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

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

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dc.contributor.author Hernández Carrión, María es_ES
dc.contributor.author Sanz, María Teresa es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Llorca Martínez, Mª Empar es_ES
dc.contributor.author Fiszman Dal Santo, Susana es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.date.accessioned 2016-06-03T07:26:37Z
dc.date.available 2016-06-03T07:26:37Z
dc.date.issued 2015-06
dc.identifier.issn 1438-2377
dc.identifier.uri http://hdl.handle.net/10251/65156
dc.description.abstract Red sweet peppers are good sources of antioxidant compounds, such as fibre and carotenoids. Therefore, innovative products that may replace traditional ones, such as white sauces enriched with red sweet pepper, should be developed to improve their functionality. The aim of this work was to study the rheological behaviour, microstructure, syneresis, colour, sensory characteristics and consumer acceptability of new white sauces enriched with red sweet pepper. The results of the rheological studies (viscoelastic behaviour) showed that in the available frequency window all the sauces showed a predominance of the elastic modulus versus the viscous modulus. The effect of incorporating red pepper on the rheological properties depended upon the type of starch used. Microstructure of native starch sauces showed a complex matrix composed of protein and amylose and amylopectin leached from the granules that have been disintegrated during the sauce elaboration. Fat globules were homogenously dispersed and associated with the protein phase. Modified starch sauces showed more swollen starch granules compared with native starch sauces and a protein matrix stabilising the fat globules. All the sauces exhibited considerable intrinsic autofluorescence due to the presence of carotenoids from the red pepper. Consumers scored the modified starch sauces regardless of the starch concentrations based on their highest overall liking and found them beneficial for health. Therefore, new white sauces with high nutritional value, high acceptability, good rheological properties and stability against syneresis could be formulated using red pepper and modified starch. es_ES
dc.description.sponsorship The authors wish to acknowledge the Spanish Ministry of Science and Innovation for their financial support (Project AGL2011-30064-C02-02) and to the Universitat Politecnica de Valencia (UPV) for the FPI grant awarded to Maria Hernandez-Carrion. Moreover, the authors wish to thank Elsevier for assistance with the English manuscript. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag es_ES
dc.relation.ispartof European Food Research and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Functionality es_ES
dc.subject Microstructure es_ES
dc.subject Rheology es_ES
dc.subject Sensory perception es_ES
dc.subject Red pepper es_ES
dc.subject White sauce es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s00217-015-2422-1
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2011-30064-C02-02/ES/EFECTO DEL PROCESADO POR ALTAS PRESIONES SOBRE LA MICROESTRUCTURA DE VEGETALES CON ALTO CONTENIDO EN CAROTENOIDES./ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Grupo de Microestructura y Química de Alimentos es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Hernández Carrión, M.; Sanz, MT.; Hernando Hernando, MI.; Llorca Martínez, ME.; Fiszman Dal Santo, S.; Quiles Chuliá, MD. (2015). New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study. European Food Research and Technology. 240(6):1187-1202. https://doi.org/10.1007/s00217-015-2422-1 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s00217-015-2422-1 es_ES
dc.description.upvformatpinicio 1187 es_ES
dc.description.upvformatpfin 1202 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 240 es_ES
dc.description.issue 6 es_ES
dc.relation.senia 290051 es_ES
dc.identifier.eissn 1438-2385
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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