Sr. No

Material

%

1%  concentration

2% Concentration

3% Concentration

4% Concentration

.

 

 

Break strength (gm)

Viscosity Before Retorting (mPas)

SI

Break strength (gm)

Viscosity Before Retorting (mPas)

SI

Break strength (gm)

Viscosity Before Retorting (mPas)

SI

Break strength (gm)

Viscosity Before Retorting (mPas)

SI

1

clear text

Diagum SR

Guar

Dextrose

Xanthan

Na2CO3

80

15.7

15.0

5.5

1.5

2.3

No gel form

20rpm-78

100rpm-59

Non

Transparent

Light colour

Thin liquid

No gel

Form

20rpm-

2280

100rpm-

1008

Less

thick

33

20rpm

7240

100rpm

3240

Thick

Creamy

45

nil

May stick

Chunks

Off white cream

2

clear text

Diagum SR

Guar

Dextrose

Xanthan

Na2CO3

70

10.0

10.7

5.5

1.5

2.3

No gel form

20rpm-138

100rpm-52

Non

Transparent

Light yellow

Colour

Thin liquid

No gel

Form

20rpm-

478

100rpm-

224

Thick

liquid

29

nil

Non

Transpa

Rent

Thick

liquid

34

nil

Non transparent

Soft gel light

Yellow colour

3

clear text

Diagum SR

Guar

Dextrose

Xanthan

Na2CO3

80

5.0

5.7

5.5

1.5

2.3

No gel form

20rpm-86

100rpm-77

Milky colour

Thin liquid

Did not stick

To chunks

No gel

Form

20rpm-

388

100rpm-

198

Did not

Stick to

chunks

No gel

forms

20rpm

2080

100rpm

812

May stick

chunks

35

20rpm-

800

100rpm-

308

Yellow colour

Semi gel may

Stick to chunks

4

clear text

Diagum SR

Guar

Dextrose

Xanthan

Na2CO3

90

0.0

5.7

0.5

1.5

2.3

No gel form

20rpm-88

100rpm-40

Milky colour

Thin liquid

Did not stick

To chunks

No gel

Form

20rpm-

320

100rpm-

120

Did not

Stick to

chunks

No gel

forms

20rpm

1270

100rpm

373

Did not

Stick

To chunks

No gel

form

20rpm-

1830

100rpm-

840

Greenish tinch

Liquid medium

May stick chunks


Results were before retorting. SI sensorial investigations
Table 1: Chunk in Gravy Recipes Results and Sensory Evaluations using Loryma Starch Clear text SD 3(E1442).