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

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