Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties

Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties

Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, th...

Full description

Bibliographic Details
Main Authors: Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Patrycja Jankowska, Przemysław Łukasz Kowalczewski, Katarzyna Zając, Miroslava Kačániová, Hanna Maria Baranowska
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Applied Sciences
Subjects:
tomato sauces
pea
chickpea
lentil
lupin
sensory properties
Online Access:https://www.mdpi.com/2076-3417/13/20/11270

Internet

https://www.mdpi.com/2076-3417/13/20/11270

Similar Items