Investigation of the rheological properties of locust beanpekmez and locust bean powder added peanut butter

In this study, the effects of the using different ratio of carob molasses (2.5%, 5%, 10% and 20%) and carob powder (2.5%, 5%, 10% and 20%) on rheological, chemical and sensory properties of peanut butter were investigated. It was determined that examined peanut butters showed non-newtonian pseudoplastic flow behavior. It was determined that rheological properties of peanut butter were explained good with Herschel-Bulkley model and R 2 values ranged between 0.9753- 0.9988. It was determined that viscosity, yield stress( 0 ) and flow index(n) decreased with addition of carob molasses and powder to peanut butter. This improved the flowability and spreadability of peanut butter. In addition, in parallel with the addition and increase in the amounts of carob molasses and powder, the amount of phenolic compounds and antioxidant activity values of the samples increased. From a sensory point of view, the sample with the addition of up to 5% carob molasses was preferred. As a result, it may be recommended the producing peanut butter with addition 5% carob molasses.