INFLUENCE OF ACETYLATED DISTARCH ADIPATE ON SOME RHEOLOGICAL PROPERTIES OF KETCHUP.
 
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Pol. J. Food Nutr. Sci. 2002;52(3):39–43
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ABSTRACT:
Ketchups with the same percentage addition of different acetylated distarch adipates were found to have different rheological properties. A non-Newtonian, pseudoplastic behaviour with thixotropy 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.