Influence of corn starch type in the rheological properties of a white sauce after heating and freezing

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 901-907

  Arocas, A ^a   Sanz, T ^a   Fiszman, S M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Modified starch; Native starch; Rheology; Syneresis; Texture; White sauce

Indexed keywords

STARCH;

CORN STARCH; FREEZE-THAW CYCLES; FREEZE/THAW; MODIFIED STARCHES; NATIVE STARCH; RHEOLOGICAL PROPERTY; SYNAERESIS; VISCOELASTIC PROPERTIES; WAXY CORN STARCH; WHITE SAUCE;

VISCOELASTICITY;

ZEA MAYS;

EID: 54049097071     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.05.009     Document Type: Article

References (20)

1. Eliasson A.-C., and Kim H.R. Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. I. A rheological approach for evaluation of freeze-thaw stability. Journal of Texture Studies 23 (1992) 279-295
2. Ferrero C., Martino N.M., and Zaritzky N.E. Stability of frozen starch pastes: effect of freezing, storage and xanthan gum addition. Journal of Food Processing and Preservation 17 (1993) 191-211
3. Ferrero C., Martino M.N., and Zaritzky N.E. Corn starch-xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspensions. Starch 46 8 (1994) 300-308
4. Ferrero C., and Zaritzky N.E. Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems. Journal of the Science of Food and Agriculture 80 (2000) 2149-2158
5. Hanson H.L., Campbell A., and Lineweaver H. Preparation of stable frozen sauces and gravies. Food Technology 5 (1951) 432-440
6. Kaur L., Singh J., McCarthy O.J., and Singh H. Physico-chemical, rheological and structural properties of fractionated potato starches. Journal of Food Engineering 82 (2007) 383-394
7. Kavanagh G.M., and Ross-Murphy S.B. Rheological characterisation of polymer gels. Progress in Polymer Science 23 (1998) 533-562
8. Liu H., Xu X.M., and Guo Sh.D. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT - Food Science and Technology 40 (2007) 946-954
9. Mandala I.G., Savvas T.P., and Kostaropoulos A.E. Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. Journal of Food Engineering 64 (2004) 335-342
10. Navarro A.S., Martino M.N., and Zaritzky N.E. Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase. Journal of Food Engineering 26 (1995) 481-495
11. Navarro A.S., Martino M.N., and Zaritzky N.E. Viscoelastic properties of frozen starch-triglycerides systems. Journal of Food Engineering 34 (1997) 411-427
12. Osman E.M., and Cummisford P.D. Some factors affecting the stability of frozen white sauces. Journal of Food Science 24 5 (1959) 595-604
13. Rosalina I., and Bhattacharya M. Dynamic rheological measurement and analysis of starch gels. Carbohydrate Polymers 48 (2002) 191-202
14. Tárrega A., Vélez-Ruiz J.F., and Costell E. Influence of milk on the rheological behaviourof crosslinked waxy maite and tapioca starch dispersions. Food Research International 38 (2005) 759-768
15. Thebaudin J.Y., Lefebvre A.C., and Doublier J.L. Rheology of starch pastes from starches of different origins: applications to starch based sauces. LWT - Food Science and Technology 31 (1998) 354-360
16. Thomas D.J., and Atwell W.A. Starches (1997), American Association of Cereal Chemists, St. Paul. MN
17. White P.J., Abbas I.R., and Johnson L.A. Freeze-thaw stability and refrigerated-storage retrogradation of starches. Starch (Stärke) 41 (1989) 176-180
18. Wischmann B., Norsker M., and Adler-Nissen J. Food product models developed to evaluate starch as a food ingredient. Nahrung (Food) 46 3 (2002) 167-173
19. Yuan R.C., and Thompson D.B. Freeze-thaw stability of three waxy maize starch pastes measured by centrifugation and calorimetry. Cereal Chemistry 75 4 (1998) 571-573
20. Zheng G.H., and Sosulski F.W. Determination of water separation from cooked starch and flour pastes after refrigeration and freeze-thaw. Journal of food science 63 1 (1998) 134-139