Textural and Rheological Properties of Sliceable Ketchup

Textural and Rheological Properties of Sliceable Ketchup

This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (<i>p</i&g...

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Bibliographic Details
Main Authors: Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, M. Bameni Moghadam, Ali Rafe
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Gels
Subjects:
sliceable ketchup
gum
viscoelastic
rheological properties
syneresis
Online Access:https://www.mdpi.com/2310-2861/9/3/222

Internet

https://www.mdpi.com/2310-2861/9/3/222

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