Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Physicochemical and rheological properties of sesame pastes (tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels
Journal of Food Process Engineering · Ağustos 2008
YÖKSİS Kayıtları
Physicochemical and rheological properties of sesame pastes tahin processed from hulled and unhulled roasted sesame seeds and their blends at various levels
JOURNAL OF FOOD PROCESS ENGINEERING · 2008 SCI-Expanded 26 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 TarihiAğustos 2008
Cilt / Sayfa31 · 488-502
Scopus ID2-s2.0-60649109801
Özet
In this study, proximate composition, certain quality and rheological properties of sesame pastes (tahin) produced from hulled roasted sesame seeds (without hull), called simply tahin, from unhulled roasted sesame seeds (with hull), so-called Bozkir tahin, and their blends (25-75%) were determined at temperatures ranging from 15 to 65C and shear rates from 0.5 to 100 1/s. Tahin, Bozkir tahin and their blends were found to exhibit non-Newtonian, pseudoplastic behavior at all temperatures. Apparent viscosity versus shear rate data were successfully fitted to the power law model. The flow behavior index, n, varied in the range of 0.4587-0.6830. The consistency coefficient, K, was in the range of 3.97-28.08 Pasn. Both parameters were significantly affected by temperature. The increase in levels of unhulled sesame seeds in tahin resulted in higher viscosity (K) for all temperatures. Temperature sensitivity of the consistency coefficient was assessed by applying an Arrheniustype equation, and Ea value appeared in the range of 17.87-24.92 kJ/mol. © 2008, Blackwell Publishing.
Yazarlar (2)
1
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
2
Hacer Çoklar
ORCID: 0000-0002-4948-0960
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
38
Atıf
2
Yazar