Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Rheological and sensory properties of spray dried pekmez mixtures with wheat starch-gum
International Journal of Food Properties · Temmuz 2009
Özet
Pekmez, known also as grape molasses, was spray dried in the laboratory-type pilot drying unit to obtain pekmez powder. The flow characteristics of diluted pekmez powder (DPP), wheat starch (WS), and some hydrocolloids (locust bean gum, LBG; gum tragacanth, GT, and guar gum, GG) systems in double- or triple-mixed combinations were studied. The empirical power law model fitted the apparent viscosity-rotational speed data. DPP-gum and WS-gum mixed solutions exhibited a shear-thinning behaviour at 21°C with flow behaviour index (n) values of 0.88 n≤0.94 and 0.17≤n≤0.32, respectively. WS-gum mixed solutions showed high shear-thinning behaviour with the highest consistency index (k = 49.93-214.24 Pa sn). However, DPP-WS and DPP-WS-gum mixed solutions at the same temperature exhibited the shear-thickening behaviour with flow behaviour index (n) values of 1.02≤n≤1.07.
YÖKSİS Kayıtları
Rheological And Sensory Properties of Spray Dried Pekmez Mixtures With Wheat Starch Gum
International Journal of Food Properties · 2009 SCI-Expanded
Prof. Dr. MUSTAFA KARAKAYA →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.
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Makale Bilgileri
Toplam Atıf
4 atıf
· Scopus
ISSN10942912
Yayın TarihiTemmuz 2009
Cilt / Sayfa12 · 691-704
Scopus ID2-s2.0-70449574499
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Havuzumuzdaki Atıflar 0
Bu makaleye, sistemimizdeki Scopus veritabanında bulunan 0 makale atıf yapmıştır. Scopus genel atıf sayısı: 4.
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Scimago Dergi (ISSN Eşleşmesi)
International Journal of Food Properties
Q1
OA
SJR Skoru0,901
H-Index97
YayıncıTaylor and Francis Ltd.
ÜlkeUnited States
Food Science (Q1)
Metrikler
4
Atıf