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Rheological studies of berry sauces with iodine-containing additives
(2020) Lystopad, Tamara; Deinychenko, Grygorii; Pasichnyi, Vasyl; Shevchenko, Anastasiia; Zhukov, Yevhenii
The influence of the addition of seaweed raw materials and the absence of struc-ture-forming agent on the rheological parameters of berry sauces were established. The research of rheological properties was carried out using rotational viscometer. Sensory research of sauces was performed by a five point scale based on the weighting factor.