The effects of thickeners upon the viscous properties of sour cream with a low fat content

The research showed that natural thickeners can be chosen to improve the rheological parameters of low fat sour cream without deteriorating its sensorial characteristics. This leads to the conclusion that the studied thickeners can improve the viscosity of sour cream with a low fat content - and dry banana is the best of those studied. Correspondingly, viscous properties are among the principal ones which define customers' perceptions of the product, its low fat content being a possible spoiler of sensorial traits.