Abstract
ABSTRACT: This study demonstrates that the caking tendencies of powdered soups could be altered by adjusting the proportions of existing ingredients in the recipes without using anticaking chemicals. The composition adjustment was guided by the knowledge of the caking tendencies of individual ingredients, which was acquired with a low field nuclear magnetic resonance (NMR) instrument. This study showed that increasing the proportions of caking‐resistant ingredients in soup recipes lowered the caking tendency. Multiple regression models based on the data from NMR experiments and storage tests were used for prediction of days‐until‐caking (DUC) values of soup products stored at different temperatures (37 to 65°C).
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