The rheological characters study in mixtures of different concentrations of Afyon cream-honey storage conditions

In this study, clotted cream which is one of the most important commercial products inAfyonkarahisar and honey were mixed in order to extend the shelf life of clotted cream.Samples were prepared with concentrations of 90 % honey- 10 % clotted cream; 70 %honey- 30% clotted cream and 50% honey – 50% clotted cream.Solid material, lipid,protein, ash, titration acidity, pH, sugar, sensory and rheological analys were made tothe samples. Amount of solid material in samples were found between 64,72–81,70 %,amount of lipid in samples were found between 9,40–62,31 %; amaount of protein insamples were found between 0,30–3,15 %, amount of ash in samples were foundbetween 0,226–0,414 %, amount of titration acidity in samples were found between0,063–0,15 %, pH in samples were found between 4,24 -6,80 and amount of sugar insamples were found between 1,5 – 67,5 %.According to the rheological analyses; honeyand %90 honey- %10 clotted cream samples were thought to be Newtonian; %70 honey- %30 clotted cream and %50 honey - %50 clotted cream samples were thought to beNon-Newtonian, Time-Independent and Pseudoplastic. These foresights for fluid typesof samples can be confirmed by modelling the data. Sensory analyses results showedthat there weren‟t any significant difference between colour, texture, aroma, appearance,sweetness, consistence of samples.Key Words: honey, cream, honey-cream mixtures, rhelogical character