Resumo

ACEVEDO, Diofanor; MARRUGO, Yesid  e  MONTERO, Piedad. EVALUATION OF RHEOLOGICAL PROPERTIES OF ARTISAN AND TECHNIFIED SESAME PASTA. rev.udcaactual.divulg.cient. [online]. 2013, vol.16, n.1, pp.245-251. ISSN 0123-4226.

Sesame pastes are a colloidal suspension composed mainly of hydrophilic solids suspended in oil. In this work two types of sesame paste, one obtained by the traditional process and the other one through a technified process were produced; proximate analyzes were performed and the effects of manufacturing processes on the rheological behavior and stability was determined. The viscosity profile obtained for both samples indicated a typical behavior of pseudoplastic. The syneresis observed for the paste elaborated in the traditional maner was higher, being 40%, whereas that for tech paste was 15%, reason for the higher stability of the latter one. It is concluded that the technified process is more efficient and recommended for the development of this product type.

Palavras-chave : Instability; suspension; modules viscoelastic; syneresis.

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