Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)

Abstract

In this paper, rheological properties of tahin are reported at temperatures from 20 to 70 • C and shear rates in the range 0.13-500 s −1 . Temporary hysteresis loops were observed in the first cycle of the flow curves. The steady shear behaviour of tahin was pseudoplastic and described by a power law model. The consistency coefficient exhibited strong temperature dependence for which the activation energy of flow was 21.6 kJ mol −1 . The flow behaviour index of tahin tended to increase whereas the consistency coefficient tended to decrease during storage at room temperature. Tahin oil exhibited Newtonian behaviour with a strong dependence of viscosity on temperature. The activation energy of flow for tahin oil was 35.7 kJ mol −1 . While reconstituted suspensions containing up to 20% solids exhibited Newtonian behaviour, those with more solids and the original tahin showed pseudoplastic behaviour. The Krieger-Dougherty model fitted the suspension viscosity data well. Below 20% solids level there was no effect of particle size on the viscosity of the reconstituted suspensions. It was shown that for the same amount of solids the viscosity of a 'polydisperse' suspension was lower than that of a 'monodisperse' suspension.

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

“…Optimizing the distribution of particle size in suspensions resulted in 50 fold reductions in the shear viscosity [46]. The particle size distribution and rheological behavior of semi solid food products determine their preparation, processing and storage stability [47]. The influence of particle size distribution on the stability and rheological properties of food colloids such as chocolate, peanut butter and sesame paste had been reported by Dickinson (2010), and Genovese et al (2007) [48,49].…”

Influence of dehulling and roasting process on the thermodynamics of moisture adsorption in sesame seed

“…Dehulled seeds also have been consumed in baked goods such as breads, hamburger buns, cakes, cookies, confections and snack foods. In many countries (Middle-East, Mediterranean and Oriental) dehulled roasted sesame seeds are used for producing sesame paste (called tahin, tehina, tahina or matahina) (El-Adawy & Mansour, 2000;Lokumcu & Ak, 2005). The effective design of roasting, drying and storage systems for both three forms of sesame seeds (whole, dehulled and dehulledroasted) needs knowledge of their energy requirements and the state and mode of the moisture sorption with them .…”

Rheological properties of poppy seed paste/grape pekmez blends

“…Rheological characterization of food pastes is a wide study area. For example, rheological properties of sesame paste (tahin) (Akbulut & Çoklar, ; Çiftçi, Kahyaoglu, Kapucu, & Kaya, ; Lokumcu Altay & Ak, ), sunflower tahini (Muresan, Danthine, Racolta, Muste, & Blecker, ), fenugreek paste (Işikli & Karababa, ), tomatao paste (Bayod, Willers, & Tornberg, ; Sanchez, Valencia, Gallegos, Ciruelos, & Latorre, ), and ginger paste (Ahmed, ) have been studied. In some researches blends of pastes with different food materials have been studied; e.g.…”