欧州実験生物学ジャーナル オープンアクセス

抽象的な

Rheological behavior of sesame paste/honey blend with different concentration of honey

Sepideh Gharehyakheh, Maryam Amiri and Shadi Jafari Savareh

Sesame paste is oil-in-water emulsion that is one of the traditional foods stuff in Iran and usually mixed with sweetener agent and consumption. In this research sesame paste was mixed with 3 different concentrations (36, 39 and 42 %) of honey. The experiments performed to characterize the time dependency of prepared samples. Result of this study revealed that all of the samples were shown time independency and shear thinning behavior.