Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effects of different pekmez (fruit molasses) types used as a natural sugar source on the batter rheology and physical properties of cakes
Journal of Food Process Engineering · Nisan 2010
YÖKSİS Kayıtları
EFFECTS OF DIFFERENT PEKMEZ FRUIT MOLASSES TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES
JOURNAL OF FOOD PROCESS ENGINEERING · 2010 SCI-Expanded 3 atıf
Prof. Dr. MEHMET AKBULUT →
YÖKSİS Kayıtları — ISSN Eşleşmesi
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY FRUITS
2009 ISSN: 01458876 SSCI
Prof. Dr. TAMER MARAKOĞLU →
EFFECT ON PHENOLICS HMF AND SOME PHYSICO CHEMICAL PROPERTIES OF APPLE JUICE CONCENTRATE OF ACTIVATED CARBON APPLIED AT THE DIFFERENT TEMPERATURES
2010 ISSN: 01458876 SCI-Expanded
Prof. Dr. MEHMET AKBULUT →
STABILITY OF BLACK CARROT ANTHOCYANINS IN THE TURKISH DELIGHT LOKUM DURING STORAGE
2011 ISSN: 0145-8876 SCI-Expanded 1 atıf
Prof. Dr. MEHMET AKBULUT →
EFFECTS OF DIFFERENT PEKMEZ FRUIT MOLASSES TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES
2010 ISSN: 0145-8876 SCI-Expanded 3 atıf
Prof. Dr. MEHMET AKBULUT →
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY BERBERIS VULGARIS L FRUITS
2009 ISSN: 0145-8876 SCI-Expanded 10 atıf
Prof. Dr. MEHMET AKBULUT →
Physicochemical and rheological properties of sesame pastes tahin processed from hulled and unhulled roasted sesame seeds and their blends at various levels
2008 ISSN: 0145-8876 SCI-Expanded 26 atıf
Prof. Dr. MEHMET AKBULUT →
Effects of Varying Nixtamalization Conditions on the Calcium Absorption and Pasting Properties of Dent and Flint Corn Flours
2017 ISSN: 01458876 SCI-Expanded Q3
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Splitting and Breaking of Pistachio Nuts With Striking and Heating
2008 ISSN: 0145-8876 SSCI 1 atıf
Prof. Dr. REFİK POLAT →
Treatment and alternative usage possibilities of a special wastewater: Nejayote
2018 ISSN: 01458876 SCI-Expanded Q3
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Drying Kinetics of Air Fryer Roasted Sesame Seeds: Mathematical and Neural Networks Modeling
2025 ISSN: 0145-8876 SCI-Expanded Q2
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Makale Bilgileri
ISSN01458876
Yayın TarihiNisan 2010
Cilt / Sayfa33 · 272-286
Scopus ID2-s2.0-77949724118
Özet
Five different kinds of fruit pekmez (mulberry, apricot, elecampane, grape and watermelon) were used in cake formulations as a natural sugar source. The rheologic properties of the batters and the physical and sensory properties of the cakes were investigated. Batter viscosity was measured at 15, 18, 21 and 24C using the Brookfield-type rotational viscometer. The power law model appeared to be suitable for describing the flow behavior of the cake batters containing pekmez as indicated by high r2 values. n and k values ranged from 0.2528 (elecampane) to 0.5930 (mulberry), 124.38 (elecampane) and 13.42 (grape) at 24°C, respectively. However, the consistency index (k) of all samples decreased as temperature increased. The cake batters containing pekmez exhibited a pseudoplastic behavior. The replacement of sugar with pekmez in the cake formulations decreased the cake volumes. Elecampane bush (andiz) pekmez gave the most reddish (a) batter color. The others decreased the L value and increased the a value of the batters. The cakes with watermelon were preferred by the panelists in terms of texture, odor, pore structure, wetness and overall acceptability. © 2009 Wiley Periodicals, Inc.
Yazarlar (2)
1
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
2
Nermin Bilgiçli
ORCID: 0000-0001-5490-9824
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Process Engineering
Q2
SJR Skoru0,581
H-Index73
YayıncıWiley-Blackwell
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
17
Atıf
2
Yazar