Influence of acetylated distarch adipate on some rheological properties of ketchup
2002
Fortuna, T. | Juszczak, L. | Stachura, M. (Agricultural University, Krakow (Poland). Dept. of Analysis and Evaluation of Food Quality)
Ketchups with the same percentage addition of different acetylated distarch adipates were found to have different rheologival properties. A non-Newtonian pseudoplastic behaviour with tixotropy was characteristic of the examined ketchups. The values for particular parameters of the rheological models and the surface area of hysteresis were dependent on the starch preparation used
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