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RHEOLOGICAL TECHNIQUES TO EVALUATE THE SHELF‐STABILITY OF STARCH‐THICKENED, STRAINED APRICOTS 2
Author(s) -
STEFFE JAMES F.,
FORD EUGENE W.
Publication year - 1985
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1985.tb00690.x
Subject(s) - thixotropy , rheology , viscometer , starch , shelf life , materials science , food science , viscosity , chemistry , composite material
The rheological behavior of strained apricots thickened with modified tapioca starch was investigated using mixer viscometry techniques. Initially, the sample showed irreversible thixotropy which was quantified by evaluating time‐dependent torque decay. Mechanically degraded samples had time‐independent properties and were evaluated as power‐law fluids. Rheological techniques developed were successfully used to evaluate the textural shelf‐life of strained apricots thickened with different types of modified tapioca starch.