Sıcaklık ve Farklı Kıvam Verici Maddelerin Ketçabın Reolojik Özellikleri Üzerine Etkileri

Bildir, Büşra; Demircan, Huseyin; Oral, Rasim Alper

doi:10.31590/ejosat.450363

Cited by 1 publication

(1 citation statement)

References 24 publications

(3 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar studies have revealed that in rheological tests of hydrocolloidal and suspended foods, such food samples can be preferred to slide using smooth geometry (Buscall, 2010). In the rheological analysis of various food suspensions and dispersions such as chickpea puree (tomato puree, quince puree, ketchup, chickpea flour paste) to prevent wall slipping; pre-treatments such as using geometries with rough surfaces (Valencia et al, 2003), homogenizing particle size, using guar gum, xanthan gum and emulsifier additives (Bildir et al, 2018) were applied. After interpreting the shear rate versus shear stress graph by drawing, oscillation tests were also performed on chickpea purees prepared with the same dry matter content using dried chickpea puree powders, and the viscoelastic properties of the purees were determined.…”

Section: Rheological Propertiesmentioning

confidence: 99%

Ready-to-Eat Chickpea Purée Powder by Drum Drying; Physicochemical and Rheological Properties of Powder Product

Selçuk

SALIK

Altay

et al. 2023

Gıda

View full text Add to dashboard Cite

This study aims to convert raw chickpea (Cicer arietinum L.) into dried chickpea puree powder form using a drum dryer having a high rehydration ratio and for ready-to-use consumption form maintaining its healthy properties. The effects of the drying conditions on the physical, chemical, and rheological properties of chickpea puree powders were investigated. Before drying, raw chickpeas were soaked in water at 25°C for 12 hours and boiled at 100°C for 55 minutes. In the drying process, saturated steam pressures (2, 3, and 4 bar) and drum rotation speeds (2.0, 3.0, 4.0, and 5.0 rpm) were chosen as process variables. The most appropriate process conditions were determined as 3 bar of steam pressure and 2 rpm of drum rotation speed targeting the maximum protein content (30.35±0.18%), maximum rehydration ratio (515±0.01%), and as low as possible browning index (BI)(59.28±4.90) values. It was determined that chickpea puree had the appropriate rheological characteristics when the shear stress and shear rate values for chickpea puree powders with various dry matter contents (%25, %26, %27.5, %30) produced under suitable process parameters were examined.

show abstract

Section: Rheological Propertiesmentioning

confidence: 99%