Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce

Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system

In this study, the effect of different acetylated distarch phosphate (ADSP) ratios (0, 1%, 2%, 3%, 4%, 5%) on the physicochemical characteristics and stability of the oyster sauce (OS) system was investigated. The texture, water state, interactions, rheological properties, microstructure, and stability of OS samples were analyzed through the texture analyser, low-field nuclear magnetic resonance (LF-NMR), particle diameter and zeta potential, fourier-transform infrared spectroscopy (FTIR), rheometer, and microscopes. The results revealed that the addition of ADSP improved the firmness, consistency, cohesiveness, and water-holding capacity of OS. Moreover, ADSP reduced the average particle size and zeta potential of OS, indicating that electrostatic and steric stabilization existed in the ADSP-OS system. The addition of ADSP enhanced the hydrogen bonding and decreased water mobility for OS system, processing a more continuous and smooth structure. All ADSP-OS samples were typical non-Newtonian fluids with shear-thinning characteristics. In addition, the non-significant instability index changes of ADSP-OS over the whole storage period confirmed the excellent long-term stabilization capability of OS prepared with ADSP. This study provides a theoretical basis for starch-based sauce products and contributes to the development of sauce products.

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.

Study on the quality characteristics of hot-dry noodles by microbial polysaccharides

The effect of curdlan gum (CG), gellan gum (GG), and xanthan gum (XG) on the quality characteristics of hot-dry noodles (HDN) was investigated. The rheology properties were used to evaluate the quality of the dough, the textural, viscosity, cooking characteristics and water states were investigated to study the quality changes of HDN. Three microbial polysaccharides were found that it could improve the quality of wheat flour and significantly increase the starch viscosity of HDN and delay the water migration rate of HDN. When 0.2% CG, 0.5% GG, and 0.5% XG were added, the HDN showed the best flour swelling power, texture, and tensile properties, and the structure of gluten network was significantly improved. The flourier transform infrared spectroscopy results showed that microbial polysaccharides with appropriate concentrations changed the formation of hydrogen bond in HDN, decreased α-helix and increased β-turn content. Meanwhile, the relative continuous and complete gluten network was formed, which could be proven by microstructure observation. This study provides a reference for functionality applications of HDN with microbial polysaccharides.

Influence of Fiber Addition on White Sauces Made with Corn Starch: Effect on Their Freezing/Thawing Stability

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.

Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability

Custards were prepared using five ingredients: milk powder, modified pearl millet starch, sugar, vanilla essence and water. The effect of adding hydroxypropylated starch (HPS), succinylated starch (SUS), oxidised starch (OXS) and acetylated starch (ACS) on cold storage stability, pasting, textural and sensory properties was studied and compared to custards containing native pearl millet starch (NS). Interestingly, all chemically modified starches reduced syneresis and no water weeping was observed in custard sample incorporating hydroxypropylated starch (HPC) even after 7days of cold storage. Viscoamylographic analysis revealed that custard containing succinylated starch (SUC) had the highest peak viscosity (108.8 BU), whereas HPC showed the least set back viscosity (19.0 BU). Sensory results suggested that assessors preferred HPC over other custards. Custards are preferred for their chewy semi-solid texture. Incorporation of hydroxypropylated starch (HPS) increased hardness, gumminess and chewiness which subsequently led to higher sensory scores during subjective analysis. Also, no retrogradation peak was observed for HPS and acetylated starch (ACS) when rescanned after 14 days. Thus, it could be concluded that HPS could be used in custards to confer low temperature stability by reducing syneresis.

Molecular characterization of an exopolysaccharide from a probiotic Lactobacillus plantarum MTCC 9510 and its efficacy to improve the texture of starchy food

The weight average molecular weight (Mw), number average molecular weight (Mn) and size average molecular weight (Mz) of an exopolysaccharide from probiotic Lactobacillus plantarum MTCC 9510 was found to be 2.68 × 10(5) Da, 2.55 × 10(5) Da and 2.83 × 10(5) Da, respectively by Gel permeation Chromatography employing the third order polynomial model. The polydispersity index (Mw/Mn) of the polysaccharide was obtained as 1.05. The exopolysaccharide and the starch-exopolysaccharide hydrocolloid exhibited a non-Newtonian and pseudo-plastic behaviour with improvement in the texture of starch containing food by preventing syneresis.