Textural properties of gelled dairy desserts containing κ-carrageenan and starch

Food Hydrocolloids

Volumn 18, Issue 5, 2004, Pages 817-823

  Verbeken, Dirk ^a   Thas, Olivier ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Mixture design; Oscillation measurements; Penetration tests; Skim milk powder; Starch; Carrageenan

Indexed keywords

GELATION; SUGAR (SUCROSE);

CARRAGEENANS; DAIRY DESSERTS; MAIZE STARCH; MIXTURE DESIGN; OSCILLATION MEASUREMENTS; PENETRATION TEST; SKIM MILK POWDER; SMALL AMPLITUDE; TEXTURAL PROPERTIES; Κ-CARRAGEENAN;

STARCH;

CARRAGEENAN; STARCH; SUCROSE; WATER;

ARTICLE; DAIRY PRODUCT; FOOD PROCESSING; GELATION; LASER DIFFRACTION; MAIZE; MATHEMATICAL ANALYSIS; MILK; OSCILLATION; TEMPERATURE DEPENDENCE;

ZEA MAYS;

EID: 3042633551     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.12.007     Document Type: Article

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