Abstract
The aim of this work was the preparation of caramel sauces of tailored sensory, rheological and textural properties with the use of potato starch and xanthan gum combinations. The verification of the results was based on comparison of the sensory and physical properties of such sauces with relevant properties of a sauce available on the market.The applied combinations of hydrocolloids produced useful rheological, textural and sensory properties in caramel sauces. The texture of the laboratory sauces improved with an increase in the concentration of xanthan gum, and such improvement was also observed in the sauces after storage. In a consumer survey, among sauces prepared under laboratory conditions, those thickened with 0.3% potato starch and 0.02% xanthan gum, received the highest score.
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