International Journal of Food Properties, ( ISI ), No (11), Year (2008-3) , Pages (92-101)

Title : ( Rheological characterization of low fat sesame paste blended with date syrup )

Authors: Seyed Mohammad Ali Razavi , Mohammad B Habibi Najafi , - - ,

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In this paper, the time-dependent flow behavior of reduced fat sesame paste with date syrup were assessed using Brookfield rotational viscometer as a function of fat substitutes (guar gum, xanthan, and starch) at three levels and shearing time. Two models were used to predict the time-dependent behavior, known as, first-order stress decay with a zero equilibrium stress and Weltman models. It was found that time-dependent behavior of samples was adequately fitted with these models. All blends exhibited the thixotropic behavior and thixotropy of samples increased with increasing shear rate. For Weltman model, the A and B constants appeared in the range of 189.2–730.6 Pa and 0.090–1.571 Pa, respectively. While for first-order stress decay model, the initial shear stress (t0) was in the range of 197–794 Pa, and the breakdown rate constant (K) varied in the range of . The presence of fat substitutes generally resulted in an increase of viscosity and thixotropy of blends in comparison with the blank.

Keywords

, Rheology, Weltman model, Kinetic model, Starch, Xanthan,
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@article{paperid:1006565,
author = {Razavi, Seyed Mohammad Ali and Habibi Najafi, Mohammad B and -, -},
title = {Rheological characterization of low fat sesame paste blended with date syrup},
journal = {International Journal of Food Properties},
year = {2008},
number = {11},
month = {March},
issn = {1094-2912},
pages = {92--101},
numpages = {9},
keywords = {Rheology; Weltman model; Kinetic model; Starch; Xanthan; Guar},
}

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%0 Journal Article
%T Rheological characterization of low fat sesame paste blended with date syrup
%A Razavi, Seyed Mohammad Ali
%A Habibi Najafi, Mohammad B
%A -, -
%J International Journal of Food Properties
%@ 1094-2912
%D 2008

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