EFFECT OF STRAWBERRY CONCENTRATE ON APPLESAUCE RHEOLOGY

Rheological properties of applesauce were evaluated using a rotational viscometer. Applesauce was mixed with various amounts of strawberry c oncentrate (68-degrees Brix) to yield product mixtures with soluble so lids ranging between 10 and 65-degrees Brix. Applesauce and applesauce -concentrate mixtures showed pseudoplastic, shear-thinning flow behavi or while the strawberry concentrate (68, 60, 40, and 20-degrees Brix) alone exhibited Newtonian flow. The power-law model well described the flow curves of applesauce followed a logarithmic time model. Apparent viscosity of the mixture was modeled based on individual apparent vis cosity contributions of the concentrate and applesauce.