Özet:

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.

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