Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture
作者： C. Gamonpilas , W. Pongjaruvat , A. Fuongfuchat , P. Methacanon , N. Seetapan
DOI: 10.1016/J.JFOODENG.2011.02.024
关键词:
摘要: Physicochemical and rheological properties of various commercial chili sauces were characterised in this study. It was found that all studied acidic. Fourier transform infrared spectroscopy colour staining experiments showed the sauce could be categorised into two groups: one containing only starch others having both xanthan within their ingredients. The measurements had a weak gel-like characteristic with strong shear thinning behaviour. In particular, weakest network contained starch. Flow experimental data, fitted Herschel–Bulkley model, also revealed lowest total solid content undetectable yield stress, consistency coefficient, highest flow behaviour index, hence structure amongst sauces. xanthan–starch mixture shown to beneficial as they interact synergistically acidic condition enhance characteristics
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