{"id":5543,"date":"2025-01-07T07:52:00","date_gmt":"2025-01-07T07:52:00","guid":{"rendered":"https:\/\/www.ptfos.unios.hr\/novicjfst\/?p=5543"},"modified":"2025-01-09T07:55:27","modified_gmt":"2025-01-09T07:55:27","slug":"cjfst-2024-16-2-06","status":"publish","type":"post","link":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2025\/01\/07\/cjfst-2024-16-2-06\/","title":{"rendered":"CJFST.2024.16.2.06"},"content":{"rendered":"

\"\"<\/a><\/em><\/p>\n

Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design<\/strong><\/h1>\n

\"https:\/\/orcid.org\/0000-0003-1995-9820\"<\/a>Ferhat Yuksel<\/strong>1<\/sup><\/strong>*, \"https:\/\/orcid.org\/0000-0001-7404-7061\"<\/a>\u00a0<\/strong>Busra Yavuz2<\/sup>,\u00a0 \"https:\/\/orcid.org\/0000-0002-9022-5427\"<\/a>Merve Tu\u011f\u00e7e Tun\u00e72<\/sup><\/strong><\/p>\n

1<\/sup><\/em>Bor Faculty of Health Science, Department of Nutrition and Dietetics, Nigde Omer Halisdemir University, 51700, Bor, Nigde\/ Turkey
\n<\/em>2<\/sup><\/em> Gumushane University, Faculty of Engineering, Department of Food Engineering, 29100, Gumushane\/ Turkey <\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
TYPE: <\/strong>Original scientific paper<\/em>
\nhttps:\/\/doi.org\/10.17508\/CJFST.2024.16.2.06<\/a>
\nPDF<\/strong><\/a><\/td>\n		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 13th<\/sup> sample (12 g\/100 g potato flour), the lowest was seen in the 11th<\/sup> 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 \u03b4 values. In general, formulations using potato flour show higher apparent viscosity values. Also, it is observed that the tan \u03b4, G’, G” and apparent viscosity values increase with the addition of potato flour.<\/td>\n<\/tr>\n
*<\/strong>CORRESPONDENCE
\n<\/strong>Ferhat Yuksel
\nfyuksel@ohu.edu.tr<\/td>\n<\/tr>\n
ARTICLE HISTORY
\n<\/strong>Received: September 17, 2024
\nAccepted: November 26, 2024<\/td>\n<\/tr>\n
CITATION
\n<\/strong>Yuksel, F, Yavuz, B, Tun\u00e7, 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)\u00a0 246 – 256<\/td>\n<\/tr>\n
\"\"<\/a><\/strong>C<\/strong>OPYRIGHT: <\/strong>\u00a9 2024 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY)<\/em><\/a>.<\/em><\/td>\n<\/tr>\n
KEYWORDS<\/strong><\/p>\n

pestil; simplex lattice mixture design; wheat; corn and potato flour; rheological properties<\/td>\n<\/tr>\n

KEY CONTRIBUTION<\/strong><\/p>\n

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.
\nThis 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.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design Ferhat Yuksel1*, \u00a0Busra Yavuz2,\u00a0 Merve Tu\u011f\u00e7e Tun\u00e72 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 … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5543","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=5543"}],"version-history":[{"count":4,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5543\/revisions"}],"predecessor-version":[{"id":5584,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5543\/revisions\/5584"}],"wp:attachment":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=5543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=5543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=5543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}