Rheology of sesame pastes with different amounts of water added

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. © 2017 li-xia hou.