عنوان مقاله [English]
In this paper the effect of different milling processes (high shear blender, ceramic mill and ball mill, and stone mill) on the structure and size distribution of sesame paste particles was investigated and rheological properties of the resulting paste samples were analyzed. Sesame paste was a fluid suspension of protein–oil. The results indicated that the stone mill for 10 min in comparison to other mill processing can significantly affect on size reduction of the particles in sesame paste, improving the rheological properties and stability of the product. The results indicated that the colloidal stability of sesame paste was improved by decreasing the median particle size to values below 5 µm. Shear thinning behaviors were observed for different sesame paste samples. Creep test showed that the elastic structure of sesame paste changed to a viscous behavior with decreasing particle size that was also related to the milling method. Whiteness (L-values) of sesame paste decreased with the reduction of particle size.
Abou‐Gharbia, H., SHEHATA, A.A.Y., Youssef, M., Shahidi, F., (1996). Oxidative stability of sesame paste (tehina). Journal of Food Lipids 3(2), 129-137.
Abu-Jdayil, B., (2004). Flow properties of sweetened sesame paste (halawa tehineh). European Food Research and Technology 219(3), 265-272.
Alloncle, M., Doublier, J.-L., (1991). Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food hydrocolloids 5(5), 455-467.
Alpaslan, M., Hayta, M., (2002). Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. Journal of Food Engineering 54(1), 89-93.
Anilakumar, K.R., Pal, A., Khanum, F., Bawa, A.S., (2010). Nutritional, medicinal and industrial uses of sesame (Sesamum indicum L.) seeds-an overview. Agriculturae Conspectus Scientificus 75(4), 159-168.
AOAC, (2002). Official method 2001.11 protein (crude) in animal feed, forage (plant tissue), grain and oilseeds. Official Methods of Analysis of the Association of Official Analytical Chemists.
AOAC, (1937). Official method 937.09 Salt (Chlorine as Sodium Chloride) in Seafood. Official Methods of Analysis of the Association of Official Analytical Chemists.
AOCS, (1997a). Method Ai 2–75 moisture and volatile matter content applicable to sunflower seed. Official Methods of Analysis of the American Oil Chemists Society.
AOCS, (1997b). Method Ba 5a-49 ash. Official Methods of Analysis of the American Oil Chemists Society.
AOCS, (2000). Method Am 2–93 determination of oil content in oilseeds. Official Methods of Analysis of the American Oil Chemists Society.
Arslan, E., Yener, M., Esin, A., (2005). Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering 69(2), 167-172.
Çiftçi, D., Kahyaoglu, T., Kapucu, S., Kaya, S., (2008). Colloidal stability and rheological properties of sesame paste. Journal of Food Engineering 87(3), 428-435.
Da Silva, J., Rao, M., (1992). Viscoelastic Properties of Food Hydrocolloid Dispersions en Rao MA. Steffe, JF.(Eds.) Viscoelastic Properties of Foods 285-315. Elsevier, London.
Elleuch, M., Besbes, S., Roiseux, O., Blecker, C., Attia, H., (2007). Quality characteristics of sesame seeds and by-products. Food chemistry 103(2), 641-650.
Guneser, O., Zorba, M., (2014). Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage. Journal of food science and technology 51(6), 1085-1093.
Kaya, A., Belibaǧlı, K., (2002). Rheology of solid gazıantep pekmez. Journal of Food Engineering 54(3), 221-226.
Mohd Rozalli, N., Chin, N., Yusof, Y.A., (2015). Particle Size Distribution of Natural Peanut Butter and Its Dynamic Rheological Properties. International Journal of Food Properties 18(9), 1888-1894.
Muresan, V., Blecker, C., Danthine, S., Racolta, E., Muste, S., (2013). Confectionery products (halva type) obtained from sunflower: production technology and quality alterations. A review/Les produits de confiserie (type halva) obtenus à partir du tournesol: technologie de production et problèmes de qualité (synthèse bibliographique). Biotechnologie, Agronomie, Société et Environnement 17(4), 651.
Mureşan, V., Danthine, S., Bolboacă, S.D., Racolţa, E., Muste, S., Socaciu, C., Blecker, C., (2015). Roasted sunflower Kernel paste (Tahini) stability: storage conditions and particle size influence. Journal of the American Oil Chemists' Society 92(5), 669-683.
Razavi, S.M., Najafi, M.B.H., Alaee, Z., (2007). The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature. Food hydrocolloids 21(2), 198-202.
Sengül, M., Ertugay, M.F., Sengül, M., (2005). Rheological, physical and chemical characteristics of mulberry pekmez. Food Control 16(1), 73-76.
Wu, Y.V., (2001). Emulsifying activity and emulsion stability of corn gluten meal. Journal of the Science of Food and Agriculture 81(13), 1223-1227.