Effect of formulation and processing conditions on the rheological and textural properties of a semi-liquid syrup model

Food Research International

Volumn 43, Issue 3, 2010, Pages 678-682

  Molina Rubio, M P ^a   Casas Alencaster N B ^a   Martinez Padilla L P ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Carrageenan; Dextran; Rheology; Syrup; Taguchi method; Texture

Indexed keywords

ADHESIVE FORCE; CARRAGEENAN; CARRAGEENANS; CORN SYRUP; EXPERIMENTAL DESIGN; GUM CONCENTRATION; INSTRUMENTAL TEXTURE; MEAN VALUES; NEWTONIAN BEHAVIOR; PROCESSING CONDITION; RHEOLOGICAL PROPERTY; SEMI-LIQUID; STIRRING RATES; SUGAR CONCENTRATION; SYRUP; TAGUCHI'S METHODS; TEXTURAL PROPERTIES;

ACIDS; CITRIC ACID; DEXTRAN; ELASTICITY; GLUCOSE; HARDNESS; LIQUIDS; PLASTICITY; REGRESSION ANALYSIS; SUGAR (SUCROSE); TAGUCHI METHODS; TEXTURES; TURBIDITY; VISCOSITY;

RHEOLOGY;

ZEA MAYS;

EID: 76349085629     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.10.023     Document Type: Article

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