Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt
Guardeño, L.M. | Catalá-Civera, J.M. | Plaza-González, P. | Sanz, T. | Salvador, A. | Fiszman, S.M. | Hernando, I.
The dielectric properties of salted systems based on different hydrocolloids (native or modified starches, or on ι, λ, or κ carrageenan) as models for microwaveable white sauces were studied. Microstructural and rheological properties were also studied to better understand the dielectric behaviour. As expected, salt had a significantly positive effect (p <0.05) on both dielectric properties. Raising the starch concentration significantly lowered (p <0.05) the loss factor, whereas increasing the carrageenan did not. None of the hydrocolloids significantly affected the penetration depth. The decrease in the loss factor could be related to a decrease in the free water content which was observed by Cryo-SEM. Free water and salt content seemed to be the major factors to control for microwave heating of hydrocolloid-thickened systems.
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