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Ribes S, Estarriaga R, Grau R, Talens P. Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents. Food Funct 2021; 12:8181-8195. [PMID: 34291785 DOI: 10.1039/d1fo00742d] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
This study aims to evaluate the colour texture, flow, viscoelastic, sensory, and simulated mastication properties, in the presence and absence of artificial saliva, of texture-modified Spanish sauce at different temperatures (25 °C, 37 °C and/or 55 °C). Sauce texture was modified using five hydrocolloids (modified starch (MS), guar gum (GG), tara gum (TG), sodium carboxymethylcellulose (CMC), and chia seed mucilage (CSM) as an alternative texturing agent), achieving two well-differentiated consistencies: honey-like and pudding-like. The MS, GG, TG and CSM sauces showed greater consistency, firmness, stiffness, and resistance to flow than the CMC samples. Furthermore, the internal structure of CMC sauces was the most affected by temperature changes. The addition of saliva decreased the apparent viscosity, consistency, and adhesiveness of the sauces. Among the samples studied, the GG and CSM texture-modified sauces would be suitable for dysphagic patients because of their good elasticity, relatively high resistance to deformation and structural stability, as well as better resistance to salivary α-amylase action. However, CSM sauces obtained the lowest sensory attribute scores. This work opens the door to the use of CSM as a texturing agent and demonstrates the importance of considering not only the hydrocolloid type and consistency level, but also the administration temperature of dysphagia-oriented products. Selecting a suitable texturing agent is of great importance for safe and easy swallowing by dysphagic patients.
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Affiliation(s)
- Susana Ribes
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
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Okonkwo VC, Kwofie EM, Mba OI, Ngadi MO. Impact of thermo-sonication on quality indices of starch-based sauces. ULTRASONICS SONOCHEMISTRY 2021; 73:105473. [PMID: 33609994 PMCID: PMC7903464 DOI: 10.1016/j.ultsonch.2021.105473] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/24/2020] [Accepted: 01/16/2021] [Indexed: 05/25/2023]
Abstract
In this study, ultrasonication, a physical, relatively cheap, and environmentally benign technology, was investigated to characterize its effect on functional properties of rice starch and rice starch-based sauces. Temperature-assisted ultrasound treatment improved the granular swelling power, fat and water absorption capacities, and thermal properties of rice starch, signifying its suitability in the formulation of starch-based sauces. Rheological characterization of the formulated sauces revealed a shear-thinning flow behavior, well described by the Ostwald de Waele model, while viscoelastic properties showed the existence of a weak gel. Results indicated that ultrasonication significantly enhanced the pseudoplastic behavior of starch-based sauces. Additionally, textural analysis showed that textural attributes (stickiness, stringiness, and work of adhesion) were also improved with ultrasonication. Moreover, enhanced freeze/thaw stability was also achieved with ultrasound-treated starch-based sauces. Overall, the results from this study show that ultrasound-treated starches can be used in the formulation of sauces and potentially other food products, which meets the requirements for clean label and minimally processed foods.
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Affiliation(s)
- Valentine C Okonkwo
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Ebenezer M Kwofie
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Ogan I Mba
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Michael O Ngadi
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada.
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Sharma R, Sharma S, Dar B, Singh B. Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15044] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rajan Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - Savita Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - B.N. Dar
- Department of Food Technology Islamic University of Science & Technology 1‐University Avenue Awantipora Srinagar Kashmir192122India
| | - Baljit Singh
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
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Neoh GKS, Dieters MJ, Tao K, Fox GP, Nguyen PTM, Gilbert RG. Late-Maturity Alpha-Amylase in Wheat ( Triticum aestivum) and Its Impact on Fresh White Sauce Qualities. Foods 2021; 10:foods10020201. [PMID: 33498449 PMCID: PMC7909430 DOI: 10.3390/foods10020201] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/06/2021] [Accepted: 01/19/2021] [Indexed: 11/21/2022] Open
Abstract
When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial standards, a low FN is taken as an indication of inferior quality, deemed unsuitable for end-product usage. Hence, LMA-affected grains are either rejected or downgraded to feed grade at the grain receiving point. However, previous studies have found no substantial correlation between low FN-LMA and bread quality. The present study extends previous investigations to semi-solid food, evaluating the physical quality of fresh white sauce processed from LMA-affected flour. Results show that high-LMA flours had low FNs and exhibited poor pasting characteristics. However, gelation occurred in the presence of other components during fresh white sauce processing. This demonstrates that LMA-affected flours may have new applications in low-viscosity products.
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Affiliation(s)
- Galex K. S. Neoh
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
| | - Mark J. Dieters
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Keyu Tao
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
| | - Glen P. Fox
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA
| | - Phuong T. M. Nguyen
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Robert G. Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- Correspondence:
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State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09255-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Siroha A, Punía S, Sandhu K, Karwasra B. Physicochemical, pasting, and rheological properties of pearl millet starches from different cultivars and their relations. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.1.7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Physicochemical, pasting, and rheological properties of pearl millet starches were studied and correlations among these properties were calculated. Amylose content, swelling power, and solubility of starches varied from 11.57 to 21.93%, 11.11 to 17.91 g g−1 and 12.20 to 15.20%, respectively. Volume% of starch granule size less than 10 µm varied from 36.23 to 48.34%, and 12.16 to 18.75% for above 20 µm size of granule. Peak viscosity of starches varied from 1291 to 1853 mPa·s, cv. RHB-173 had the highest value. Frequency sweep measurement of starch pastes revealed higher magnitude of G′ as compared to G″ with increase in to, indicating visco-elastic behaviour. Yield stress (σo), consistency index (K), and flow behaviour index (n) were observed as 40.73 to 115.72 Pa, 0.729 to 3.998 Pa·s, and 0.604 to 0.964, respectively. Starch pastes from cultivars studied showed shear thinning behaviour.
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Affiliation(s)
- A.K. Siroha
- aDepartment of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. India
| | - S. Punía
- aDepartment of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. India
| | - K.S. Sandhu
- aDepartment of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. India
- bDepartment of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda. India
| | - B.L. Karwasra
- aDepartment of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. India
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Xu Y, Chen X, Xu X, Wang B, Du X, Chen P. Investigation on morphological structure and crystal transition of maize starch gelatinized in pure glycerol. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102924] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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Shaikh M, Ali TM, Hasnain A. Comparative study on the application of chemically modified corn and pearl millet starches in white sauce. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14393] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Marium Shaikh
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology University of Karachi Karachi Pakistan
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Ma M, He M, Xu Y, Li P, Li Z, Sui Z, Corke H. Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14417] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mengting Ma
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Meng He
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Yijuan Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Peng Li
- Department of Food Science and Engineering Qingdao Agricultural University Qingdao 266109 China
| | - Zijun Li
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Zhongquan Sui
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Harold Corke
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
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Herranz B, Martínez A, Alvarez MD. Influence of Fiber Addition on White Sauces Made with Corn Starch: Effect on Their Freezing/Thawing Stability. J Food Sci 2019; 84:2128-2138. [PMID: 31313294 DOI: 10.1111/1750-3841.14700] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 05/22/2019] [Accepted: 05/24/2019] [Indexed: 11/28/2022]
Abstract
Fiber-enriched white sauces with apple (AF401), potato (KF200), and microcrystalline cellulose (MCC) were selected among six white sauces, all of them elaborated by replacing corn starch and milk with 3% of different dietary fibers. It was investigated the freezing/thawing (F/T) stability of these three enriched white sauces studying their physico-chemical (color, syneresis percentage, total soluble solids content), rheological (viscoelastic and steady measurements), and sensorial properties before and after a freezing/thawing treatment. White sauce with MCC resulted in being the most like the control (without fiber) showing a higher elasticity and a heat stability. Moreover, the sauce elaborated with MCC has a sensorial profile as a traditional corn starch sauce with high "creaminess" and lower "heterogeneity" after the F/T treatment. Therefore, the properties provided by MCC make this product interesting in food design, and MCC sauce could be used as an industrial frozen fiber-enriched white sauce. PRACTICAL APPLICATION: These days, there is an increase in the demand of precooked frozen dishes due to current lifestyles and because the use of fiber exhibits many proven health benefits. A béchamel sauce made from corn starch and enriched with different fibers was elaborated, frozen and thawed in microwave. Both fresh and frozen/thawed microcrystalline cellulose (MCC) sauces exhibited very similar rheological and sensorial properties to an industrial and traditional frozen white sauce without fiber. Therefore, MCC-enriched white sauce resulted to be a feasible strategy to produce a white sauce suitable for frozen dishes with good functional properties and sensorial quality.
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Affiliation(s)
- Beatriz Herranz
- Dept. of Characterization, Quality, and Safety, Inst. of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Adrián Martínez
- Dept. of Characterization, Quality, and Safety, Inst. of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - María Dolores Alvarez
- Dept. of Characterization, Quality, and Safety, Inst. of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
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11
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Román L, Reguilón MP, Gómez M. Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre. Food Chem 2016; 202:31-9. [DOI: 10.1016/j.foodchem.2016.01.077] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 12/02/2015] [Accepted: 01/19/2016] [Indexed: 11/21/2022]
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13
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Mir SA, Bosco SJD, Bashir M, Shah MA, Mir MM. Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1184274] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Effect of thermally inhibited starches on the freezing and thermal stability of white sauces: Rheological and sensory properties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.048] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Jan R, Saxena D, Singh S. Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.040] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Ali TM, Hasnain A. Physicochemical, morphological, thermal, pasting, and textural properties of starch acetates. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1057842] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels. Foods 2015; 4:80-114. [PMID: 28231191 PMCID: PMC5302330 DOI: 10.3390/foods4020080] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 04/07/2015] [Accepted: 04/09/2015] [Indexed: 12/02/2022] Open
Abstract
Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect of storage (S), half of the HHP-treated CF slurries were immediately analyzed for changes in oscillatory rheological properties under isothermal heating at 75 °C for 15 min followed by cooling to 25 °C. The other half of the HHP-treated CF slurries were refrigerated (at 4 °C) for one week and subsequently analyzed for changes in oscillatory properties under the same heating conditions as the unrefrigerated samples. HHP-treated CF in powder form was analyzed for changes in textural properties of heat-induced CF gels under isothermal heating at 90 °C for 5 min and subsequent cooling to 25 °C. Structural changes during gelatinization were investigated using microscopy. Pressure had a more significant effect on rheological and textural properties, followed by T and treatment t (in that order). Gel aging in HHP-treated CF slurries during storage was supported by rheological measurements.
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18
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New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2422-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Agudelo A, Varela P, Sanz T, Fiszman S. Formulating fruit fillings. Freezing and baking stability of a tapioca starch–pectin mixture model. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Agudelo A, Varela P, Sanz T, Fiszman S. Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Teng L, Chin N, Yusof Y. Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. II. Comparisons with other starch sources and reheating effects. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.11.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Guardeño L, Puig A, Hernando I, Quiles A. Effect of Different Corn Starches on Microstructural, Physical and Sensory Properties of Gluten-Free White Sauces Formulated with Soy Protein and Inulin. J FOOD PROCESS ENG 2013. [DOI: 10.1111/jfpe.12016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- L.M. Guardeño
- Grupo de Microestructura y Química de Alimentos; Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - A. Puig
- Grupo de Microestructura y Química de Alimentos; Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - I. Hernando
- Grupo de Microestructura y Química de Alimentos; Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - A. Quiles
- Grupo de Microestructura y Química de Alimentos; Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
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Chung C, Degner B, McClements DJ. Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.06.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Quiles A, Llorca E, Hernández-Carrión M, Hernando I. Effect of Different Cornstarch Types in New Formulations of Gluten- and Lactose-Free White Sauces with High Protein Content. J FOOD QUALITY 2012. [DOI: 10.1111/j.1745-4557.2012.00461.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Amparo Quiles
- Grupo de Microestructura y Química de Alimentos; Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n; 46022; Valencia; Spain
| | - Empar Llorca
- Grupo de Microestructura y Química de Alimentos; Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n; 46022; Valencia; Spain
| | - María Hernández-Carrión
- Grupo de Microestructura y Química de Alimentos; Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n; 46022; Valencia; Spain
| | - Isabel Hernando
- Grupo de Microestructura y Química de Alimentos; Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n; 46022; Valencia; Spain
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Guardeño LM, Hernando I, Llorca E, Hernández-Carrión M, Quiles A. Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low-Fat Gluten and Lactose Free White Sauces. J Food Sci 2012; 77:C859-65. [DOI: 10.1111/j.1750-3841.2012.02798.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Kong X, Kasapis S, Bao J, Corke H. Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1800-1807. [PMID: 22318856 DOI: 10.1002/jsfa.5549] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2011] [Revised: 11/10/2011] [Accepted: 11/14/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The granules of amaranth starch are very small compared with starches from other sources. In the current work, amaranth starches with different amylose contents were treated with hydrochloric acid as a function of time in order to study the effect of acid treatments on starches. Differential scanning calorimetry and dynamic oscillation in shear were employed to analyse the thermal and rheological properties of acid-modified amaranth starch. RESULTS Results showed that gelatinisation temperatures and enthalpy change of gelatinisation (ΔH) decreased steeply initially, and had a slight increase with further treatment up to 12 h then decreased, an outcome that reflected distinct resistance to acid with various amylose contents. Rheological parameters of storage and loss moduli during heating, cooling and frequency sweep of modified starches reflected the differential scanning calorimetry results by decreasing in value as the time of acid hydrolysis increased. CONCLUSION With amylose content increase, the effects of acid hydrolysis on gelatinisation temperatures became less pronounced. Nevertheless, prolonged acid hydrolysis decreased the storage and loss moduli, with the starch pastes becoming more liquid-like.
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Affiliation(s)
- Xiangli Kong
- Institute of Nuclear Agricultural Sciences, Huajiachi Campus, Zhejiang University, Hangzhou, China
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Guardeño LM, Sanz T, Fiszman SM, Quiles A, Hernando I. Microwave Heating Effect on Rheology and Microstructure of White Sauces. J Food Sci 2011; 76:E544-52. [DOI: 10.1111/j.1750-3841.2011.02339.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.01.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Teng L, Chin N, Yusof Y. Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. I. Optimisation using response surface methodology. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Impact of the soak and the malt on the physicochemical properties of the sorghum starches. Int J Mol Sci 2010; 11:3002-15. [PMID: 21152287 PMCID: PMC2996743 DOI: 10.3390/ijms11083002] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2010] [Revised: 07/25/2010] [Accepted: 07/26/2010] [Indexed: 11/25/2022] Open
Abstract
Starches were isolated from soaked and malted sorghum and studied to understand their physicochemical and functional properties. The swelling power (SP) and the water solubility index (WSI) of both starches were nearly similar at temperatures below 50 °C, but at more than 50 °C, the starch isolated from malted sorghum showed lower SP and high WSI than those isolated from raw and soaked sorghum. The pasting properties of starches determined by rapid visco-analyzer (RVA) showed that malted sorghum starch had a lower viscosity peak value (86 BU/RVU) than raw sorghum starch (454 BU/RVU). For both sorghum, X-ray diffractograms exhibited an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity ranged from 9.62 to 15.50%. Differential scanning calorimetry (DSC) revealed that raw sorghum starch showed an endotherm with a peak temperature (Tp) at 78.06 °C and gelatinization enthalpies of 2.83 J/g whereas five-day malted sorghum starch had a Tp at 47.22 °C and gelatinization enthalpies of 2.06 J/g. Storage modulus (G′) and loss modulus (G″) of all starch suspensions increased steeply to a maximum at 70 °C and then decreased with continuous heating. The structural analysis of malted sorghum starch showed porosity on the granule’s surface susceptible to the amylolysis. The results showed that physicochemical and functional properties of sorghum starches are influenced by soaking and malting methods.
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Heyman B, Depypere F, Delbaere C, Dewettinck K. Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.02.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kong X, Kasapis S, Bertoft E, Corke H. Rheological properties of starches from grain amaranth and their relationship to starch structure. STARCH-STARKE 2010. [DOI: 10.1002/star.200900235] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Arocas A, Sanz T, Salvador A, Varela P, Fiszman S. Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition. J Food Sci 2010; 75:S132-40. [DOI: 10.1111/j.1750-3841.2009.01501.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.04.006] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Arocas A, Sanz T, Fiszman S. Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.08.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Kong X, Kasapis S, Bao J, Corke H. Effect of gamma irradiation on the thermal and rheological properties of grain amaranth starch. Radiat Phys Chem Oxf Engl 1993 2009. [DOI: 10.1016/j.radphyschem.2009.07.019] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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