Viscoelastic properties of frozen starch-triglycerides systems
Dynamic rheological methods are useful to determine the stability of starch-based products submitted to different processing conditions. A dynamic oscillatory test covering a wide range of strain values was used to analyse the behaviour of corn and waxy starch (7 and 10% w/w) pastes with and without...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier Ltd
1997
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 08987caa a22008657a 4500 | ||
|---|---|---|---|
| 001 | PAPER-20183 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205134.0 | ||
| 008 | 190411s1997 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0031387565 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Navarro, A.S. | |
| 245 | 1 | 0 | |a Viscoelastic properties of frozen starch-triglycerides systems |
| 260 | |b Elsevier Ltd |c 1997 | ||
| 270 | 1 | 0 | |m Navarro, A.S.; Ctro. Investigaon y Desarrollo C., CONICET, Facultad de Ciencias Exactas, Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Hansen, L.M., Hoseney, R.C., Faubion, J.M., Oscillatory rheometry of starch-water systems: Effect of starch concentration and temperature (1991) Cereal Chemistry, 68, pp. 347-351 | ||
| 504 | |a (1972) Recommendations for the Processing and Handling of Frozen Foods, pp. 14-16. , Paris | ||
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| 504 | |a Morris, V.J., Starch gelation and retrogradation. Review (1990) Trends in Food Science & Technology, 7, pp. 2-6 | ||
| 504 | |a Navarro, A.S., Martino, M.N., Zaritzky, N.E., Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase (1995) Journal of Food Engineering, 26, pp. 481-495 | ||
| 504 | |a Navarro, A.S., Martino, M.N., Zaritzky, N.E., Modelling of rheological behaviour in starch-lipid systems (1996) Lebensmittel-Wissenschaft und Technologie, 7, pp. 632-639 | ||
| 504 | |a Navarro, A.S., Martino, M.N., Zaritzky, N.E., Correlation between transient rotational viscometry and a dynamic oscillatory test for viscoelastic starch based systems (1997) Journal of Texture Studies, 28 (4) | ||
| 504 | |a Patterson, H.B.W., The hydrogenation reaction (1983) Hydrogenation of Fats and Oils, pp. 1-5. , Applied Science, London and New York | ||
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| 504 | |a Svegmark, K., Hermansson, A.M., Microstructure and rheological properties of composites of potato starch granules and amylose: A comparison of observed and predicted structures (1993) Food Structure, 12, pp. 181-193 | ||
| 504 | |a Williams, P.C., Kuzina, F.D., Hlynka, I., A rapid colorimetric procedure for estimating the amylose content of starches and flours (1970) Cereal Chemistry, 47, pp. 411-420 | ||
| 504 | |a Xu, S.Y., Stanley, D.W., Goff, H.D., Davidson, V.J., Le Maguer, M., Hydrocolloid/milk gel formation and properties (1992) Journal of Food Science, 57, pp. 96-102 | ||
| 520 | 3 | |a Dynamic rheological methods are useful to determine the stability of starch-based products submitted to different processing conditions. A dynamic oscillatory test covering a wide range of strain values was used to analyse the behaviour of corn and waxy starch (7 and 10% w/w) pastes with and without triglycerides (5% w/w) or xanthan gum (0.03%). The effect of freezing rate on the structure stability was analysed using a slow freezing rate of 0.3 cm/h and a rapid one of 31 cm/h. After slow freezing, dynamic parameters (G′, G*, tan δ) showed an increase in the rigidity of the pastes and a structural breakdown with a marked stress decay compared with the unfrozen or rapid frozen samples. The linear viscoelastic range of starch pastes decreased after rapid or slow freezing, showing that the paste structure cannot resist large deformations without undergoing irreversible breakdown. Pastes with lipids showed an increase of the linear viscoelastic range and higher values of G′ compared with the control without lipids. The presence of triglycerides in frozen starch pastes led to a decrease of the solid component G′ of the starch pastes, in addition, a less fluid character after structural breakdown was observed as well. A minor increase in rigidity after slow freezing was observed in pastes with sunflower oil, as compared with pastes containing a shortening with a more saturated fatty acid composition. © 1998 Elsevier Science Limited. All rights reserved. |l eng | |
| 593 | |a Ctro. Investigaon y Desarrollo C., CONICET, Facultad de Ciencias Exactas, Buenos Aires, Argentina | ||
| 593 | |a Dpto. de Ingeniría Quim., Facultad de Ingeniría, Universidad Nacional de la Plata, 47 y 116, La Plata (1900), Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a HELIANTHUS |
| 690 | 1 | 0 | |a ZEA MAYS |
| 690 | 1 | 0 | |a COMPOSITION EFFECTS |
| 690 | 1 | 0 | |a ESTERS |
| 690 | 1 | 0 | |a FATTY ACIDS |
| 690 | 1 | 0 | |a FREEZING |
| 690 | 1 | 0 | |a LIPIDS |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a VEGETABLE OILS |
| 690 | 1 | 0 | |a VISCOELASTICITY |
| 690 | 1 | 0 | |a DYNAMIC OSCILLATORY TESTS |
| 690 | 1 | 0 | |a TRIGLYCERIDES |
| 690 | 1 | 0 | |a FOOD PROCESSING |
| 700 | 1 | |a Martino, M.N. | |
| 700 | 1 | |a Zaritzky, N.E. | |
| 773 | 0 | |d Elsevier Ltd, 1997 |g v. 34 |h pp. 411-427 |k n. 4 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/S0260-8774(97)00080-0 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_02608774_v34_n4_p411_Navarro |y Handle |
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