Title: Effect of sugar on rheological characteristic of tapioca starch-milk-sugar pudding.
Abstract: The rheological properties of tapioca starch-milk-sugar(TMS) pudding were studied with Haake rheometer by adding different concentration of sugars(2%,4%,8%,16% and 6%) with 6% of tapioca starch in pudding.Results showed that TMS was a type of non-Bingham plastic liquid,with the detected shear velocity and stress being accord with the Casson model.It was also found that yield stress,apparent viscosity and shear stress of pudding were improved by increasing the sugar concentration.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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