Table 1.
Flow properties of hot thickened soups prepared with different thickeners at 60°C
| Soup type | Thickener type | Apparent viscosity ηa,50 (Pa·s) | Power law | ||
|---|---|---|---|---|---|
|
| |||||
| n (−) | K (Pa·sn) | R2 | |||
| SMS | A | 2.39±0.03a1) | 0.16±0.01c | 63.1±1.70a | 0.99 |
| B | 1.99±0.04b | 0.21±0.00a | 42.6±0.59b | 0.99 | |
| C | 1.32±0.01c | 0.17±0.00c | 33.6±0.14c | 0.99 | |
| D | 1.30±0.01c | 0.18±0.00b | 31.4±1.23c | 0.99 | |
| DPS | A | 2.53±0.02a | 0.15±0.00d | 70.8±0.65a | 0.99 |
| B | 2.15±0.04b | 0.20±0.00a | 48.5±0.81b | 0.99 | |
| C | 1.34±0.02c | 0.16±0.01c | 35.4±1.14c | 0.99 | |
| D | 1.37±0.01c | 0.17±0.00b | 34.8±0.15c | 0.99 | |
1)
Values are means±SD. Within each column, values with different letters (a~d) are significantly different (P<0.05).
SMS, sea mustard soup; DPS, dried pollock soup.