Miller Magazine Issue: 132 December 2020

75 ARTICLE MILLER / december 2020 When looking at the consumer-relevant end tempera- tures of 20 °C/6 °C, it is immediately noticeable that the industrial product sample continues to show the greatest deviations from the total, which even increases as the temperature drops. It can be assumed that the manu- facturer deliberately relies on a consistency that differs significantly from the average as a sales argument. In the further evaluation of the results the industrial product sample is not included due to the significant differences. When considering all values for the final viscosity ac- ross temperature ranges, the majority of all cooked and cooled puddings behave very similarly. The differences, some of which are only minor, can be recorded and desc- ribed by a sensitive and reproducible measuring labora- tory device. The only exception in terms of gelatinizati- on and cooling properties is the product manufactured for industrial use. Whether the differences in the other samples are recognized by the consumer and considered in the purchase selection, however, would have to be de- termined by professionally conducted sensory tastings. Since the sensory perception of the consistency is very subjective, it certainly will pay off to apply an objective measuring method such as the ViscoQuick measurement. In contrast to the previous test arrangements, only three randomly selected mixes were used for test series 2 and 3. The solid content of milk was not considered when substituting distilled water with milk. As a result, it could have been assumed that the lower proportion of liquid available would lead to an increase in viscosity. Yet the corresponding curves of all 3 samples show a Fig. 7: Method FT-6°C – Comparison of 3 samples with distilled water and milk Fig. 6: Method FT-6 °C - Comparison of 10 samples Fig. 5: Method RT-20 °C – Comparison of 10 samples The course of all curves is very similar and shows the usual behaviour of corn starch, which was listed in most ingredient lists. In the other samp- les only starch was listed, so that no exact state- ment can be made. A total of 8 curves are only +/- 20 BU apart at measuring point B (maximum viscosity), 2 samples (M-03/M-10) deviate more than average, M-10 (the industrial product) very strongly. Fig. 4: Method ST-50 °C – Comparison of the 10 samples