An analysis of the rheological properties of carob molassesand carob powder-added peanut butter

Emine Tanrikulu; Adnan  Bozdogan; Gokhan Durmaz

Authors

Emine Tanrikulu Department of Food Engineering, Osmaniye Korkut Ata University, 80000, Osmaniye/Turkey
Adnan Bozdogan 1Department of Food Engineering, Osmaniye Korkut Ata University, 80000, Osmaniye/Turkey https://orcid.org/0000-0002-3612-5898
Gokhan Durmaz Department of Food Engineering, Inonu University, 44280, Malatya/Turkey

Keywords:

Peanut butter, Carob molasses, Carob powder, Rheology

Abstract

This study aimed to analyse the effects of using carob molasses (2.5%, 5%, 10%, and 20%) and carob powder (2.5%, 5%, 10%, and 20%) at different ratios on rheological of peanut butter. The examined peanut butter samples showed non-Newtonian pseudoplastic flow behaviour. The rheological properties of the peanut butter samples were found to fit the HerschelBulkley model, and R2 values appeared to range between 0.9753 an 0.9988. The viscosity, yield stress (0), and flow index (n) turned out to decrease along with the addition of carob molasses or carob powder to the peanut butter samples to increase the concentration, improving its viscosity and spreadability.