Stärkelsers funktion som konsistensgivare vid olika temperaturer i pulversoppa
en experimentell kvantitativ studie
More often consumers demand instant dry soup that can be prepared with a water temperature below 100o C, which is currently not possible, because the dry soup becomes too thin when using water with a lower temperature. In this study, various kinds of starch studies were made to optimize the starch used in the existing product to make it more viscous at both high and low temperatures. The result was that one of the two starches present in the existing product was retained by change in quantity as it contributed to important flavor parameters. The second was removed and replaced with a starch that made the product more viscous at lower temperatures. To find out if the new product differed from the existing product a viscosity measurement and a sensory paired preference test were made. The viscosity measurement contributed objective data that clarified whether differences existed or not. The sensory paired preference test provided insight into which of the two product variants the consumers preferred. The new starch contributes to higher viscosity at temperatures below 100 ° C and is significantly different from the existing product and is preferred by consumers when prepared at lower temperatures. The exclusion of one of the existing starches resulted in lack of mouth feel at 100oC which consumers perceive as negative. In order for this result to be possible to use to optimize the existing product it requires further product development for the company to gain customer satisfaction.