DEVELOPMENT OF KETCHUPS RECIPES WITH TILT VISCOSITY
https://doi.org/10.31677/2311-0651-2018-0-3-70-74
Abstract
The article provides a comparative assessment of the requirements for the quality of ketchup in Russia and the United States. Differences in requirements relate to many indicators, including consistency. It is shown that the viscosity of ketchups is achieved in two ways: by the introduction of a certain amount of thickeners, or the development of recipes based on a special tomato paste made using the Hot Break technology. The task of the study was to determine the viscous characteristics of ketchups of different names, to select equipment for determining the viscosity of products in the factory laboratory conditions and to formulate prescriptions with specified parameters.
About the Authors
G. S. Stepanova
Kazan Cooperative Institute (branch) of the Russian University of Cooperation
Russian Federation
candidate of chemical Sciences, associate Professor
Russian Federation
candidate of chemical Sciences, associate Professor
A. R. Nurgalieva
Kazan Cooperative Institute (branch) of the Russian University of Cooperation
Russian Federation
candidate of biological Sciences, associate Professor
Russian Federation
candidate of biological Sciences, associate Professor
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Review
For citations:
Stepanova G.S., Nurgalieva A.R. DEVELOPMENT OF KETCHUPS RECIPES WITH TILT VISCOSITY. Innovations and Food Safety. 2018;(3):70-74. (In Russ.) https://doi.org/10.31677/2311-0651-2018-0-3-70-74
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