Title : ( Reduced fat sesame paste/date syrup blends: A novel product )
Authors: Mohammad B Habibi Najafi , Seyed Mohammad Ali Razavi , - - ,
Full TextAbstract
In this paper, the effect of fat substitutes (guar gum, Xanthan, and modified starch) on the rheological properties of the low fat sesame product (The blends of 20% reduced fat sesame paste and date syrup) was investigated. In first, the flow behavior of prepared blends by several substitutions of fat at three different levels for the temperatures of 25, 35, 45, 550C were evaluated. The power low model was the best model for the descriptions behavior of control flow and all prepared samples with different fat substitution of all levels. According to parameters this model, the all samples at different temperatures have the pseudoplastic behavior. In addition, the fat substitution cause the viscosity increasing for the all samples compare with the control.
Keywords
, new product, sesame paste, date syrup
@inproceedings{paperid:1009302,
author = {Habibi Najafi, Mohammad B and Razavi, Seyed Mohammad Ali and -, -},
title = {Reduced fat sesame paste/date syrup blends: A novel product},
booktitle = {Third International Date Palm Conference},
year = {2006},
location = {ابوظبی},
keywords = {new product; sesame paste; date syrup},
}
%0 Conference Proceedings
%T Reduced fat sesame paste/date syrup blends: A novel product
%A Habibi Najafi, Mohammad B
%A Razavi, Seyed Mohammad Ali
%A -, -
%J Third International Date Palm Conference
%D 2006
