Cooking & Cooling Behavior Of Pudding

Viscosity is one of the most important sensory properties and therefore responsible for the popularity of vanilla pudding. Measurements with different temperature profiles, variations in the amount of liquid and in the addition of sugar were rheologically evaluated with the ViscoQuick.

The consumption of vanilla pudding is very popular among the population of many countries and regions. This is shown by the large number of suppliers who offer, for example, variants as “Normal”, “Cream taste”, “Extra refined” or even “Organic”. In addition, the wide product range is divided into cold-produced products and those that need to be cooked. No wonder that even medium-sized discounters and supermarkets may have listed 2-5 different ready-to-cook vanilla pudding mixes suppliers.

ViscoQuick
ViscoQuick

The main ingredient of the mixes is starch, mainly made from maize. Furthermore, they contain table salt, aroma and colourings, partly real bourbon vanilla is added. Customers experience product quality parameters as taste, colour and consistency only with their senses. As this is very subjective, this study concentrates exclusively on one measurable quality parameter: viscosity. In addition to the already mentioned taste and colour, this is one of the main sensory properties and thus responsible for the popularity of vanilla pudding.

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Technical paper


Cooking & Cooling Behavior Of Pudding

About the author:
Markus Löns has been working in the food industry for more than 35 years, 18 of which were with Brabender. Since mid-2019 he has held the position of Business Development Manager Food and is also responsible for new products in this area such as ViscoQuick.

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