Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup

Journal of Texture Studies

Volumn 48, Issue 2, 2017, Pages 114-123

  Komeilyfard, Ahmadreza ^a   Fazel, Mohammad ^a   Akhavan, Hamidreza ^b   Mousakhani Ganjeh, Alireza ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b SHAHID BAHONAR UNIVERSITY OF KERMAN   (Iran)

^c Hydrocolloids Research Center of Pooyan   (Iran)

Author keywords

Angum gum; rheological properties; sensory evaluation; tomato ketchup; tragacanth gum

Indexed keywords

BODY FLUIDS; COLLOIDS; COLOR; COLOR COMPUTER GRAPHICS; DIGITAL STORAGE; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; RHEOLOGY; SENSORY ANALYSIS; SENSORY PERCEPTION; SHEAR THINNING;

ANGUM GUM; CONSISTENCY COEFFICIENT; HERSCHEL-BULKLEY MODEL; RHEOLOGICAL PROPERTY; SHEAR-THINNING BEHAVIOR; TOMATO KETCHUP; TOTAL COLOR DIFFERENCE; TRAGACANTH GUM;

FRUITS;

GUM TRAGACANTH; PLANT GUM;

ANALYSIS; CHEMISTRY; COLLOID; COLOR; CONDIMENT; FLOW KINETICS; FOOD; FOOD HANDLING; HEAT; PARTICLE SIZE; PROCEDURES; TOMATO; VISCOSITY;

COLLOIDS; COLOR; CONDIMENTS; FOOD; FOOD HANDLING; FOOD TECHNOLOGY; HOT TEMPERATURE; LYCOPERSICON ESCULENTUM; PARTICLE SIZE; PLANT GUMS; RHEOLOGY; TRAGACANTH; VISCOSITY;

EID: 84992451548     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12216     Document Type: Article

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