FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ

Yıl 2018, Cilt: 43 Sayı: 1, 43 - 52, 15.01.2018

Mehmet Koç , Dilara Okut Esra Devseren , Işıl İlter Saniye Akyıl Figen Ertekin

Öz

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.  

Anahtar Kelimeler

tahin, reolojik özellikler, bal, şeker şurubu, pekmez

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

Öz

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.

Anahtar Kelimeler

sesame paste, rheological properties, honey, sugar syrup, concentrated grape juice

Kaynakça

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