Araştırma Makalesi

THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER

Cilt: 28 Sayı: 2 3 Haziran 2025
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THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER

Öz

In this study, the effect of apricot fibre addition at different ratios (0%, 1%, 2%, 4%, 8%, and 16%) on the rheological properties and mineral matter composition of peanut butter was investigated. In terms of rheological properties, peanut butter showed non-Newtonian flow behaviour, and the results were expressed by Ostwald de Waele model. As the amount of apricot fibre increased, the viscosity values in peanut butter generally decreased. In terms of mineral matter, as the amount of apricot fibre increased, the amounts of Fe and Ca in peanut butter increased, while the amounts of K and Mg decreased (p<0.05). It can be said that the addition of apricot fiber improves the structure of peanut butter.

Anahtar Kelimeler

Destekleyen Kurum

Osmaniye Korkut Ata Üniversitesi

Etik Beyan

Bu makale Fatma Gül EVCİL'in yüksek lisans tezinden türetilmiştir

Kaynakça

  1. Ağırbaş, H. E. T., Yavuz-Düzgün, M., & Özçelik, B. (2021). The effect of fruit seed flours on Farinograph characteristics of composite dough and shelf life of cake products. Journal of Food Measurement and Characterization, 1-12. https://doi.org/10.1007/s11694-021-00961-3
  2. Ali, S., Masud, T., & Abbasi, K. S. (2011). Physico-chemical characteristics of apricot (Prunus armeniaca L.) grown in Northern Areas of Pakistan. Scientia Horticulturae, 130(2), 386-392. https://doi.org/10.1016/j.scienta.2011.05.040
  3. Anon. (1990). Official methods of analysis of the association of official analytical chemists, 15th ed. (Association of Official Analytical Chemists, Washington DC).
  4. Bozdogan, A. (2015). Viscosity behavior of bitter orange (Citrus aurantium) juice as affected by temperature and concentration. CyTA-Journal of Food, 13(4), 535-540. https://doi.org/10.1080/19476337.2015.1012120
  5. Bozdogan, A. (2017). Viscosity and physicochemical properties of cornelian cherry (Cornus mas L.) concentrate. Journal of Food Measurement and Characterization, 11(3), 1326-1332. https://doi.org/10.1007/s11694-017-9510-9
  6. Çavdir, E., Akben, S. B., & Bozdoğan, A. (2020). Modeling and analyzing rheological behavior of sour lemon juice concentrate using image processing methods. Journal of Texture Studies, 51(5), 789-799. https://doi.org/10.1111/jtxs.12537
  7. Davis, J. P., Gharst, G., & Sanders, T. H. (2007). Some rheological properties of aqueous peanut flour dispersions. Journal of Texture Studies, 38(2), 253-272. https://doi.org/10.1111/j.1745-4603.2007.00097.x
  8. Davulcu, B. (2012). Haşhaş tohumu ezmesinin reolojik özellikleri, Yüksek Lisans tezi, Denizli Pamukkale Üniversitesi Fen Bilimleri Enstitüsü.

Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yayımlanma Tarihi

3 Haziran 2025

Gönderilme Tarihi

6 Aralık 2024

Kabul Tarihi

19 Mart 2025

Yayımlandığı Sayı

Yıl 2025 Cilt: 28 Sayı: 2

Kaynak Göster

APA
Evcil, F. G., & Bozdoğan, A. (2025). THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 28(2), 702-712. https://doi.org/10.17780/ksujes.1597072
AMA
1.Evcil FG, Bozdoğan A. THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi. 2025;28(2):702-712. doi:10.17780/ksujes.1597072
Chicago
Evcil, Fatma Gül, ve Adnan Bozdoğan. 2025. “THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER”. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 28 (2): 702-12. https://doi.org/10.17780/ksujes.1597072.
EndNote
Evcil FG, Bozdoğan A (01 Haziran 2025) THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 28 2 702–712.
IEEE
[1]F. G. Evcil ve A. Bozdoğan, “THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER”, Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, c. 28, sy 2, ss. 702–712, Haz. 2025, doi: 10.17780/ksujes.1597072.
ISNAD
Evcil, Fatma Gül - Bozdoğan, Adnan. “THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER”. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 28/2 (01 Haziran 2025): 702-712. https://doi.org/10.17780/ksujes.1597072.
JAMA
1.Evcil FG, Bozdoğan A. THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi. 2025;28:702–712.
MLA
Evcil, Fatma Gül, ve Adnan Bozdoğan. “THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER”. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, c. 28, sy 2, Haziran 2025, ss. 702-1, doi:10.17780/ksujes.1597072.
Vancouver
1.Fatma Gül Evcil, Adnan Bozdoğan. THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi. 01 Haziran 2025;28(2):702-1. doi:10.17780/ksujes.1597072

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