TY  - JOUR
TT  - RHEOLOGICAL AND SENSORIAL PROPERTIES OF SESAME  PASTE BLENDS PREPARED WITH DIFFERENT SUGAR SOURCES
AU  - Koç, Mehmet
AU  - Okut, Dilara
AU  - Devseren, Esra
AU  - İlter, Işıl
AU  - Akyıl, Saniye
AU  - Ertekin, Figen
PY  - 2018
DA  - January
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 43
EP  - 52
VL  - 43
IS  - 1
KW  - tahin
KW  - reolojik özellikler
KW  - bal
KW  - şeker şurubu
KW  - pekmez
N2  - Rheologicalproperties of sesame paste (SP) blends, which were prepared with concentratedgrape juice (CGJ), honey and sugar syrup were determined using rotationalviscometer 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 Powerlaw model, however SP/honey and SP/sugar syrup blends were fitted to theBingham Plastic model. The relationship of the consistency index "K"and SP concentration was described by exponential and power functions. Risingin temperature lead to a decrease in the consistency index of SP blends.Increasing in SP concentration resulted in an increase in consistency index ofsamples. Sensorial analysis was evaluated to research the effect of SP concentrationand type of sugar sources on sensorial properties. Spreadibility andmouth-coating properties of blends enhanced with the increase in SPconcentration. Moreover rheological properties highly correlated with sensorialproperties of samples.
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UR  - https://dergipark.org.tr/tr/pub/gida/issue//341786
L1  - https://dergipark.org.tr/tr/download/article-file/378058
ER  -