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International Journal of Food Properties Volume 10, 2007 - Issue 1
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Original Articles

Rheological Characteristics of Carob Pekmez

Memnune Sengül Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, TurkeyCorrespondence[email protected]
,
M. Fatih Ertugay Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
,
Mustafa Sengül Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
&
Yavuz Yüksel Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
Pages 39-46 | Received 10 Nov 2005, Accepted 10 Feb 2006, Published online: 31 Jan 2007

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Adnan Bozdogan. (2015) Viscosity behavior of bitter orange (Citrus aurantium) juice as affected by temperature and concentration. CyTA - Journal of Food 13:4, pages 535-540.
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Songul Cakmakci & Murat Tosun. (2010) Characteristics of Mulberry Pekmez with Cornelian Cherry. International Journal of Food Properties 13:4, pages 713-722.
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MustafaT. Yılmaz, Durmus Sert & Mustafa Karakaya. (2009) Rheological and Sensory Properties of Spray Dried Pekmez Mixtures with Wheat Starch-Gum. International Journal of Food Properties 12:3, pages 691-704.
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M. Taghizadeh & S.M.A. Razavi. (2009) Modeling Time-Independent Rheological Behavior of Pistachio Butter. International Journal of Food Properties 12:2, pages 331-340.
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M.V. Boodhoo, K.L. Humphrey & S.S. Narine. (2009) Relative Hardness of Fat Crystal Networks Using Force Displacement Curves. International Journal of Food Properties 12:1, pages 129-144.
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Articles from other publishers (24)

Zeynep KALAYCIOĞLU. (2023) Characterization of Pekmez Samples Produced with Different Fruits According to Sugar, Organic Acid, Antioxidant Activities, and Moisture Contents. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 13:1, pages 458-467.
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Alev YAVUZ KUCUK & Serap DURAKLI VELİOĞLU. (2022) “KEÇİBOYNUZU ÖZÜ” ADI ALTINDA SATIŞA SUNULAN ÜRÜNÜN BAZI KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ VE KEÇİBOYNUZU PEKMEZİ İLE KARŞILAŞTIRILMASIDETERMINING SOME CHEMICAL PROPERTIES OF THE PRODUCT MARKETED UNDER THE NAME OF “CAROB EXTRACT” AND COMPARISON WITH CAROB PEKMEZ. Gıda 47:5, pages 889-903.
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Leila Tounsi, Sameh Mkaouar, Sonda Bredai & Nabil Kechaou. (2022) Valorization of carob by-product for producing an added value powder: characterization and incorporation into Halva formulation. Journal of Food Measurement and Characterization 16:5, pages 3957-3966.
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Afranur DONMEZ, Sevıl CIKRIKCI ERUNSAL & Seher Nur SAHIN. (2022) IMPACT OF LOCUST BEAN GUM / XANTHAN GUM ADDITION ON NEW GENERATION SNACK DESIGN FROM CAROB FRUIT BYPRODUCTSKEÇİBOYNUZU GAMI / KSANTAN GAMI İLAVESİNİN KEÇİBOYNUZU MEYVESİ YAN ÜRÜNLERİNDEN ELDE EDİLMİŞ YENİ NESİL ATIŞTIRMALIK TASARIMINA ETKİSİ. Gıda 47:4, pages 690-704.
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Abdullah Kurt, Kubra Bursa & Omer Said Toker. (2021) Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios. Food Science and Technology International 28:2, pages 118-127.
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Sefika EvranEmine Kubra TayyarcanEsra Acar-SoykutBurcu GuvenSerap Durakli-VeliogluIsmail Hakki Boyaci. (2022) Investigation of phage and molasses interactions for the biocontrol of E. coli O157:H7 . Canadian Journal of Microbiology 68:1, pages 55-65.
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Artemis Palaiogianni, Marinos Stylianou, Dimitrios Sarris & Agapios Agapiou. 2022. Mediterranean Fruits Bio-wastes. Mediterranean Fruits Bio-wastes 765 797 .
María Emilia Brassesco, Teresa R.S. Brandão, Cristina L.M. Silva & Manuela Pintado. (2021) Carob bean (Ceratonia siliqua L.): A new perspective for functional food. Trends in Food Science & Technology 114, pages 310-322.
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Raquel Rodríguez-Solana, Anabela Romano & José Manuel Moreno-Rojas. (2021) Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes 9:7, pages 1146.
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Mutlu ÇEVİK. (2021) Gezo Pekmezinin Reolojik Özelliklerinin BelirlenmesiDetermination of Rheological Properties of Gezo Pekmezi (Molasses). Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 11:2, pages 1154-1164.
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Hamid Tavakolipour, Mohsen Mokhtarian & Ahmad Kalbasi‐Ashtari. (2020) Rheological modeling and activation energy of Persian grape molasses. Journal of Food Process Engineering 43:12.
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Fakhreddin Salehi. (2020) Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates. Journal of Food Measurement and Characterization 14:5, pages 2472-2488.
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Sabri TÜZÜN, İsa BAŞ, Emrah KARAKAVUK, Nesrin KARACA SANYÜREK & Fulya BENZER. (2020) Çeşitli Pekmez Türlerinde Farklı Yöntemlerle Tespit Edilen Antioksidan Aktivitelerin KarşılaştırılmasıComparison of Antioxidant Activities Detected By Different Methods in Various Molasses. Türk Tarım ve Doğa Bilimleri Dergisi 7:2, pages 323-330.
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Senem Şanlı, Onur Güneşer, Sinem Kılıçarslan & Nurullah Şanlı. (2020) Screening of eighteen polyphenolic compounds in different carob pekmez by green capillary electrophoresis method. SN Applied Sciences 2:4.
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Leila Tounsi, Imen Ghazala & Nabil Kechaou. (2019) Physicochemical and phytochemical properties of Tunisian carob molasses. Journal of Food Measurement and Characterization 14:1, pages 20-30.
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Gülden GÖKŞEN & Hacı Ibrahim EKIZ. (2019) Pasting and gel texture properties of starch-molasses combinations. Food Science and Technology 39:1, pages 93-102.
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Leila Tounsi, Héla Kchaou, Firas Chaker, Sonda Bredai & Nabil Kechaou. (2019) Effect of adding carob molasses on physical and nutritional quality parameters of sesame paste. Journal of Food Science and Technology 56:3, pages 1502-1509.
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Sami Gökhan Özkal & Fulya Süren. (2017) Rheological properties of poppy seed paste/grape pekmez blends. Journal of Food Processing and Preservation 41:6, pages e13255.
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Fernanda Papa Spada, Lais Masson Zerbeto, Gabriel Bernardes Cabreira Ragazi, Érika Maria Roel Gutierrez, Miriam Coelho Souza, Jane K. Parker & Solange Guidolin Canniatti-Brazaca. (2017) Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds. Journal of Agricultural and Food Chemistry 65:6, pages 1196-1208.
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Sema Aydın & Yüksel Özdemir. (2017) Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children. Journal of Food Quality 2017, pages 1-7.
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I. Koca, I. Hasbay, B. Karadeniz & A.F. Koca. (2014) Changes in the physicochemical and antioxidant characteristics of watermelon during pekmez production. Quality Assurance and Safety of Crops & Foods 6:4, pages 411-418.
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Safa Karaman & Ahmed Kayacier. (2011) Effect of temperature on rheological characteristics of molasses: Modeling of apparent viscosity using Adaptive Neuro – Fuzzy Inference System (ANFIS). LWT - Food Science and Technology 44:8, pages 1717-1725.
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Özlem İnan, Derya Arslan, Şakir Taşdemir & Mehmet Musa Özcan. (2011) Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate (Pekmez) after different heat treatments. Journal of Food Science and Technology 48:4, pages 423-431.
Crossref
M. AkbulutH. Çoklar & G. Özen. (2008) Rheological Characteristics of Juniperus drupacea Fruit Juice (pekmez) Concentrated by Boiling. Food Science and Technology International 14:4, pages 321-328.
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