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Rheological properties of salep powder-milk mixture

Rheological properties of salep powder-milk mixture

Journal of Food Science and Technology 52(10): 6556-6564

ISSN/ISBN: 0022-1155

PMID: 26396401

DOI: 10.1007/s13197-015-1777-4

Rheological properties of salep-milk mixture as hot drink were evaluated using a rotational viscometer at different temperature (45, 50, 55, 60, and 65 °C) and salep concentration (0.75, 1.00, and 1.25 w/v, %). All salep-milk mixtures exhibited non-Newtonian behavior. The shear rate /shear stress data obtained from forward and backward directions were examined by common rheological models such as power law, Herschel-Bulkey, Casson and Bingham plastic models. Among the common models, the power-law model fitted the shear rate and shear stress data for 1.00 and 1.25 % salep concentration at all temperature. The Bingham plastic model described well the flow behavior of the salep-milk mixtures in 0.75 % salep concentration at all temperature. Flow behavior index (n), according to the power law and Herschel-Bulkey models decreased with an increase in salep concentration and a decrease of temperature. The consistency coefficient decreased with temperature and increased with salep concentration.

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