Rheological behaviour of hull-less pumpkin seed spread | Reološko ponašanje namaza od semena tikve golice
2009
Dokić, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Dimić, E., Tehnološki fakultet, Novi Sad (Serbia) | Romanić, R., Tehnološki fakultet, Novi Sad (Serbia) | Nikolić, I., Tehnološki fakultet, Novi Sad (Serbia)
Oil hull-less pumpkin seed is raw material for obtaining valuable edible oil by cold pressing. The oil cake as the by-product of pressing procedure, is known as product rich in protein, fibers, and mineral matters. The cake can be milled in flour, which can be used in production of spread for human consumption. The results of rheological measurements of obtained spreads of hull-less pumpkin flour with added sunflower oil to attain paste consistency are presented in this paper. Conents of the oil were 40, 45 and 50% with added emulsifier to prevent separation of the oil. The paste was prepared in two ways, using homogenizer and using colloid mill. Depending of applied process and oil content the spreads exhibit different flow properties: dilatant and tixhotropic. To define the textural characteristics, textiral measurements were done. From data of paste spreadability conclusions of optimal oil content and suitable way of production were drowen.
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