Mehmet KOÇ, Figen Kaymak ERTEKİN, Saniye AKYIL, Esra DEVSEREN, Dilara TOMRUK, Işıl İLTER

RHEOLOGICAL AND SENSORIAL PROPERTIES OF SESAME PASTE BLENDS PREPARED WITH DIFFERENT SUGAR SOURCES

Farklı tahin konsantrasyonlarında (%40, 50 ve 60) ve farklı sıcaklıklarda (25, 35, 40, 50°C) pekmez, bal ve şeker şurubu kullanılarak hazırlanan tahin karışımlarının reolojik özellikleri belirlenmiştir. Tahin/pekmez karışımı için akış davranışı Power modeli ile ifade edilmiştir, ancak tahin/bal ve tahin/ şeker şurubu karışımı için Bingham Plastik modeline uymuştur. Kıvam indeksi "K" ile tahin konsantrasyonu arasındaki ilişki üstel ve power fonksiyonlarıyla tanımlanmıştır. Sıcaklığın yükselmesiyle birlikte kıvam indeksi azalmıştır. Fakat tahin konsantrasyonun artışıyla birlikte örneklerin kıvam indeksi yükselmiştir. Duyusal analiz, tahin konsantrasyonunun ve tatlandırıcı çeşidinin karışımların üzerindeki etkisini araştırmak için değerlendirilmiştir. Karışımların sürülebilirlik ve ağzın kaplanması özellikleri tahin konsantrasyonun yükselmesiyle birlikte iyileşmiştir. Ayrıca tahin karışımlarının reolojik özellikleri, örneklerin duyusal özellikleri ile oldukça yüksek bir korelasyona sahiptir

FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ

Rheological properties of sesame paste (SP) blends, which were prepared with concentrated grape juice (CGJ), honey and sugar syrup were determined using rotational viscometer at different SP concentrations (40, 50 and 60%) and temperatures (25, 35, 40, 50°C). Flow behavior of the SP/CGJ blends were expressed by Power law model, however SP/honey and SP/sugar syrup blends were fitted to the Bingham Plastic model. The relationship of the consistency index "K" and SP concentration was described by exponential and power functions. Rising in temperature lead to a decrease in the consistency index of SP blends. Increasing in SP concentration resulted in an increase in consistency index of samples. Sensorial analysis was evaluated to research the effect of SP concentration and type of sugar sources on sensorial properties. Spreadibility and mouth-coating properties of blends enhanced with the increase in SP concentration. Moreover rheological properties highly correlated with sensorial properties of samples

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