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
Año del Documento
2018
Editorial
Elsevier
Documento Fuente
Journal of Food Engineering, 219:93-100.
Abstract
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
Patrocinador
Ministerio de Economía, Industria y Competitividad (Project AGL2014-52928-C2)
Version del Editor
Propietario de los Derechos
© Elsevier
Idioma
eng
Tipo de versión
info:eu-repo/semantics/submittedVersion
Derechos
openAccess
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