Utjecaj škrobova na reološka svojstva kaše kupine
2010
Maja Ergović | Valentina Obradović | Svjetlana Škrabal | Snježana Jakobović
Blackberry puree is a semi – product serving as a base in the production of various blackberry-base food products. The knowledge of rheological properties is very important for creating the products. Rheological properties expressed as rheological parameters indicate consistency and viscosity; thay are essential quality parameters of food products or semi-products. The primary object of this research was to determine how starches (maize starch, waxy maize starch, tapioca starch) affect rheological properties of blackberry puree with addition of sugars (glucose and fructose ). Measurements were carried out by rotation Rheometer, with concentric cylinders model VT550 362-0001 HAAKE at 20 °C and 40 °C, and shear rates 0-60 s-1. Measurements done at 20 °C showed that blackberry puree with addition of maize starch had the highest viscosity, while puree with waxy maize starch had the lowest viscosity. At 40 °C, the highest viscosity was measured in blackberry puree with waxy maize starch, and the lowest in tapioca starch. All measurements done at 40 °C showed higher viscosity levels compared with measurements done at 20 °C. Values of flow behavior indeks and flow consistency coefficient are within the limits for pseudoplastic systems.
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Эту запись предоставил University of Sarajevo