SciELO - Scientific Electronic Library Online

 
vol.25 issue4Machining Strategy Applied to a Small Conventional Lathe adapted to CNCComparative Study of the Lubricating Power and Oxidative Stability between Sesame Oil and Mineral Oil 360 author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Información tecnológica

On-line version ISSN 0718-0764

Abstract

ACEVEDO, Diofanor; MONTERO, Piedad M  and  MARRUGO, Yesid A. Study of the Rheological Properties of Artisanal and Technified Pastas of oily Sesame (Sesamum indicum) Grown in Zambrano-Bolívar (Colombia). Inf. tecnol. [online]. 2014, vol.25, n.4, pp.73-78. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642014000400010.

The aim of this study was to evaluate the rheological properties of artisanal and technified pastas of oily sesame (Sesamum indicum) grown in Zambrano-Bolívar (Colombia). The rheological characterization of food products is important in the formulation, processing, transportation and food storage, especially for emulsions and suspensions. Knowledge of the viscoelastic properties is useful in the design and prediction of the stability of stored samples. In this study, the viscous modulus and the flow behavior of oily sesame pastes prepared using a traditional artisanal method and a technified method were determined. In the technified pasta moisture and syneresis were lower while the percentages of carbohydrates, fats and proteins were higher. All pastas showed pseudoplastic behavior and the elastic nature predominated over the viscous behavior in the technified pasta.

Keywords : .

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License