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Department : Çevre Mühendisliği B ... ✕Subject Headings : rheological properti ... ✕
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Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage

Canıl İSKAKOVA

Maksym is a Kyrgyz ethnic beverage made from milled cereals such as wheat, barley, or maize, boiled in water, and then fermented using yeast and lactic acid bacteria as a starter culture. The aim of this study was to investigate the changes in the consistency and sensory properties of Maksym after industrial production during refrigerated storage. The acidity of the beverage increases and the total soluble solids decrease after 21 days. The amount of lactic acid bacteria (LAB) and yeast after production were 9.36 and 9.46 log cfu/mL, respectively. After 21 days it is indicated that the amount ...More

Article 2023 Mühendislik Fakültesi MANAS Journal of Engineering (MJEN)11 ( 1 ) 25 Views
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DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT

Canıl İSKAKOVA

Consumer interest in concentrated protein-rich food is growing. Kyrgyz traditional food Süzmö, which is a highly viscous dairy product that is produced from fermented milk Ayran, needs to be introduced into the dairy industry. In this study, the rheological parameters of this indigenous food product were investigated in steady and dynamic rheological experiments. The flow behaviours of Süzmö were evaluated at six temperatures (20, 30, 40, 50, 60, and 70°C) and suitable rheological models were found. The flow curves of Süzmö at investigated temperatures have the yield stress (τ0) values between ...More

Article 2021 Mühendislik Fakültesi Trakya University Journal of Natural Sciences22 ( 2 ) 41 Views
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Investigation of rheological behavior of Kyrgyz traditional food Sary mai

Canıl İSKAKOVA

In this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curves fitted to the Herschel-Bulkley model. With increasing the temperature (40-50°C), ghee become more fluidly and Ostwald-De-Waele model was found as the most appropriate to fit the flow curves with correlation coefficient R2 = 0.9985‒0.9999. The effective viscosity of ghee decreased from 2.613 to 0.0 ...More

Article 2020 Mühendislik Fakültesi MANAS Journal of Engineering (MJEN)8 ( 2 ) 72 Views
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