摘要：In semi-hard systems of pudding flavoured with chocolate and vanilla, belonging to the starch gel group, the influence was determined of the mass content in dry weight on the quality, durability and rheological characteristics of fresh made pudding samples as well as those stored in refrigator (281 K, + 8°C). The separation of phases was surveyed in graduated cylinders, and rheological characteristics of all prepared samples determined using Brook-field viscosimeter. The data confirmed the reliability of used methods in surveying the changes in the semi-hard systems of pudding fresh made or stored.
关键词：storage; physico-chemical parameters; semi-hard systems
