Rheological and Sensory Properties of Spray Dried Pekmez Mixtures with Wheat Starch-Gum

Figures & data

Figure 1 Pilot production flow diagram of pekmez powder from traditional pekmez (grape molasses).

Table 1 Formulation of the solutions

Solutions	Combinations
DPP solution	70 g PP + 30 ml DW
WS solution	96 ml DW + 4 g WS
Mixed model solutions
Control model solutions
A. DPP-LBG mix	70 g PP + 29.5 ml DW + 0.5 g LBG
B. DPP-GT mix	70 g PP + 29.5 ml DW + 0.5 g GT
C. DPP-GG mix	70 g PP + 29.5 ml DW + 0.5 g GG
D. WS-LBG mix	95.5 ml DW + 4 g WS + 0.5 g LBG
E. WS-GT mix	95.5 ml DW + 4 g WS + 0.5 g GT.
F. WS-GG mix	95.5 ml DW + 4 g WS + 0.5 g GG
G. DPP-WS mix	70 g PP + 26 ml DW + 4 g WS
Main model solutions
A. DPP-WS-LBG mix	70 g PP + 25.5 ml DW + 4 g WS + 0.5 g LBG
B. DPP-WS-GT mix	70 g PP + 25.5 ml DW + 4 g WS + 0.5 g GT
C. DPP-WS-GG mix	70 g PP + 25.5 ml DW + 4 g WS + 0.5 g GG
DPP: diluted pekmez powder; WS: wheat starch; DW: distilled water; LBG: locust bean gum; GT: gum tragacanth; GG: guar gum.

Table 2 The chemical and physical characteristics of DPP

Properties	DPP
Total dry matter	74.09%
Soluble dry matter	69.43 ºBrix
Ash	2.01%
pH	5.37
aw	0.852
Colour
L∗	50.68
a∗	+4.44
b∗	+10.19
DPP: diluted pekmez powder.

Table 3 The mean values for a_w and colour properties of the solutions (n = 6)∗

Solutions	aw	L ∗	+a ∗	+b ∗
DPP solution	0.852 ± 0.005^a	50.68 ± 1.07^a	4.44 ± 0.71^c	10.19 ± 0.40^d
Mixed solutions
-Control solution
DPP-WS mix	0.800 ± 0.003^e	39.75 ± 0.95^b	8.23 ± 0.58^b	14.44 ± 0.75^b
-Main solutions
DPP-WS-LBG mix	0.801 ± 0.004^d	39.62 ± 1.29^b	8.28 ± 0.54^b	19.31 ± 0.74^a
DPP-WS-GT mix	0.832 ± 0.002^c	29.73 ± 1.19^c	9.36 ± 0.45^a	11.05 ± 0.52^cd
DPP-WS-GG mix	0.847 ± 0.002^b	30.96 ± 1.36^c	9.21 ± 0.45^a	12.14 ± 1.45^d
∗For a given solution, column values with the same letter are not significantly different (p < 0.01) as determined by Duncan Multiple Range Test. DPP: Diluted pekmez powder; WS: Wheat starch; LBG: Locust bean gum; GT: Gum tragacanth; GG: Guar gum.

Figure 2 Apparent viscosity values of DPP, WS and control solutions. DPP: Diluted pekmez powder; LBG: Locust bean gum; GT: Gum tragacanth; GG: Guar gum; WS: Wheat starch.

Figure 3 Apparent viscosity values of control (DPP-WS mix) and main (DPP-WS-Gum mixed) solutions. DPP: Diluted pekmez powder; WS: Wheat starch; LBG: Locust bean gum; GT: Gum tragacanth; GG: Guar gum.

Table 4 Consistency index, flow behaviour index and apparent viscosity of DPP, WS, and mixed solutions (n = 6) ^a

Solutions	n Index	k Index (Pa s^n)	R ^2
DPP solution	0.92	17.98	0.945
WS solution	0.19	49.01	0.998
Mixed model solutions
-Control model solutions
H. DPP-LBG mix	0.94	25.19	0.950
I. DPP-GT mix	0.93	19.74	0.920
J. DPP-GG mix	0.88	15.31	0.983
K. WS-LBG mix	0.32	146.87	1.000
L. WS-GT mix	0.15	49.93	0.994
M. WS-GG mix	0.17	214.24	0.999
N. DPP-WS mix	1.05	24.25	0.994
-Main model solutions
D. DPP-WS-LBG mix	1.02	23.17	0.901
E. DPP-WS-GT mix	1.02	19.58	0.920
F. DPP-WS-GG mix	1.07	9.09	0.903
^a k and n (dimensionless) values were obtained by fitting rotational speed-viscosity data to power law model, η = kγ^(n−1), where η is the calculated apparent viscosity, k is consistency index and n is flow behaviour index. DPP: diluted pekmez powder;WS: Wheat starch; LBG: Locust bean gum; GT: Gum tragacanth; GG: Guar gum.

Figure 4 Consistency index values (k; Pa sⁿ ) of DPP, WS, control and main (DPP-WS-Gum mix) solutions. DPP: Diluted pekmez powder; WS: Wheat starch; LBG: Locust bean gum; GG: Guar gum; GT: Gum tragacanth.

Figure 5 Quantitative descriptive (QDA) analysis profiles for sensory competitive comparison of reference (DPP-WS mix) and main (DPP-WS-Gum mix) solutions. Each ray, originating at the centre polygon (5.4 point) to the property label, the 1 to 10 linear response scale. Mean values (n = 14) for each property. Sensory score 1 to 10: where <6 is poor; 6 to 7 is fair; and 8 to 10 is good. DPP: Diluted pekmez powder; WS: Wheat starch; LBG: Locust bean gum; GT: Gum tragacanth; GG: Guar gum.