Abstract
Sweetened sesame paste, known as halawa tehineh, is a food product that consists of heat-treated sugar, citric acid and tehineh. Some natural flavor may be added, for instance vanilla and nuts. The steady and time-dependent flow properties of halawa tehineh were investigated in the temperature range between 25-45°C. The flow behavior of halawa tehineh was observed to be pseudoplastic and thixotropic at all temperatures measured, and the apparent viscosity-shear rate data can be described by a power law model. Increasing the temperature increases the flow behavior index and significantly reduces the consistency coefficient. The temperature dependency of the consistency coefficient is given by an Arrhenius-type relationship. A second order structural kinetic model describes the thixotropic behavior of halawa tehineh well. An empirical equation was developed for predicting the rate of thixotropic structural breakdown as a function of shear rate and temperature.
| Original language | English |
|---|---|
| Pages (from-to) | 265-272 |
| Number of pages | 8 |
| Journal | European Food Research and Technology |
| Volume | 219 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Aug 1 2004 |
| Externally published | Yes |
Keywords
- Halawa tehineh
- Pseudoplastic
- Sweetened sesame
- Tehineh
- Thixotropy
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Chemistry(all)
- Biochemistry
- Industrial and Manufacturing Engineering