| Issue |
BIO Web Conf.
Volume 102, 2024
70th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2023”
|
|
|---|---|---|
| Article Number | 01010 | |
| Number of page(s) | 6 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202410201010 | |
| Published online | 11 April 2024 | |
Rheological properties of starch-milk-based dessert creams with sunflower, almond and hazelnut tahini
1 Department of Technology of Tobacco, Sugar and Plant Essential Oils, Technological Faculty, University of Food Technology, Plovdiv, Bulgaria
2 Department of Nutrition and Tourism, Economic Faculty, University of Food Technology, Plovdiv, Bulgaria
* Corresponding author: mina_dj@abv.bg
The influence of the type and quantity of added tahini in the composition of starch-milk dessert cream on the rheological and thixotropic properties was analyzed. Three types (sunflower, almond and hazelnut) and quantity (3, 6 and 12%) of tahini were used. After the analysis, it was found that the cream with 3% almond tahini had the highest viscosity, and the cream with 12% almond tahini had the lowest viscosity. All samples showed a non-Newtonian character, which is mainly due to the starch in their composition. In terms of thixotropic properties, the cream with 12% almond tahini showed the highest resistance, and the cream with 3% sunflower tahini showed the lowest resistance. The obtained results could be used when implementing similar types of products in food production.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.