## 3 Results and Discussion
### Rheological Analysis
They may also have been caused by differences in the share of starch in the continuous phase during processing. The starch was extracted from potatoes, which were an ingredient of the vegetable pulp. The difference in the content of animal proteins in the concoctions of both soups may be of similar significance. As mentioned above, the viscoelastic properties of the suspension were determined by the rheological characteristics of both the continuous and dispersed phases. This fact was confirmed by the analysis of the course of changes in the modulus of elasticity \(G^{\prime}\) (Figure 7) during heating. At low temperatures (i.e., up to about 20 \({}^{\circ}\)C), the model soups exhibited an elastic response. The samples were more elastic than viscous. As the temperature increased, the system became liquefied. This means that the forces holding the particles of the system together were overcome, and they changed their positions. The modulus of elasticity \(G^{\prime}\) determined during the measurements was a reflection of the stiffness of the model systems, resulting from their density rather than a measure of their elastic properties. This was related to the consistency of the system. In the results from the course of changes in the temperature of this determinant, the cream soup with beef balls became liquid at slightly lower temperatures than the cream rabbit soup. The cold storage of the model soups for 21 days did not change their rheological characteristics. However, their viscosity values decreased significantly (Table 3) both at room temperature and at 55 \({}^{\circ}\)C. The innovative soups had similar rheological properties to the commercial soups for seniors [30]. Some differences may have been caused by the use of thickeners in the commercial products (modified starch and xanthan gum), which had not been added to the model products. Modified starch thickeners are commonly used in a wide range of processed products available on the market, including soups [42]. Starch and gum additives increase the elastic properties of soups. This is important because elderly people with swallowing dysfunctions perceive thickened liquids as easier to consume and creamier than low-viscosity soups. According to sensory and rheological studies, creaminess may be related to the viscosity of the tested systems [43]. \begin{table}
\begin{tabular}{c c c c c c} \hline
**Storage Time** & **Type of Sample** & **Temperature** & **K (Pas\({}^{\text{n}}\))** & **n (-)** & **R\({}^{\text{2}}\)** \\ \hline \multirow{4}{*}{1 day} & Soup with rabbit meat & 20 \({}^{\circ}\)C & 29.58 \({}^{\text{a}}\)\(\pm\) 1.21 & 0.3648 \({}^{\text{a}}\)\(\pm\) 0.0471 & 0.99 \\  & 55 \({}^{\circ}\)C & 20.37 \({}^{\text{d}}\)\(\pm\) 0.94 & 0.2261 \({}^{\text{b}}\)\(\pm\) 0.0214 & 0.98 \\ \cline{2-6}  & Soup with rabbit meat and & 20 \({}^{\circ}\)C & 25.35 \({}^{\text{b}}\)\(\pm\)1.07 & 0.1918 \({}^{\text{bc}}\)\(\pm\) 0.0175 & 0.99 \\  & beef balls with carrots & 55 \({}^{\circ}\)C & 16.63 \({}^{\text{e}}\)\(\pm\) 0.39 & 0.1463 \({}^{\text{d}}\)\(\pm\) 0.0098 & 0.97 \\ \hline \multirow{4}{*}{21 days} & Soup with rabbit meat & 20 \({}^{\circ}\)C & 27.16 \({}^{\text{b}}\)\(\pm\) 1.11 & 0.3184 \({}^{\text{a}}\)\(\pm\) 0.0398 & 0.98 \\  & 55 \({}^{\circ}\)C & 16.33 \({}^{\text{e}}\)\(\pm\) 0.32 & 0.2007 \({}^{\text{b}}\)\(\pm\) 0.0203 & 0.99 \\ \cline{1-1} \cline{2-6}  & Soup with rabbit meat and & 20 \({}^{\circ}\)C & 22.37 \({}^{\text{c}}\)\(\pm\) 1.01 & 0.1812 \({}^{\text{c}}\)\(\pm\) 0.0146 & 0.99 \\ \cline{1-1}  & beef balls with carrots & 55 \({}^{\circ}\)C & 14.52 \({}^{\text{f}}\)\(\pm\) 0.28 & 0.1217 \({}^{\text{e}}\)\(\pm\) 0.0082 & 0.96 \\ \hline \end{tabular} (\({}^{\text{a}-\text{f}}\)) Different superscript letters indicate a significant difference at \(p<0.05\) (mean \(\pm\) SD; n = 6).  
\end{table} 
Table 2: The coefficients of the Ostwald–[PERSON] rheological model (viscosity curves).