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Effect of different cornstarch types in new formulations of gluten-and lactose-free white sauces with high protein content.

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Effect of different cornstarch types in new formulations of gluten-and lactose-free white sauces with high protein content.

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dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.contributor.author Llorca Martínez, Mª Empar es_ES
dc.contributor.author Hernández Carrión, María es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2017-05-19T12:25:37Z
dc.date.available 2017-05-19T12:25:37Z
dc.date.issued 2012-10
dc.identifier.issn 0146-9428
dc.identifier.uri http://hdl.handle.net/10251/81518
dc.description.abstract [EN] Celiac disease is an immune response to ingestion of gluten in genetically susceptible individuals. As gluten is present in white sauces, the aim of this paper was to obtain new formulations of gluten- and lactose-free sauces with high protein content. The microstructure and several sensory and physical properties were studied. The results showed white sauces maintained good stability and resistance to syneresis during storage. The sauces had a continuous phase consisting of components of starch granules released from gelatinized granules and soy protein, and a dispersed phase consisting of fat globules and swollen starch granules with high amylopectin content. The viscosity of the sauces seems to be related to the number and interaction of starch granules and size of the fat globules. Sensory evaluation revealed the best evaluated sauces were made with cross-linked starches. Therefore, these starches are recommended for the formulation of gluten- and lactose-free sauces with high protein content. Practical Applications It is estimated that around 1% of the population suffers from celiac disease. Many of the gluten-free foods currently available are low quality and have a poor taste and mouthfeel. Sauces are an important part of the human diet. The standard ingredients of a white sauce are milk, oil, flour or starch, and salt. Starch can contain gluten if it is obtained from cereals such as wheat, barley and rye. Moreover, the use of dairy ingredients with high lactose content is unsuitable for celiacs because many also suffer from lactose intolerance. Therefore, it is important to study new formulations of gluten- and lactose-free white sauces with high protein elaborated with different types of cornstarch in order to inform the industry and improve the quality of life of celiacs es_ES
dc.description.sponsorship The authors are grateful for the economic support received from Universitat Politecnica de Valencia - project PAID-06-09-2871, and Generalitat Valenciana - project GV-2010/038. The authors also thank the Universitat Politecnica de Valencia for the FPI grant given to Maria Hernandez Carrion. en_EN
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation Generalitat Valenciana [GV-2010/038] es_ES
dc.relation.ispartof Journal of Food Quality es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Celiac disease es_ES
dc.subject Continuous phase es_ES
dc.subject Cross-linked starch es_ES
dc.subject Dispersed phase es_ES
dc.subject Fat globules es_ES
dc.subject Good stability es_ES
dc.subject Immune response es_ES
dc.subject Protein contents es_ES
dc.subject Sensory evaluation es_ES
dc.subject Soy protein es_ES
dc.subject Starch granules es_ES
dc.subject Granulation es_ES
dc.subject Sugars es_ES
dc.subject Starch es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of different cornstarch types in new formulations of gluten-and lactose-free white sauces with high protein content. es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/j.1745-4557.2012.00461.x
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Quiles Chuliá, MD.; Llorca Martínez, ME.; Hernández Carrión, M.; Hernando Hernando, MI. (2012). Effect of different cornstarch types in new formulations of gluten-and lactose-free white sauces with high protein content. Journal of Food Quality. 35(5):341-352. doi:10.1111/j.1745-4557.2012.00461.x es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1111/j.1745-4557.2012.00461.x es_ES
dc.description.upvformatpinicio 341 es_ES
dc.description.upvformatpfin 352 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 35 es_ES
dc.description.issue 5 es_ES
dc.relation.senia 227189 es_ES


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