Scholars Research Library

Scholars Research Library

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Annals of Biological Research


Effect of different concentration of honey on rheological properties of sesame paste (Ardeh)

Author(s): Sepideh Gharehyakheh*, Hamid Tavakolipour and Maryam Amiri

Rheological properties are one of the most important factors which are required in the design of a different industrial process in food emulsion. Arden is oil-in-water emulsion that is one of the traditional foods stuff in Iran which is prepared by grinding the roasted sesame seeds. In this research Ardeh was mixed with 3 different concentrations (36%, 39 and 42%) of honey. The experiments performed to characterize the temperature and shear dependency of the flow behavior of samples. The result of this test was the changes of shear stress versus shear rate. The results of this study revealed that all of the prepared samples were shown shear thinning behavior.