ABSTRACT


GASTON KOHN1
 

The total solids, salt, acidity, pH and viscosity of numerous samples of North-American prepared mustards were analyzed, in order to know the characteristic properties of the commercially prepared product.
The composition of various prepared mustards and the results of their taste panel test were correlated in order to find out the best proportion of ingredients to be used in this product. Three formulas for the manufacture of prepared mustard are recommended.

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1 Ingeniero Agronómo de la Universidad de Chile