Influence of acetylated distarch adipate on some rheological properties of ketchup

Fortuna, T.; Juszczak, L.; Stachura, M. . Dept. of Analysis and Evaluation of Food Quality

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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