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VISCOSITY AND MICROWAVE COOKING PROPERTIES OF SUGAR/MILKFAT COMPOSITES¹

Corresponding Author

C.I. ONWULATA

U.S. Department of Agriculture Agricultural Research Service Eastern Regional Research Center 600 East Mermaid Lane Wyndmoor, PA 19038

²Person to whom correspondence should be addressed. Tel: 215–233–6703Search for more papers by this author

V.H. HOLSINGER,

V.H. HOLSINGER

U.S. Department of Agriculture Agricultural Research Service Eastern Regional Research Center 600 East Mermaid Lane Wyndmoor, PA 19038

Search for more papers by this author

C.I. ONWULATA,

Corresponding Author

C.I. ONWULATA

U.S. Department of Agriculture Agricultural Research Service Eastern Regional Research Center 600 East Mermaid Lane Wyndmoor, PA 19038

²Person to whom correspondence should be addressed. Tel: 215–233–6703Search for more papers by this author

V.H. HOLSINGER,

V.H. HOLSINGER

U.S. Department of Agriculture Agricultural Research Service Eastern Regional Research Center 600 East Mermaid Lane Wyndmoor, PA 19038

Search for more papers by this author

First published: 04 May 2007

https://doi.org/10.1111/j.1745-4522.1997.tb00079.x

Citations: 1

Mention of brand or firm names does not constitute an endorsement by the U.S. Department of Agriculture over others of a similar nature not mentioned.

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ABSTRACT

Sugar-milkfat composites with syrup consistency were prepared from sucrose, maltose or high fructose corn syrup and butteroil (20 to 40%). The components were homogenized at 40% solids and evaporated under vacuum at 60C for 60 min, leading to the formation of syrup composites with ordered structures. The viscous behavior of the syrups was described by a power law model. Flow behavior indices (0.3 to 0.9) indicated mostly pseudoplasticity, with Arrhenius-type response in consistency and flow behavior index. The sugar/butteroil composites could be microwaved to < 20% moisture in approximately 60 s, producing toffee-like candies of varying color and consistency.

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Volume4, Issue1

March 1997

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VISCOSITY AND MICROWAVE COOKING PROPERTIES OF SUGAR/MILKFAT COMPOSITES¹

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VISCOSITY AND MICROWAVE COOKING PROPERTIES OF SUGAR/MILKFAT COMPOSITES1

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VISCOSITY AND MICROWAVE COOKING PROPERTIES OF SUGAR/MILKFAT COMPOSITES¹