Pepper paste spice - change of the consistency by adding aroma improvers
1995
Malchev, E. | Mollov, P. | Tkhuet, Kha Van (Vissh Institut po Khranitelna i Vkusova Promishlenost, Plovdiv (Bulgaria))
The influence of added starch, high methoxyl pectin and the inserting mode of aroma improvers on the consistency and serum separation of hot pepper paste spice has been studied. The viscosity of the product increases to 20-30 as a result of the 1 starch or high methoxyl pectin supplement. The aroma improvers used in power condition increase the viscosity and the serum separation. The six-months storage does not change considerably the consistency of the pepper spice.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Institute of Agricultural Economics