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Modeling Of Rheological Properties Of Mellorine Mix Including Different Oil And Gum Types By Combined Design, Ann, And Anfis Models, Sali̇h Karasu, Mahmut Doğan, Ömer Sai̇d Toker, Erdal Caniyilmaz
Modeling Of Rheological Properties Of Mellorine Mix Including Different Oil And Gum Types By Combined Design, Ann, And Anfis Models, Sali̇h Karasu, Mahmut Doğan, Ömer Sai̇d Toker, Erdal Caniyilmaz
Turkish Journal of Agriculture and Forestry
In the present study, the effects of 2 different oil types (soybean and olive oil) and 3 different gums (xanthan gum, sodium alginate, locust bean gum, and their blends) on the rheological and physicochemical properties (pH, titratable acidity, moisture, and color), overrun, melting rate, melting time, and sensory properties of frozen mellorine samples were determined. Apparent viscosity of all mix samples decreased with shear rate, meaning that mellorine mix samples showed shear thinning behavior. Mellorine mix samples showed Ostwald-de Waele flow behavior (R^2 >= 0.9915). Viscous synergy indexes were calculated to determine if the gums had synergic interaction. The viscous …