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Título: | Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability |
Autor: | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | Palabras clave: | White sauce Native starch Rheology Syneresis Shear |
Fecha de publicación: | dic-2009 | Editor: | Elsevier BV | Citación: | Food Hydrocolloids 23(8): 2031-2037 (2009) | Resumen: | The linear viscoelastic properties and syneresis of freshly prepared and freeze/thawed white sauces prepared with different native starches (corn, waxy corn, potato and rice) at different shearing speeds were studied. Viscosity changes during processing were also measured using a starch pasting cell attached to a rheometer. The freeze/thaw cycle produced a significant increase in the viscous and elastic modulus and the appearance of syneresis in the corn and potato starch sauces, while the waxy corn and rice starch sauces were only slightly affected. Syneresis was significantly reduced upon subsequent heating. Greater shearing speed produced a significant decrease in viscoelasticity. Viscosity profiles revealed that the increase in shearing speed decreased the starch gelatinization temperature and swelling capacity and increased starch breakdown. | Versión del editor: | http://dx.doi.org/10.1016/j.foodhyd.2009.04.006 | URI: | http://hdl.handle.net/10261/333046 | DOI: | 10.1016/j.foodhyd.2009.04.006 | Identificadores: | doi: 10.1016/j.foodhyd.2009.04.006 issn: 0268-005X e-issn: 1873-7137 |
Aparece en las colecciones: | (IATA) Artículos |
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