Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends

Alpaslan, Mehmet; Hayta, Mehmet

doi:10.1016/s0260-8774(01)00197-2

Cited by 102 publications

(126 citation statements)

References 16 publications

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“…In addition, it was also determined that these additives did not contain the ones permitted to be used in this type of product. There are many studies on chemical and microbiological properties of tahin helva (Abu-Jdayil et al 2002;Abu-Jdayil 2004;Alpaslan and Hayta 2002;Arslan et al 2005;Ceyhun Sezgin and Artik 2010;Kahraman et al 2010;Var et al 2004Var et al , 2007Yigit et al 2007) and on other similar confectionery products Muresan et al 2010). However, the studies on oil separation problem in tahin helva are very limited (Ereifej et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage

Güneşer

Zorba

2011

J Food Sci Technol

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Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva's production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using food additives permitted as an emulsifier for tahin helva in the Turkish and EU Codex. Sorbitan tristearate (STS), sorbitan monopalmitate (SMP) and their combinations (STS:SMP, 1:1) were added to tahin helva, then helva samples were stored at the storage temperatures of 20°C, 30°C, and 40°C. The emulsifiers did not have any effect on physical, chemical and sensory properties of tahin helva except on its oil content, whereas storage temperature and storage time had effects on those properties of helva. STS:SMP combination was found to be statistically more effective than SMP and STS formulations in preventing oil separation. Penetration force of tahin helva has increased by increasing the storage temperature and storage time. It was found that there was a decrease in −a colour value of helva through the storage time at 20°C and 30°C, while there was an increase in that value at 40°C. The highest change in the moisture content of all helva samples through storage was observed at the storage temperature of 20°C. Sensory scores for appearance, texture and flavour characteristics of helva have decreased significantly during the storage period.

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Section: Introductionmentioning

confidence: 99%

Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage

Güneşer

Zorba

2011

J Food Sci Technol

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“…O decréscimo da viscosidade aparente com o aumento da taxa de deformação pode ser explicado pela mudança estrutural da amostra devido às forças hidrodinâmicas geradas e o maior alinhamento das moléculas na direção da tensão aplicada (Alparslan & Hayta, 2002).…”

Section: Resultsunclassified

Efeito da temperatura e taxa de cisalhamento nas propriedades de escoamento da polpa de Cupuaçu (T. grandiflorum Schum) integral

2008

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O comportamento reológico da polpa de cupuaçu integral foi determinado na faixa de temperatura de 10 a 60ºC. Os efeitos da temperatura e da taxa de deformação foram avaliados por meio de testes em cisalhamento estacionário. As análises reológicas foram conduzidas num reômetro Thermo Haake RheoStress 1. Os reogramas foram descritos pelos modelos reológicos de Ostwald-de-Waelle e o de Herschel-Bulkley. As curvas de escoamento mais bem ajustadas pelo modelo de Ostwald-de-Waelle. O produto apresentou comportamento pseudoplástico, e o índice de comportamento de fluxo (n) decresceu com o aumento da temperatura. O efeito da temperatura sobre a viscosidade aparente foi descrita por uma equação tipo Arrhenius e discutida em termos de energia de ativação. Essa energia aumentou com o aumento da taxa de deformação, sendo obtidos valores na faixa de 1 a 2 kcal/gmol.

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“…It has been reported that pseudoplastic and thixotropic behavior reflects the steady shear behavior of sesame paste (Alpaslan & Hayta, 2002;Abu-Jdayil et al, 2002;Altay & Ak, 2005). Alpaslan and Hayta (2005), have also studied the rheological and sensorial quality of CGJ and SP blends at different concentrations and temperatures.…”

Section: Introductionmentioning

confidence: 99%

“…One of the main criteria that affects the consumers' acceptance is the spreadibility of the SP blends. Spreadibility is a property that is highly related with the consistency of the blends (Alpaslan & Hayta, 2002). The consistency known as one of rheological properties of food materials determines the shelflife stability of final product (Abu-Jdayil et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Rheological and Sensorial Properties of Sesame Paste Blends Prepared With Different Sugar Sources

Tomruk¹,

Devseren²,

İlter³

et al. 2018

GIDA

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Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends

Cited by 102 publications

References 16 publications

Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage

Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage

Efeito da temperatura e taxa de cisalhamento nas propriedades de escoamento da polpa de Cupuaçu (T. grandiflorum Schum) integral

Rheological and Sensorial Properties of Sesame Paste Blends Prepared With Different Sugar Sources

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