Table 2.
Storage modulus (G′) and loss modulus (G″) alues at 6.28 rad·s−1 of hot thickened soups prepared with different thickeners at 60°C (unit: Pa)
| Soup type | Thickener type | G′ | G″ |
|---|---|---|---|
| SMS | A | 150.0±0.62a1) | 33.87±0.40a |
| B | 125.7±1.45b | 24.13±0.51b | |
| C | 84.6±2.44c | 19.09±0.91c | |
| D | 82.3±0.59c | 16.23±0.27d | |
| DPS | A | 151.4±1.16b | 33.50±0.17a |
| B | 164.8±0.42a | 29.52±0.74b | |
| C | 102.5±2.17d | 21.75±0.46c | |
| D | 118.9±1.67c | 20.71±1.11c |
1)
Values are means±SD. Within each column, values with different letters are significantly different (P<0.05).
SMS, sea mustard soup; DPS, dried pollock soup.