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    Por favor, use este identificador para citar o enlazar este ítem:http://uvadoc.uva.es/handle/10324/27714

    Título
    Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source
    Autor
    Roman Rivas, LauraAutoridad UVA Orcid
    Prieto Reguilón, Montserrat
    Gómez Pallarés, ManuelAutoridad UVA Orcid
    Año del Documento
    2018
    Editorial
    Elsevier
    Documento Fuente
    Journal of Food Engineering, 219:93-100.
    Zusammenfassung
    Physically modified extruded flours are suitable ingredients for cold preparation of products such as creams and sauces. The rheological and textural properties and stability of model sauces prepared with wheat and rice extruded flours with three different particle size fractions were assessed. All tested sauces showed non-Newtonian, shear-thinning and thixotropic fluid characteristics. Sauces made with rice extruded flours, with lower protein and amylose contents, presented lower shear-thinning behaviour, consistency index and yield stress than wheat based sauces. Rice sauces also displayed a less compact microstructure and lower viscoelastic character but a higher resistance to freeze-thaw process. Regarding particle size, the finest flours showed lower values of consistency index, yield stress, and G' and G'' moduli but led to higher syneresis. Overall, results proved that pregelatinised extruded flours can be used in sauces applications without heating, but their properties greatly depend on the cereal type and its particle size.
    Palabras Clave
    White sauce
    Extrusion
    Flour
    Rheology
    Stability
    Revisión por pares
    SI
    DOI
    10.1016/j.jfoodeng.2017.09.024
    Patrocinador
    Ministerio de Economía, Industria y Competitividad (Project AGL2014-52928-C2)
    Version del Editor
    https://www.sciencedirect.com/science/article/pii/S0260877417304211
    Propietario de los Derechos
    © Elsevier
    Idioma
    eng
    URI
    http://uvadoc.uva.es/handle/10324/27714
    Tipo de versión
    info:eu-repo/semantics/submittedVersion
    Derechos
    openAccess
    Aparece en las colecciones
    • DEP42 - Artículos de revista [291]
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    Dateien zu dieser Ressource
    Nombre:
    Salsas extruidas V repositorio.pdf
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