naa a22 4500 510724167 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0705-5 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0705-5 The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties [Elektronische Daten] [Meryem Goksel, Mahmut Dogan, Omer Toker, Seda Ozgen, Kemal Sarioglu, Rasim Oral] Steady and dynamic shear properties of grape molasses having varying levels of starch (5%, 7.5%, and 10%) have been determined at 60°C, 70°C, and 80°C. The consistency coefficient (K) and apparent viscosity (η 50) increased with the starch concentration and decreased with temperature. Similar behavior was also observed in storage modulus (G′), loss modulus (G″), complex modulus (G*), and complex viscosity (η*). The 5-hydroxymethylfurfural (HMF) content of mid-product mix decreased with the increase in the starch concentration. Hardness, gumminess, and chewiness values increased with the starch concentration and temperature. The HMF content of the final product increased with the increase in drying temperature and decreased as the starch concentration increased. Springer Science+Business Media, LLC, 2011 Molasses-starch mixture nationallicence Drying temperature nationallicence Starch concentration nationallicence Texture nationallicence Dynamic-steady rheology nationallicence HMF nationallicence HMF : 5-Hydroxymethylfurfural nationallicence °C : Centigrade degree nationallicence K : Consistency index (pascal second n ) nationallicence n : Flow behavior index nationallicence σ : Shear stress (pascal) nationallicence γ : Shear rate (per second) nationallicence η 50 : Apparent viscosity at 50s−1 (pascal second) nationallicence η 0 : Constant for Arrhenius equation (pascal second) nationallicence E a : Activation energy (kilojoules per mole) nationallicence R : Universal gas constant (kilojoules per mole per kelvin) nationallicence T : Absolute temperature (kelvin) nationallicence η 1 : Constant for concentration effect (pascal second) nationallicence a : Constant (per percent) nationallicence η 2 : Constant for concentration effect (pascal second) nationallicence η 3 : Constant for combined effect (pascal second) nationallicence D 1 : Constant for combined effect (per percent) nationallicence η 4 : Constant for combined effect (pascal second) nationallicence N : Number of the data points nationallicence D 2 : Constant for combined effect (dimensionless) nationallicence MPE : Mean percentage error nationallicence MBE : Mean bias error nationallicence RMSE : Root mean square error nationallicence EF : Modeling efficiency nationallicence χ 2 : Chi-square nationallicence η cexp,I : Predicted apparent viscosity (pascal second) nationallicence η cexp ave : Average of experimental values (pascal second) nationallicence LVE : Linear viscoelastic region nationallicence G′ : Storage modulus (pascal) nationallicence G″ : Loss modulus (pascal) nationallicence G* : Complex modulus (pascal) nationallicence η* : Slope for complex viscosity (pascal second) nationallicence ω : Angular frequency (radians per second) nationallicence K′ : Intercept for complex viscosity (pascal second) nationallicence K″ : Intercept for loss modulus (pascal) nationallicence K* : Intercept for storage modulus (pascal) nationallicence η′ : Slope for storage modulus (dimensionless) nationallicence η″ : Slope for loss modulus (dimensionless) nationallicence n u : Number of the model parameters nationallicence Goksel Meryem Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut Dogan Mahmut Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut Toker Omer Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut Ozgen Seda Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut Sarioglu Kemal Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut Oral Rasim Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 259-271 1935-5130 6:1<259 2013 6 11947 https://doi.org/10.1007/s11947-011-0705-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0705-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Goksel Meryem Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Dogan Mahmut Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Toker Omer Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Ozgen Seda Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Sarioglu Kemal Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Oral Rasim Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 259-271 1935-5130 6:1<259 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer