Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability
2009
Arocas, Amparo | Sanz Taberner, Teresa | Fiszman, Susana | Ministerio de Ciencia e Innovación (España) | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
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.
显示更多 [+] 显示较少 [-]The authors are grateful to the Spanish Ministry of Science and Innovation for financial support (AGL 2006-11653-C02-01) and to Cargill and Ferrer Alimentación for kindly supplying the starch samples.
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