Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup

摘要: In this paper, the time-dependent flow behavior of reduced fat sesame paste with date syrup were assessed using Brookfield rotational viscometer as a function substitutes (guar gum, xanthan, and starch) at three levels shearing time. Two models used to predict behavior, known as, first-order stress decay zero equilibrium Weltman models. It was found that samples adequately fitted these All blends exhibited thixotropic thixotropy increased increasing shear rate. For model, A B constants appeared in range 189.2–730.6 Pa 0.090–1.571 Pa, respectively. While for initial (τ0) 197–794 breakdown rate constant (K) varied 0.002–0.018 s−1. The presence generally resulted an increase viscosity comparison blank.