Determination of Rheological Behavior, Emulsion Stability, Color, and Sensory of Sesame Pastes (Tahin) Blended with Pine Honey

Akbulut, Mehmet; Sarıçoban, Cemalettin; Özcan, Mehmet Musa

doi:10.1007/s11947-011-0668-6

Cited by 33 publications

(32 citation statements)

References 20 publications

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“…Similar to the case of sorghum, this behaviour was observed for the four tested temperatures. Similar behaviours have been observed by other authors on sesame pastes, mixed or not mixed with other products (Arslan et al, 2005;Razavi et al, 2007;Çifçi et al, 2008;Akbulut et al, 2012) and on oil/water emulsion of protein isolates and sesame oil (Lokumcu Altay and Ak, 2005). Banana gruels showed a similar behaviour to that of sesame gruels (Figure 3).…”

Section: Effects Of Temperature and Concentration On The Rheological supporting

confidence: 85%

“…Abdelghafor et al (2015) studied the effects of sorghum flour addition on rheological pasting properties of hard white winter wheat; Mahajan and Gupta (2015) compared the elasticity behaviors of sorghum and wheat flour doughs. Other authors studied the rheological behaviour of banana purée (Guerrero and Alzamora, 1997), suspensions made of banana and wheat flours (Mohamed et al, 2010), semi-solid sesame paste (Abu-Jdayil, 2003;Çiftçi et al, 2008) and sesamebased products (Razavi et al, 2007;Akbulut et al, 2012). However, the results obtained cannot accurately predict the rheological behaviour of infant gruels, due to the difference in consistencies between infant gruels and other flour-based products.…”

Section: Introductionmentioning

confidence: 99%

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Modelling the rheological properties of gruels produced from selected food products from Cameroon

Taga¹,

Nono²

2017

Afr. J. Biotechnol.

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Section: Effects Of Temperature and Concentration On The Rheological supporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Modelling the rheological properties of gruels produced from selected food products from Cameroon

Taga¹,

Nono²

2017

Afr. J. Biotechnol.

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“…It was reported sesame paste with high level of sweetener had highest overall acceptability score [21]. Another study [22] showed that highest blend of pine honey with sesame paste had highest overall acceptability. They also mentioned that it might be due to a dilution effect of the sweetness on the oiliness of sesame paste enhancing the sensory acceptance of product.…”

Section: Figure 1 Effect Of Roasting Conditions (A) and Ingredients mentioning

confidence: 96%

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Mijena¹

2017

IJNFS

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Abstract:The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.

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“…Usually water addition is performed empirically and mainly judged by sensory taste, which is not suitable for preparing large amount of sesame paste; therefore, it is hard to meet the need in the hotpot or dry noodle industry when homogeneous mixing and consistent taste are required for large amount of sesame paste. The previous studies of rheological properties of sesame paste allow us to understand not only the changes in the texture and structure of sesame paste, but also the variation pattern of mechanical properties related to processing [1,[3][4][5][6][7]. However, the contribution of water addition to the overall rheological properties of the sesame paste has not been studied.…”

Section: Introductionmentioning

confidence: 99%

Rheology of Sesame Pastes with Different Amounts of Water Added

Hou

2017

Journal of Chemistry

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Sesame paste, usually served as a dressing in some local dishes and the desserts in Southeast Asia and the Middle East, requires mixing with water before consumption to form a thin emulsion of the oil-in-water type. Usually water addition is performed empirically and it is difficult to keep the quality of water-mixed sesame paste consistent. In this study, the rheological behavior of sesame paste with different ratios of sesame paste to added water was investigated. The sesame paste tested contains 59.71% of crude fat and 17% of protein. The ratios of sesame paste to added water (w/v) were 1 : 0.75 (T1), 1 : 1 (T2), 1 : 1.25 (T3), and 1 : 1.5 (T4), respectively. All the samples showed the properties of the viscoelastic solids. The samples T1 and T2 behaved as a pseudoplastic material, whereas the apparent viscosity of T3 and T4 remained almost unchanged with the shear rate increasing. T2 had the moderate area of thixotropy loop (57.32 Pa/s) among the tested samples and scored the highest in the sensory evaluation. Therefore, our study suggested that ratio of sesame paste to added water of 1 : 1 (w/v) is suitable for preparing dressings for different dishes.

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Determination of Rheological Behavior, Emulsion Stability, Color, and Sensory of Sesame Pastes (Tahin) Blended with Pine Honey

Cited by 33 publications

References 20 publications

Modelling the rheological properties of gruels produced from selected food products from Cameroon

Modelling the rheological properties of gruels produced from selected food products from Cameroon

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Rheology of Sesame Pastes with Different Amounts of Water Added

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