Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends

Journal of Food Engineering

Volumn 69, Issue 2, 2005, Pages 167-172

  Arslan, E ^a   Yener, M E ^a   Esin, A ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Blend; Pekmez (concentrated grape juice); Rheology; Tahin (sesame paste)

Indexed keywords

ACTIVATION ENERGY; CARBOHYDRATES; COMPUTER SOFTWARE; MATHEMATICAL MODELS; NON NEWTONIAN FLOW; PROTEINS; REFRACTOMETERS; REGRESSION ANALYSIS; RHEOLOGY; THERMAL EFFECTS; VISCOMETERS; VISCOSITY MEASUREMENT;

BLENDS; PEKMEZ (CONCENTRATED GRAPE JUICE); SHEAR THINNING; TAHIN (SESAME PASTE);

FRUIT JUICES;

ARRHENIUS; SESAMUM INDICUM; VITIS SP.;

EID: 14044256518     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.08.010     Document Type: Article

References (15)

1. B. Abu-Jdayil Modelling the time-dependent rheological behavior of semisolid foodstuffs Journal of Food Engineering 57 1 2003 97 102
2. B. Abu-Jdayil, K. Al-Malah, and H. Asoud Rheological characterization of milled sesame Food Hydrocolloids 16 1 2002 55 61
3. M. Alparslan, and M. Hayta Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends Journal of Food Engineering 54 1 2002 89 93
4. B.H. Hassan, and A.I. Hobani Flow properties of Roselle (Hibiscus sabdariffa L.) extract Journal of Food Engineering 35 4 1998 459 470
5. A. Kaya, and K.B. BelibaǧlI Rheology of solid Gaziantep Pekmez Journal of Food Engineering 54 3 2002 221 226
6. J.E. Moros, J.M. Franco, and C. Gallegos Rheology of spray-dried egg yolk-stabilized emulsions International Journal of Food Science and Technology 37 2002 297 310
7. J.B. Morris Food, industrial, nutraceutical, and pharmaceutical uses of sesame genetic resources J. Janick A. Whipkey Trends in new crops and new uses 2002 ASHS Press Alexandria 153 156
8. B.A. Öztürk, and M.D. Öner Production and evaluation of yogurt with concentrated grape juice Journal of Food Engineering 64 3 1999 530 532
9. M.A. Rao Rheology of fluid and semisolid foods: principles and applications 1999 Aspen Gaitersburg
10. G. Röbbelen, R.K. Downey, and A. Ashri Oil crops of the world 1989 McGraw-Hill New York
11. H. Singh, M. Tamehana, Y. Hemar, and P.A. Munro Interfacial compositions, microstructures and properties of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 1. Sodium caseinate Food Hydrocolloids 17 2003 539 548
12. V.M. Starov, and V.G. Zhdanov Viscosity of emulsion: influence of flocculation Journal of Colloid and Interface Science 258 2003 404 414
13. J.F. Steffe Rheological methods in food process engineering 2nd ed. 1996 Freeman Press East Lancing MI
14. H. Toǧrul, and N. Arslan Mathematical model for prediction of apparent viscosity of molasses Journal of Food Engineering 62 3 2004 281 289
15. USDA Nutrient Database for Standard Reference (2003)