Rheological, textural, micro-structural and sensory properties of mango jam

Journal of Food Engineering

Volumn 100, Issue 2, 2010, Pages 357-365

  Basu, Santanu ^a   Shivhare, U S ^a  

^a PANJAB UNIVERSITY   (India)

Author keywords

Jam; Mango; Microstructure; Rheology; Sensory evaluation; Texture

Indexed keywords

ARRHENIUS RELATIONSHIP; CONSISTENCY INDEX; HERSCHEL-BULKLEY; JAM; LARGE PORES; MANGO; MICRO-STRUCTURAL; OVERALL ACCEPTABILITY; PECTIN CONCENTRATION; PSEUDOPLASTIC FLUID; RHEOLOGICAL BEHAVIORS; SENSORY EVALUATION; SENSORY PROPERTIES; STRUCTURAL BREAKDOWN; SUGAR CONCENTRATION; TEMPERATURE DEPENDENCE; TIME DEPENDENT;

CONCENTRATION (PROCESS); ELASTICITY; HARDNESS; RHEOLOGY; SUGAR (SUCROSE); TEXTURES; VISCOSITY; YIELD STRESS;

PRINCIPAL COMPONENT ANALYSIS;

EID: 77955922594     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.022     Document Type: Article

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