Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2024Scopus SJRQ4Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design
Yuksel, Ferhat; Yavuz, Busra; Tunç, Merve Tuğçe
In this study, pestil was made using various concentrations of wheat, corn, and potato flours and the ideal flour combination amounts were determined using the simplex lattice mixture design technique. The apparent viscosity, G' (elastic modulus), G'' (viscous modulus), and tan δ (G''/G') analyses were determined. In all samples, it is seen that viscosity reduces while shear rate increases. This type of behaviour is pseudoplastic behaviour. While the highest apparent viscosity was observed in the 13th sample (12 g/100 g potato flour), the lowest was seen in the 11th sample (12 g/100 g wheat flour). In all samples, the elastic modulus (G') was higher than the viscous modulus (G''). The ANOVA table shows that linear data have a significant (p<0.05) effect on apparent viscosity, G', G'', and tan δ values. In general, formulations using potato flour show higher apparent viscosity values. Also, it is observed that the tan δ, G', G'' and apparent viscosity values increase with the addition of potato flour.
- MakaleAçık Erişim2023Comparison of some characteristics of homemade, local and national brands yoghurts
Aktas, Haktan; Ürkek, Bayram; Aktas, Hacer Meral; Çetin, Bulent; Sengül, Mustafa
In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of Turkey were investigated. It was determined that national yoghurt samples had the highest average dry matter (13.8%) and the lowest syneresis values (35.8%). Homemade yoghurts had the lowest average viscosity (at 20 rpm, 4079 cP; 50 rpm, 2142 cP), consistency coefficient values (44.4). It was determined that the flow behavior index values of all yoghurt samples were between 0 and 1 and showed pseudoplastic behavior. It was found that the national commercial yoghurt samples were higher than the homemade and regional samples in terms of dry matter, syneresis, viscosity and consistency coefficient. Although the mean benzoic acid values were detected between 5.43 and 31.9 mg kg(-1), sorbic acid was found in only one sample (local brand yoghurt sample).
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