New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study

European Food Research and Technology

Volumn 240, Issue 6, 2015, Pages 1187-1202

  Hernández Carrión, María ^a   Sanz, T ^b   Hernando, I ^a   Llorca, E ^a   Fiszman, S M ^b   Quiles, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

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

Author keywords

Functionality; Microstructure; Red pepper; Rheology; Sensory perception; White sauce

Indexed keywords

GRANULATION; MICROSTRUCTURE; PIGMENTS; PROTEINS; RHEOLOGY; SENSORY PERCEPTION;

ANTIOXIDANT COMPOUNDS; CONSUMER ACCEPTABILITY; FUNCTIONALITY; RED PEPPERS; RHEOLOGICAL BEHAVIOUR; SENSORY CHARACTERISTICS; VISCOELASTIC BEHAVIOUR; WHITE SAUCE;

STARCH;

EID: 84939940629     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2422-1     Document Type: Article

References (32)

1. Kapsak WR, Rahavi EB, Childs NM, White C (2011) Functional foods: consumer attitudes, perceptions, and behaviors in a growing market. J Am Diet Assoc 111(6):804–810
2. Silva RA, Lima MS, Viana JB, Bezerra VS, Pimentel MC, Porto AL, Cavalcanti MT, Lima Filho JL (2012) Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food? Food Chem 135(3):1533–1538
3. Arias-Aranda D, Romerosa-Martínez MM (2010) Innovation in the functional foods industry in a peripheral region of the European Union: Andalusia (Spain). Food Policy 35(3):240–246
4. Chang W-H, Liu J-F (2009) Effects of kiwifruit consumption on serum lipid profiles and antioxidative status in hyperlipidemic subjects. Int J Food Sci Nutr 60(8):709–716
5. Morais H, Rodrigues P, Ramos C, Almeida V, Forgács E, Cserháti T, Oliveira JS (2002) Effect of blanching and frozen storage on the stability of β-carotene and capsanthin in red pepper (Capsicum Annuum) fruit. Food Sci Technol Int 8(1):55–59
6. Trinidad TP, Mallillin AC, Loyola AS, Sagum RS, Encabo RR (2009) The potential health benefits of legumes as a good source of dietary fibre. Br J Nutr 103(4):569–574
7. Duma M, Alsina I (2012) The content of plant pigments in red and yellow bell peppers. Sci Pap Ser B Hortic 56:105–108
8. Faustino JMF, Barroca MJ, Guiné RPF (2007) Study of the drying kinetics of green bell pepper and chemical characterization. Food Bioprod Process 85(3):163–170
9. Feliciano D, Albisu F (2005) El consumo de platos preparados en España, Francia y Gran Bretaña. In: Distribución y consumo, vol 79, pp 91–103
10. Arocas A, Sanz T, Fiszman SM (2009) Influence of corn starch type in the rheological properties of a white sauce after heating and freezing. Food Hydrocoll 23(3):901–907
11. Mandala IG, Savvas TP, Kostaropoulos AE (2004) Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. J Food Eng 64(3):335–342
12. Kenny S, Wehrle K, Auty M, Arendt EK (2001) Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough. Cereal Chem 78(4):458–463
13. Gallagher E, Kunkel A, Gormley TR, Arendt EK (2003) The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere. Eur Food Res Technol 218(1):44–48
14. Quiles A, Llorca E, Hernández-Carrión M, Hernando I (2012) Effect of different cornstarch types in new formulations of gluten- and lactose-free white sauces with high protein content. J Food Qual 35(5):341–352
15. Guardeño LM, Hernando I, Llorca E, Hernández-Carrión M, Quiles A (2012) Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces. J Food Sci 77(8):C859–C865
16. Arocas A, Sanz T, Hernández-Carrión M, Hernando I, Fiszman SM (2010) Effect of cooking time and ingredients on the performance of different starches in white sauces. Eur Food Res Technol 231(3):395–405
17. Hernández-Carrión M, Guardeño LM, Carot JM, Pérez-Munuera I, Quiles A, Hernando I (2011) Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven. J Food Eng 104(4):557–564
18. Arocas A, Sanz T, Fiszman SM (2009) Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability. Food Hydrocoll 23(8):2031–2037
19. Heyman B, Depypere F, Delbaere C, Dewettinck K (2010) Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce. J Food Eng 99(2):115–120
20. Francis FJ, Clydesdale FM (1975) Food colorimetry: theory and applications, vol 1. The Avi Publishing Company Inc, Westport, Connecticut
21. Bodart M, de Peñaranda R, Deneyer A, Flamant G (2008) Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Build Environ 43(12):2046–2058
22. ISO (1988) Sensory analysis: general guidance for design of test rooms. Standard no.8589. Geneva
23. Manoukian EB (1986) Mathematical nonparametric statistics. Gordon and Breach Science Publishers Inc., Newark, NJ
24. Arocas A, Sanz T, Hernando MI, Fiszman SM (2011) Comparing microwave- and water bath-thawed starch-based sauces: infrared thermography, rheology and microstructure. Food Hydrocoll 25(6):1554–1562
25. Miles MJ, Morris VJ, Orford PD, Ring SG (1985) The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr Res 135(2):271–281
26. Auty MA, Twomey M, Guinee TP, Mulvihill DM (2001) Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products. J Dairy Res 68(3):417–427
27. Guardeño LM, Sanz T, Fiszman SM, Quiles A, Hernando I (2011) Microwave heating effect on rheology and microstructure of white sauces. J Food Sci 76(8):E544–E552
28. Vázquez-Gutiérrez JL, Quiles A, Hernando I, Pérez-Munuera I (2011) Changes in the microstructure and location of some bioactive compounds in persimmons treated by high hydrostatic pressure. Postharvest Biol Technol 61(2–3):137–144
29. Hernández-Carrión M, Tárrega A, Hernando I, Fiszman SM, Quiles A (2014) High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality. Food Funct 5(6):1250–1260
30. Mason WR (2009) Starch use in foods. In: BeMiller J, Whistler R (eds) Starch, 3rd edn. Academic Press, San Diego, pp 745–795
31. Guardeño LM, Puig A, Hernando I, Quiles A (2013) 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 36(4):535–543
32. Ares G, Dauber C, Fernández E, Giménez A, Varela P (2014) Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation. Food Qual Prefer A 32:65–76