The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties

Goksel M., DOĞAN M., Toker O. S., Ozgen S., SARIOĞLU K., Oral R. A.

FOOD AND BIOPROCESS TECHNOLOGY, cilt.6, sa.1, ss.259-271, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 6 Sayı: 1
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1007/s11947-011-0705-5
  • Dergi Adı: FOOD AND BIOPROCESS TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.259-271
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

Steady and dynamic shear properties of grape molasses having varying levels of starch (5%, 7.5%, and 10%) have been determined at 60 A degrees C, 70 A degrees C, and 80 A degrees C. The consistency coefficient (K) and apparent viscosity (eta (50)) increased with the starch concentration and decreased with temperature. Similar behavior was also observed in storage modulus (G'), loss modulus (GaEuro(3)), complex modulus (G*), and complex viscosity (eta*). The 5-hydroxymethylfurfural (HMF) content of mid-product mix decreased with the increase in the starch concentration. Hardness, gumminess, and chewiness values increased with the starch concentration and temperature. The HMF content of the final product increased with the increase in drying temperature and decreased as the starch concentration increased.