Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase

Starch gelatinized pastes with a lipid phase are important components of precooked frozen foods. These non-equilibrium systems undergo rheological modifications on freezing. The effect of freezing rate was analysed on different formulations containing wheat flour and com and wheat starches, shorteni...

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Publicado: 1995
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v26_n4_p481_Navarro
http://hdl.handle.net/20.500.12110/paper_02608774_v26_n4_p481_Navarro
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_02608774_v26_n4_p481_Navarro
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spelling paper:paper_02608774_v26_n4_p481_Navarro2023-06-08T15:22:25Z Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase Starch gelatinized pastes with a lipid phase are important components of precooked frozen foods. These non-equilibrium systems undergo rheological modifications on freezing. The effect of freezing rate was analysed on different formulations containing wheat flour and com and wheat starches, shortening and xanthan gum. Gelation characteristics of the pastes were also studied. The viscoelastic behaviour of the formulations was analysed by their transient shear stress curves (τ versus time) obtained with a rotational viscometer. The Bird-Leider model fitted the experimental curves satisfactorily. Viscoelasticity and relaxation time parameters from the model quantified the rheological changes. High freezing rates maintained the textural characteristics of the unfrozen samples. Low freezing rates increased the viscoelasticity of the pastes and decreased their apparent viscosity. These changes would reduce consumer acceptibility of the product. Wheat proteins were responsible for the better performance of frozen wheat flour pastes. No effect of freezing rate was observed when xanthan gum was added to the pastes. Thus, the presence of the stabilizer (0.3%) reduces the negative effect of low freezing rates without losing product quality. © 1995. 1995 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v26_n4_p481_Navarro http://hdl.handle.net/20.500.12110/paper_02608774_v26_n4_p481_Navarro
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Starch gelatinized pastes with a lipid phase are important components of precooked frozen foods. These non-equilibrium systems undergo rheological modifications on freezing. The effect of freezing rate was analysed on different formulations containing wheat flour and com and wheat starches, shortening and xanthan gum. Gelation characteristics of the pastes were also studied. The viscoelastic behaviour of the formulations was analysed by their transient shear stress curves (τ versus time) obtained with a rotational viscometer. The Bird-Leider model fitted the experimental curves satisfactorily. Viscoelasticity and relaxation time parameters from the model quantified the rheological changes. High freezing rates maintained the textural characteristics of the unfrozen samples. Low freezing rates increased the viscoelasticity of the pastes and decreased their apparent viscosity. These changes would reduce consumer acceptibility of the product. Wheat proteins were responsible for the better performance of frozen wheat flour pastes. No effect of freezing rate was observed when xanthan gum was added to the pastes. Thus, the presence of the stabilizer (0.3%) reduces the negative effect of low freezing rates without losing product quality. © 1995.
title Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase
spellingShingle Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase
title_short Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase
title_full Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase
title_fullStr Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase
title_full_unstemmed Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase
title_sort effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase
publishDate 1995
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v26_n4_p481_Navarro
http://hdl.handle.net/20.500.12110/paper_02608774_v26_n4_p481_Navarro
_version_ 1768546582138978304

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