Abstract
The Manjar Blanco from the region of Valle del Cauca in Colombia is considered a gastronomic and cultural symbol; is a type of milk jam that includes an addition of rice starch. The knowledge of the rheological parameters of Manjar Blanco de Valle (MBV) will contribute favorably to the design of equipment and processes, improvement of organoleptic characteristics, quality control, and standardization. Moreover, the color is one of the most important attributes of food. Color measurement has applications in quality control and product development. The rheological behavior of MBV fits well with the Power Law model and behaves like a pseudoplastic and thixotropic fluid. The physical properties of MBV were finding pH values between 5.73 and 6.02 and Brix degrees between 65.16 and 76.47. The average values for color parameters determined by experimentation were L* 43.60, a* 14.58, and b* 34.67.
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