Caracterización reológica de pastas untuosas artesanal y tecnificada de ajonjolí (Sesamum indicum) cultivado en Zambrano-Bolívar (Colombia)

Abstract

The aim of this study was to evaluate the rheological properties of artisanal and technified pastas of oily sesame (Sesamum indicum) grown in Zambrano-Bolívar (Colombia). The rheological characterization of food products is important in the formulation, processing, transportation and food storage, especially for emulsions and suspensions. Knowledge of the viscoelastic properties is useful in the design and prediction of the stability of stored samples. In this study, the viscous modulus and the flow behavior of oily sesame pastes prepared using a traditional artisanal method and a technified method were determined. In the technified pasta moisture and syneresis were lower while the percentages of carbohydrates, fats and proteins were higher. All pastas showed pseudoplastic behavior and the elastic nature predominated over the viscous behavior in the technified pasta.