Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches

Abstract

We have defined reference indicators for the consistency of sweet sauces depending on the content of starches, which has become a prerequisite for the development of a formulation for sweet sauces using physically-modified starches. The influence of formulation components (the type and content of physically-modified starches, fruit and berry raw materials, sugar content) has been examined on the physical-chemical and structural-mechanical properties of model fruit and berry systems, which predetermines a possibility to regulate the rheological characteristics of sweet sauces.