Physical, sensory and flow properties of wheat starch-dairy by-product spray-dried pekmez mixtures

Sert D., YILMAZ M. T., Karakaya M.

JOURNAL OF TEXTURE STUDIES, cilt.39, sa.2, ss.150-168, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 39 Sayı: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1745-4603.2008.00135.x
  • Dergi Adı: JOURNAL OF TEXTURE STUDIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.150-168
  • Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

Pekmez, also known as a concentrated grape juice, was spray dried in a laboratory-type pilot drying unit to obtain pekmez powder (PP). The flow characteristics of PP, wheat starch (WS) and some dairy by-products (whey powder, skim milk powder, calcium caseinate and sodium caseinate) systems as binary and ternary mixtures were studied. The empirical power law model fitted the apparent viscosity-rotational speed data. PP-dairy by-product and WS-dairy by-product mixed solutions exhibited a shear-thinning behavior at 21C with flow behavior index (n) values of 0.86 <= n <= 0.92 and 0.06 <= n <= 0.27, respectively. WS-dairy by-product mixed solutions showed high shear-thinning behavior with the highest consistency index (k = 25,425-180,599 mPa.s(n)). However, PP-WS and PP-WS-dairy by-product mixed solutions at the same temperature exhibited the shear-thickening behavior with flow behavior index (n) values of 1.05 <= n <= 1.18.