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Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure.

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Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure.

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dc.contributor.author Arocas, Amparo es_ES
dc.contributor.author Sanz, Teresa es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Fiszman, Susana M. es_ES
dc.date.accessioned 2016-11-15T08:24:50Z
dc.date.available 2016-11-15T08:24:50Z
dc.date.issued 2011-08
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10251/74007
dc.description.abstract The purpose of this study was to compare the effects of microwave thawing and water bath thawing on white sauces prepared with two different native starches (potato and corn) and a modified waxy maize starch. The linear viscoelasticity, microstructure and thermographic characteristics of the thawed sauces were analysed and compared with those of freshly prepared sauces. Due to starch retrogradation, the quality characteristics of the native starch-based sauces were strongly affected by freezing and thawing, but these effects were smaller for microwave heating than for heating in a water bath. The water accumulated during freezing tended to diffuse more uniformly in the microwave-thawed sauces, providing a more homogeneous structure than that of the water bath-thawed sauces. It is hypothesized that the shorter heating time in microwave reduces the extent of starch retrogradation during thawing and that local high temperature zones in the microwave may be more effective in the melting of retrograded starch. The dissociated amylose and amylopectin molecules would adsorb the water that is released and help to achieve a more homogeneous distribution of water. The modified starch white sauces were not affected by freezing or by the thawing method. es_ES
dc.description.sponsorship The authors are grateful to the Spanish Ministry of Science and Innovation for financial support (AGL2009-12785-C02-01) and to Cargill for kindly supplying the starch samples. Mary Georgina Hardinge provided assistance with the English manuscript. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Spanish Ministry of Science and Innovation AGL2009-12785-C02-01 es_ES
dc.relation.ispartof Food Hydrocolloids es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Freezing es_ES
dc.subject Microstructure es_ES
dc.subject Rheology es_ES
dc.subject Sauces es_ES
dc.subject Starch es_ES
dc.subject Thermography es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure. es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodhyd.2011.01.013
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Arocas, A.; Sanz, T.; Hernando Hernando, MI.; Fiszman, SM. (2011). Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure. Food Hydrocolloids. 25(6):1554-1562. doi:10.1016/j.foodhyd.2011.01.013 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodhyd.2011.01.013 es_ES
dc.description.upvformatpinicio 1554 es_ES
dc.description.upvformatpfin 1562 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 25 es_ES
dc.description.issue 6 es_ES
dc.relation.senia 206907 es_ES


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