Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design

Ferhat Yuksel¹*, Busra Yavuz², Merve Tuğçe Tunç²

¹Bor Faculty of Health Science, Department of Nutrition and Dietetics, Nigde Omer Halisdemir University, 51700, Bor, Nigde/ Turkey
² Gumushane University, Faculty of Engineering, Department of Food Engineering, 29100, Gumushane/ Turkey

ARTICLE INFO	ABSTRACT
TYPE: Original scientific paper https://doi.org/10.17508/CJFST.2024.16.2.06 PDF	In this study, pestil was made using various concentrations of wheat, corn, and potato flours and the ideal flour combination amounts were determined using the simplex lattice mixture design technique. The apparent viscosity, G’ (elastic modulus), G” (viscous modulus), and tan d (G”/G’) analyses were determined. In all samples, it is seen that viscosity reduces while shear rate increases. This type of behaviour is pseudoplastic behaviour. While the highest apparent viscosity was observed in the 13^th sample (12 g/100 g potato flour), the lowest was seen in the 11^th sample (12 g/100 g wheat flour). In all samples, the elastic modulus (G’) was higher than the viscous modulus (G”). The ANOVA table shows that linear data have a significant (p<0.05) effect on apparent viscosity, G’, G”, and tan δ values. In general, formulations using potato flour show higher apparent viscosity values. Also, it is observed that the tan δ, G’, G” and apparent viscosity values increase with the addition of potato flour.
*CORRESPONDENCE Ferhat Yuksel fyuksel@ohu.edu.tr
ARTICLE HISTORY Received: September 17, 2024 Accepted: November 26, 2024
CITATION Yuksel, F, Yavuz, B, Tunç, MT. Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design. Croatian Journal of Food Science and Technology (2024) 16 (2) 246 – 256
COPYRIGHT: © 2024 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).
	KEYWORDS pestil; simplex lattice mixture design; wheat; corn and potato flour; rheological properties
	KEY CONTRIBUTION This is the first study to examine the rheological characteristics of pestil using flours other than wheat or starch, such as maize and potato flour. This study will contribute to our understanding of how different flours affect the product’s rheological characteristics when it comes to making pestil, a traditional Turkish product. The results will be useful in the production of pestil products made with various flour blends.