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Preliminary tests on a flavoured model system: elaboration process and rheological characterisation of a custard dessert

Abstract : 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 -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.
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Submitted on : Saturday, May 30, 2020 - 10:35:49 AM
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Nathalie Cayot. Preliminary tests on a flavoured model system: elaboration process and rheological characterisation of a custard dessert. Flavour and Fragrance Journal, Wiley, 2006, 21 (1), pp.25-29. ⟨10.1002/ffj.1697⟩. ⟨hal-02657382⟩

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