Original scientific paper
https://doi.org/10.17508/CJFST.2024.16.2.06
Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design
Ferhat Yuksel
; Bor Faculty of Health Science, Department of Nutrition and Dietetics, Nigde Omer Halisdemir University, 51700, Bor, Nigde/ Turkey
*
Busra Yavuz
; Gumushane University, Faculty of Engineering, Department of Food Engineering, 29100, Gumushane/ Turkey
Merve Tuğçe Tunç
; Gumushane University, Faculty of Engineering, Department of Food Engineering, 29100, Gumushane/ Turkey
* Corresponding author.
Abstract
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 (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.
This work was funded by the Research Project Unit of Gumushane University (Project Code: 18. F5115.02.01)
Keywords
pestil; simplex lattice mixture design; wheat; corn and potato flour; rheological properties
Hrčak ID:
326508
URI
Publication date:
31.12.2024.
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