4th International Symposium on Food Rheology and Structure , 2006-02-19

Title : ( The effect of fat substitutes on the time dependent rheological of low fat sesame paste/date syrup blends (Halwa-Ardeh) )

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

Citation: BibTeX | EndNote

The time-dependent flow behavior of reduced fat sesame paste/date syrup blends were assessed using Brookfield rotational viscometer as a function of fat replacers (guar gum, Xanthan, and modified starch) 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 good fitted with these models and all blends exhibited the thixotropic behavior that increased with increasing shear rate. For Weltman model, the A and B constants appeared in the range of 189.23-730.60 Pa and 0.090-1.571 Pa respectively. While for first-order stress decay model, the initial shear stress (τ0) was in the range of 196.97-794.03 Pa and the breakdown rate constant (K) varied in the range of 0.006-0.018 s-1.

Keywords

Rheology; Modified starch; Xanthan;
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@inproceedings{paperid:1009301,
author = {Razavi, Seyed Mohammad Ali and Habibi Najafi, Mohammad B},
title = {The effect of fat substitutes on the time dependent rheological of low fat sesame paste/date syrup blends (Halwa-Ardeh)},
booktitle = {4th International Symposium on Food Rheology and Structure},
year = {2006},
location = {زوریخ},
keywords = {Rheology; Modified starch; Xanthan; Guar},
}

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%0 Conference Proceedings
%T The effect of fat substitutes on the time dependent rheological of low fat sesame paste/date syrup blends (Halwa-Ardeh)
%A Razavi, Seyed Mohammad Ali
%A Habibi Najafi, Mohammad B
%J 4th International Symposium on Food Rheology and Structure
%D 2006

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