Determination of rheological properties of boza by using physical and sensory analysis
Küçük Resim Yok
Tarih
2002
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Boza, a highly viscous traditional fermented Turkish beverage, is usually made from cereals (maize, rice, wheat and/or their flours) and its rheological property is crucial to its acceptability. Psychorheology of laboratory boza samples were studied and relevant theological parameters were obtained by using the power-law equation. The boza exhibited pseudoplastic behaviour and a relationship with the dry matter (DM) content of the type, K = 9 x 10(-19) (DM%)(13.348) at 10degreesC was obtained for the laboratory sample. Both mouthfeel (M) and appearance (A) characteristics of the boza also exhibited a log-log relationship with the fluid consistency coefficient (K) that was M = 1.399 x K-0.442 and A = 1.673 x K-0.383, respectively. (C) 2002 Elsevier Science Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
rheology, sensory evaluation, psychorheology, Boza
Kaynak
Journal of Food Engineering
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
52
Sayı
1
