Articles
REDUCED FAT SESAME PASTE/ DATE SYRUP BLEND: A NOVEL PRODUCT
Article number
736_49
Pages
505 – 509
Language
English
Abstract
A blend of sesame paste and date syrup is a promising nutritious and healthy product due to the high protein and fiber content of sesame paste and the high mineral and vitamin content of date syrup.
This blend is traditionally made in Iran and other Middle East countries.
Due to the high fat content of sesame paste, which is of nutritional concern to most consumers, using reduced fat sesame paste in the preparation of this blend will give it a wider consumer appeal.
In this study, the rheological and sensory properties of low fat sesame butter (blends of 20% reduced fat sesame paste and date syrup) were investigated.
Fat substitutes guar gum, xanthan gum and modified starch were used at three concentrations (0.01%-1.75% depending on the type of hydrocolloid), and at four mixing temperatures (25, 35, 45, 55°C). It was found that low fat sesame butter behaves as a pseudo-plastic foodstuff.
The power law model was the best model for describing the flow behavior of all experimental samples.
Fat substitution level and temperature in the forward- and backward- measurements influenced the consistency coefficient (k). The consistency coefficient significantly decreased as the mixing temperature increased.
The effect of temperature on consistency of low fat sesame butter followed an Arrhenius equation.
This blend is traditionally made in Iran and other Middle East countries.
Due to the high fat content of sesame paste, which is of nutritional concern to most consumers, using reduced fat sesame paste in the preparation of this blend will give it a wider consumer appeal.
In this study, the rheological and sensory properties of low fat sesame butter (blends of 20% reduced fat sesame paste and date syrup) were investigated.
Fat substitutes guar gum, xanthan gum and modified starch were used at three concentrations (0.01%-1.75% depending on the type of hydrocolloid), and at four mixing temperatures (25, 35, 45, 55°C). It was found that low fat sesame butter behaves as a pseudo-plastic foodstuff.
The power law model was the best model for describing the flow behavior of all experimental samples.
Fat substitution level and temperature in the forward- and backward- measurements influenced the consistency coefficient (k). The consistency coefficient significantly decreased as the mixing temperature increased.
The effect of temperature on consistency of low fat sesame butter followed an Arrhenius equation.
Publication
Authors
M.B. Habibi-Najafi, S.M.A. Razavi
Keywords
fat substitution, rheology, sensory, gums, sesame butter
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