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Preliminary tests on a flavoured model system: elaboration process and rheological characterization of a custard dessert
Author(s) -
Cayot Nathalie
Publication year - 2005
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1697
Subject(s) - rheology , chemistry , recipe , repeatability , aroma , carrageenan , shearing (physics) , starch , modified starch , food science , chromatography , composite material , materials science
Custard dessert was chosen as a reference model system for inter‐laboratory studies within the programme of COST Action 921. A recipe based on tapioca starch and κ ‐carrageenan was used. Two different tapioca starches and two different processes were tested. A penetrometry test and a mechanical spectrum were proposed to characterize the rheological properties of the products. The products showed typical behaviour of a well‐structured matrix but were different from a real gel. The repeatability of the process was considered acceptable. Extra‐shearing seemed to be a way to improve repeatability. The products were flavoured with a strawberry aroma. The impact of the flavouring on the rheological properties should be further investigated for one of the starches. Copyright © 2006 John Wiley & Sons, Ltd.