Caramel sauces thickened with combinations of potato starch and xanthan gum.
作者： Magdalena Krystyjan , Marek Sikora , Greta Adamczyk , Piotr Tomasik
DOI: 10.1016/J.JFOODENG.2012.03.035
关键词: Potato starch 、 Xanthan gum 、 Consumer survey 、 Food storage 、 Chemistry 、 Food science
摘要: Abstract The aim of this work was the preparation caramel sauces tailored sensory, rheological and textural properties with use potato starch xanthan gum combinations. verification results based on comparison sensory physical such relevant a sauce available market. applied combinations hydrocolloids produced useful rheological, in sauces. texture laboratory improved an increase concentration gum, improvement also observed after storage. In consumer survey, among prepared under conditions, those thickened 0.3% 0.02% received highest score.
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