Characterization of caramel jam using back extrusion technique

Abstract

Back extrusion technique was applied to characterize caramel jam samples taken from Chilean market. Determinations were made at room temperature, working with a Lloyd Universal material testing machine model LR 5K with a 500 N cell Power law and Bingham plastic models were applied. Calculations were made with a spreadsheet (QPRO), and statistical:ll analyses were done using a statistical package (STATGRAPHICS). Results indicated that the Bingham plastic model showed the best goodness of fit, end that an increase in soluble solid content caused an increase in field stress.