Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Determination of Rheological Behavior, Emulsion Stability, Color, and Sensory of Sesame Pastes (Tahin) Blended with Pine Honey
Food and Bioprocess Technology · Temmuz 2012
YÖKSİS Kayıtları
Determination of Rheological Behavior Emulsion Stability Color and Sensory of Sesame Pastes Tahin Blended with Pine Honey
FOOD AND BIOPROCESS TECHNOLOGY · 2012 SCI-Expanded 8 atıf
Prof. Dr. MEHMET AKBULUT →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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2026 ISSN: 1935-5130 SCI-Expanded Q1
Öğr. Gör. ALİYE AŞIKKUTLU →
Determination of Rheological Behavior Emulsion Stability Color and Sensory of Sesame Pastes Tahin Blended with Pine Honey
2012 ISSN: 1935-5130 SCI-Expanded 8 atıf
Prof. Dr. MEHMET AKBULUT →
Extraction of Sesquiterpene Lactones from Inula helenium Roots by High-Pressure Homogenization and Effects on Antimicrobial, Antioxidant, and Antiglycation Activities
2024 ISSN: 1935-5130 SCI-Expanded Q1
Doç. Dr. ÖZLEM ÇETİN →
Classification of Apple Slices Treated by Atmospheric Plasma Jet for Post-harvest Processes Using Image Processing and Convolutional Neural Networks
2025 ISSN: 1935-5130 SCI-Expanded Q1
Doç. Dr. OSMAN ÖZBEK →
Makale Bilgileri
ISSN19355130
Yayın TarihiTemmuz 2012
Cilt / Sayfa5 · 1832-1839
Scopus ID2-s2.0-84862153189
Özet
In this research, rheological properties of blends of pine honey (3%, 6%, and 9%) with sesame pastes (tahin) produced from hulled roasted sesame seeds, called simply tahin, and from unhulled roasted sesame seeds, so-called Bozkir tahin, were determined at temperatures ranging from 10°C to 60°C and at speeds ranging from 0. 5 to 100 rpm. Tahin and Bozkir tahin blends with pine honey were found to exhibit non-Newtonian, pseudoplastic behavior at all temperatures. Apparent viscosities versus speed data were successfully fitted to the power law model. The flow behavior index, n, varied in the range of 0. 4226-0. 6228 for the tahin-pine honey blends, and in the range of 0. 4661 to -0. 7266 for the Bozkir tahin-pine honey blends. The consistency index, K, was in the range of 9. 34-36. 42 Pa·s n for tahin-honey blends, and in the range of 9. 92-37. 53 Pa·s n for Bozkir tahin-honey blends. The consistency index (K) increased with increasing honey levels in both tahin types. According to statistical analysis, the exponential model was a better model to describe the effect of the soluble solids on the viscosity of tahin samples represented by the pine honey percentage. The emulsion stability of both tahin types improved with the addition of pine honey. It was also correlated with activation energy (E a), Arrhenius constant, some sensory properties such as spreadibility, firmness and overall acceptance, and color parameters such as the C and h. Temperature sensitivity of the consistency index was assessed by applying an Arrhenius type equation, and E a value appeared in the range of 7. 61-10. 05 kJ/mol for tahin-honey blends and in the range of 9. 02-10. 50 kJ/mol for Bozkir tahin-honey blends. © 2011 Springer Science+Business Media, LLC.
Yazarlar (3)
1
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
2
Cemalettin Sariçoban
3
Mehmet Musa Özcan
Anahtar Kelimeler
Bozkir tahin
Emulsion stability
Pine honey
Rheology
Sensory properties
Tahin
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food and Bioprocess Technology
Q1
SJR Skoru1,071
H-Index136
YayıncıSpringer
ÜlkeUnited States
Food Science (Q1)
Industrial and Manufacturing Engineering (Q1)
Process Chemistry and Technology (Q1)
Safety, Risk, Reliability and Quality (Q1)
Metrikler
38
Atıf
3
Yazar
6
Anahtar Kelime