Rheological, physical and chemical characteristics of mulberry pekmez

Şengül, Memnune; Ertugay, Mustafa Fatih; Şengül, Mustafa

doi:10.1016/j.foodcont.2003.11.010

Cited by 89 publications

(100 citation statements)

References 14 publications

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“…Maillard reactions result in undesirable color, odor and flavor changes and are followed by the formation of intermediates such as 5-hydroxymethyl furfural (HMF), particularly under acidic conditions and finally brown pigment formation (Bozkurt et al, 1999). Several studies were carried out on production, composition, standardization and health benefits of pekmez (Bozkurt et al 1999;Karakaya and Artık 1990;Şengül et al 2005;Topçu et al 1997;Yoğurtçu and Kamışlı 2006;Alpaslan and Hayta, 2002;Kayışoğlu and Demirci, 2006). But, there is limited information about mineral contents and soluble solid contents of several fruit pekmez samples.…”

mentioning

confidence: 99%

The effect of boiling on qualitative properties of grape juice produced by the traditional method

Özcan

Alpar²,

Juhaimi

2014

J Food Sci Technol

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In this study, grape molasses produced by using the traditional methods from the from Taşkent town of Konya were analysed for their some quality values. Depending on the type of grape molasses and boiling periods, some differences were found in physico-chemical properties. Protein, pH, total acid, hydroximetil furfural, soluble dry matter, total phenol and viscosity values were found between 0.260 % and 0.421 %, 7.82 and 8. .47. The K, Mg, Na, P, Ca contents of all the molasses samples has been detected at high levels. At some quality parameters such as protein, total acid and L* values have been decreased towards to end of the boiling period. As a result, antioxidant activity and anthocyanin in the red grape molasses were superior to compared with other types of grape molasses.

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mentioning

confidence: 99%

The effect of boiling on qualitative properties of grape juice produced by the traditional method

Özcan

Alpar²,

Juhaimi

2014

J Food Sci Technol

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“…As the CGJ content increased, emulsion stability of the blends has improved. Non-Newtonian behavior has successfully explained the flow behavior of CGJ (Kaya, 2002;Sengul et al, 2005). Besides, CGJ and SP blends exhibited non-Newtonian pseudoplastic behavior.…”

Section: Introductionmentioning

confidence: 75%

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

Tomruk¹,

Devseren²,

İlter³

et al. 2018

GIDA

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“…Como já observado na Figura 2, verifica-se o decréscimo da viscosidade aparente, considerando isoladamente os aumentos de temperatura e da taxa de deformação. Sengul et al (2005) observaram comportamento semelhante para sucos de uva e amora concentrados. Lopes (2005), analisando o comportamento reológico da polpa de pitanga, observou um decréscimo da viscosidade aparente com o aumento da temperatura e da taxa de deformação.…”

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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Rheological, physical and chemical characteristics of mulberry pekmez

Cited by 89 publications

References 14 publications

The effect of boiling on qualitative properties of grape juice produced by the traditional method

The effect of boiling on qualitative properties of grape juice produced by the traditional method

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

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

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