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Journal of Chemistry
Volume 2017 (2017), Article ID 8023610, 5 pages
https://doi.org/10.1155/2017/8023610
Research Article

Rheology of Sesame Pastes with Different Amounts of Water Added

College of Food Science and Technology, Henan University of Technology, Lian-Hua Street, Zhengzhou 450001, China

Correspondence should be addressed to Li-Xia Hou; moc.621@9621uoh

Received 9 August 2017; Revised 13 September 2017; Accepted 26 September 2017; Published 25 October 2017

Academic Editor: Ji Kang

Copyright © 2017 Li-Xia Hou. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Sesame paste, usually served as a dressing in some local dishes and the desserts in Southeast Asia and the Middle East, requires mixing with water before consumption to form a thin emulsion of the oil-in-water type. Usually water addition is performed empirically and it is difficult to keep the quality of water-mixed sesame paste consistent. In this study, the rheological behavior of sesame paste with different ratios of sesame paste to added water was investigated. The sesame paste tested contains 59.71% of crude fat and 17% of protein. The ratios of sesame paste to added water (w/v) were 1 : 0.75 (T1), 1 : 1 (T2), 1 : 1.25 (T3), and 1 : 1.5 (T4), respectively. All the samples showed the properties of the viscoelastic solids. The samples T1 and T2 behaved as a pseudoplastic material, whereas the apparent viscosity of T3 and T4 remained almost unchanged with the shear rate increasing. T2 had the moderate area of thixotropy loop (57.32 Pa/s) among the tested samples and scored the highest in the sensory evaluation. Therefore, our study suggested that ratio of sesame paste to added water of 1 : 1 (w/v) is suitable for preparing dressings for different dishes.