez (grape molasses/tahin) (sesame paste blends). Journal of Food Engineering, 54: 89–93.
4. Altay, F.L., Ak, M.M. (2005). Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste). Journal of the Science of Food and Agriculture, 85: 105–111.
5. Arslan, E., Yener, M.E., Esin, A. (2005). Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering, 69: 167–172.
6. Bourne, M.C. (2002). Food Texture and Viscosity Concept and Measurement. Academic Press, London, 78-81 p., ISBN:0121190625
7. Chambers, E., Bowers, J.R. (1993). Consumer perception of sensory qualities in muscle foods. Food Technology (Chicago, IL, United States), 47: 116–120.
8. Gharehyakheh, S., Amiri, M., Savareh, S.J. (2014). Rheological behavior of sesame paste/honey blend with different concentration of honey. European Journal of Experimental Biology, 4: 53-57.

9. Icier, F. (2009). Influence of ohmic heating on rheological and electrical properties of reconstituted whey solutions. Food and Bioproducts Processing, 87: 308–316.
10. Johnson, L.A., Suleiman, T.M., Lucas, E.E. (1977). Sesame protein: a review and prospective. Journal of the American Oil Chemists' Society, 56: 463–468.
11. Kaya, A., Belibağlı, K.B. (2002). Rheology of solid Gaziantep Pekmez. Journal of Food Engineering, 54: 221–226.
12. Marcotte, M., Taherian, Hoshahili, A.R., Ramaswamy, H.S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34: 695-703.
13. Maskan, M., Gögüş, F. (2000). Effect of sugar on the rheological properties of sunflower oil-water emulsions. Journal of Food Engineering, 43: 173-177.
14. Moros, J.E., Franco, J.M., Gallegos, C. (2002). Rheology of spray-dried egg yolk stabilized emulsions. International Journal of Food Science and Technology, 37: 297-310.
15. Muego, K.F., Resurreccion, A.V.A. (1993). Physicochemical and sensory characteristics of peanut paste as affected by processing condition. Journal of Food Protection and Preservation, 17: 321–336.
16. Rao, M.A. (1999). Rheology of Fluid and Semisolid Foods, Principles and Applications. Aspen Publications, Maryland, ISBN: 9780387709291
17. Sawaya, W.N., Ayaz, J.K., Khalil, J.K., Al-Shaltat, A.F. (1985). Chemical composition and nutrition quality of tehineh (sesame butter). Food Chemistry, 18: 35–45.
18. Sengul, M., Ertugay, M.F., Sengul, M. (2005). Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, 16: 73–76.
19. Shakerardekani, A., Karim, R., Ghazali, H.M., Chin, N.L. (2013). Textural, rheological and sensory properties and oxidative stability of nut spreads-A Review. International Journal of Molecular Sciences, 14: 4223-4241.
20. Singh, H., Tamehana, M., Hemar, Y., Munro, P.A. (2003). Interfacial compositions, micro structures and properties of oil-in-water emulsions formed with mixtures of milk proteinsand к- carrageenan: 1. Sodium caseinate. Food Hydrocolloids, 17: 539-548.
21. Toğrul, H., Arslan, N. (2004). Mathematical model for prediction of apparent viscosity of molasses. Journal of Food Engineering, 62: 281–289.