Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems

Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems

Rheological and tribological analyses were compared between two polysaccharide-based stabilizing systems (xanthan gum and corn syrup) of a traditional herbal sweet sauce. Imitative testing showed that XG sauces have a greater surface stickiness but lower stringiness than CS sauces. Oscillatory (O) s...

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Bibliographic Details
Main Authors: Aunchalee Aussanasuwannakul, Kartik Pondicherry, Janpen Saengprakai
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:CyTA - Journal of Food
Subjects:
Rheology
tribology
viscoelasticity
texture
sensory
sauce
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2022.2107706

Internet

https://www.tandfonline.com/doi/10.1080/19476337.2022.2107706

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