The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties

Bioactive and rheological properties of rose hip marmalade

“…Therefore, sugar concentration to be added to the product should be taken into account to control rheological behaviour in terms of increasing resistance to flow or deformation. K values decreased with increase in temperature, which was similar to those reported for different foods in previous studies (Goksel et al 2013;Toker et al 2013;Yilmaz et al 2011). Decrease in K value indicated that fluidity of the sample increased with increase in temperature, which is important for consumer acceptability since consistency of the marmalade product is one of the most important factors affecting consumer preference of the product.…”

“…As seen from the results, temperature significantly (P < 0.05) affected the η 50 values. Similar results were reported for different food products in previous studies (Arici et al 2013;Goksel et al 2013;Toker et al 2013;Yilmaz et al 2011;Yilmaz et al 2014). The decrease in η 50 values due to increase in temperature levels might be due to increase in intermolecular distances resulting from thermal expansion leading to reduction of intermolecular forces (Arslan et al 2005;Hassan and Hobani 1998; Holdsworth 1971), so decrease in viscosity of the rose hip marmalade.…”

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox–Merz rule

“…As frequency is equal to the shear rate, apparent viscosity of the sample is very close to complex viscosity; under this circumstance, the empirical Cox-Merz rule can be used (Cox and Merz, 1958). Accordingly, the Cox-Merz rule has been applied for polymer solutions and food systems in previous studies (Da Silva and Rao, 1992;Tiziani and Vodovotz, 2005;Yasar et al, 2009;Yilmaz et al, 2011;Goksel et al, 2012;Toker et al, 2012b). On the other hand, the application of the empirical Cox-Merz rule to food products is difficult due to their complex structure; therefore, a modified Cox-Merz rule was applied in this study, by calculating a shift factor (Rao, 2005).…”

“…There are a couple of studies available on the rheological characteristics of several beverages and traditional products Goksel et al, 2012;Toker et al, 2012a). Furthermore, a very limited number of studies have been reported so far on the rheological properties of boza samples in the literature (Genc et al, 2001;Hayta et al, 2001).…”

Functionality-driven fractionation the need for mild food processing

“…To compare the increased peak viscosity as function of starch and dry matter concentration, a power model was plotted through the data points. The power model was used before to describe the effect of fiber concentration on starch pasting properties (Yildiz et al 2013a), the effect of dry matter concentration on the viscosity of fruit juice (Ibarz et al 1987), the effect of starch concentration on viscosity (Goksel et al 2013) and pectin on the viscosity (Kar and Arslan 1999). Equation 2.4 shows the power model, where is the pasting property, is the starch concentration and 1 and 1 are both fitting parameters.…”