Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt

Guardeño, Luis M.; Catalá-Civera, J.M.; Plaza-Gonzalez, P.J.; Sanz, T.; Salvador, Ana; Fiszman, Susana; Hernando, Isabel

doi:10.1016/j.jfoodeng.2009.12.004

Cited by 23 publications

(10 citation statements)

References 20 publications

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“…This method therefore provides information on the distribution of water and solutes throughout the sample and its interaction with structural components, such as protein and fat. Care needs to be taken with the application of cryo SEM to high-moisture substrates, however, as the technique can generate experimental artefacts and provide misleading information on microstructural details (Guardeno et al, 2010;Llorca et al, 2005;Ong et al, 2011).…”

Section: Clsm and Cryo Sem Of A Model Cream Cheesementioning

confidence: 99%

“…Whilst the observation of such structures is a good indication of the presence of LBG or other gums in the serum phase (as these features are absent in Figs. 3c and 3d), the apparent honeycomblike microstructure is likely to be an unavoidable eutectic artefact generated during the sample-etching step of the cryo SEM method and does not necessarily represent the intrinsic microstructure of this non-ionic gum network in the fresh sample (Dunstan et al, 2001;Guardeno et al, 2010;Llorca et al, 2005;Ong et al, 2011). In agreement to images observed using CLSM, the amount of honeycomblike structure present provides information as to the moisture content of the cream cheese sample; this feature being less prominent in high-fat products with a low water content and more prominent in low-fat products with a high water content.…”

Section: Clsm and Cryo Sem Of A Model Cream Cheesementioning

confidence: 99%

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The microstructure and textural properties of Australian cream cheese with differing composition

Macdougall

Ong

Palmer

et al. 2019

International Dairy Journal

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Confocal laser scanning microscopy (CLSM) was used to compare the microstructure of six Australian commercial cream cheese products. The optimal conditions for cryo scanning electron microscopy (cryo SEM) analysis of cream cheese microstructure were also examined. These complementary techniques revealed a typical cream cheese microstructure of homogenised fat globules embedded in a non-continuous protein network. The association between fat and protein within the microstructure was influenced by product composition (fat:protein ratio, moisture content) and ingredients. The addition of emulsifier led to a softer product with distinct microstructure. Cryo SEM also revealed a "honeycomb"-like structure, which was interpreted as a eutectic artefact formed by the addition of gum/s. Product hardness and gel strength generally correlated with high fat, low moisture content and a compact microstructure. Overall, this study shows how product composition affects the microstructure, texture and rheological properties of cream cheese.

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Section: Clsm and Cryo Sem Of A Model Cream Cheesementioning

confidence: 99%

Section: Clsm and Cryo Sem Of A Model Cream Cheesementioning

confidence: 99%

The microstructure and textural properties of Australian cream cheese with differing composition

Macdougall

Ong

Palmer

et al. 2019

International Dairy Journal

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“…Guar gum with its neutral charge had a lower dielectric loss factor than either xanthan or CMC. Dielectric properties are highly dependent on the charge of the hydrocolloid (Guardeño et al 2010). Therefore, anionic gum seems to be suitable as a product ingredient for microwave heating.…”

Section: Moisture Content and Dielectric Properties Of Hydrocolloidsmentioning

confidence: 99%

Improvement of microwave-dried, protein-enriched, instant noodles by using hydrocolloids

Pongpichaiudom

Songsermpong

2018

J Food Sci Technol

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The addition of chicken meat, egg yolk and seaweed into instant noodles followed by drying using a continuous microwave oven instead of deep oil frying has been studied to increase the protein content of the protein-enriched, instant noodles (PEIN); however, the product has an inferior quality. This research aimed to improve the quality of the product by the addition of 3 hydrocolloids [guar gum (GG), xanthan gum (XG) and carboxymethyl cellulose (CMC)] alone or in combination at 3 levels (0, 1 and 2 g/100 g flour). The results showed that GG, XG and CMC significantly increased the viscosity of the starch mixture. They also improved the PEIN qualities by significantly decreasing the cooking loss to less than the control. The highest maximum tension force and maximum distance were found with XG addition. Moreover, all hydrocolloids also promoted microstructural improvement with a smooth surface and uniform pore structure. The optimum conditions were the addition per 100 g wheat flour of 1.6 g GG and 1.9 g CMC. Finally, the PEIN was moderately liked by 70 panelists at the moderately like. In conclusion, PEIN with hydrocolloid supplementation had a better quality than without, was convenient to serve, had an acceptable taste, with higher fiber and lower oil contents and higher protein (more than 25% protein) when compared to traditional instant noodle.

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“…The cells matrix formed after the sublimation of superficial frost was observed; this phenomenon is an artifact inherent in the Cryo-SEM technique and is known as eutectic artifact or solute aggregation phenomenon (Llorca et al 2005). The size of the cells is related to the interaction between the system components: the bigger the cell, the weaker the components interaction and the more free water available in the system (Guardeño et al 2010). The structure of gluten extracted from control wheat ( Figures 4C and F) revealed a porous matrix, where the proteins mutually interacted forming a continuous and homogeneous network.…”

Section: Sds-page Of Gluten Proteinsmentioning

confidence: 99%

Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type

Giacintucci¹,

Guardeño²,

Puig³

et al. 2014

Czech J. Food Sci.

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Giacintucci V., Guardeño L., Puig A., Hernando I., Sacchetti G., Pittia P. (2014) The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the latter with a floury tendency. Common wheat flours and grains (Triticum aestivum) were used as controls. Protein fractions such as glutenin and gliadin were extracted from Triticum turgidum ssp. dicoccum flours and studied by SDS-PAGE in order to make a comparison between the electrophoretic analyses and microstructural studies which were conducted on the same samples using Scanning Electron Microscopy (SEM and Cryo-SEM). The results obtained by SDS-PAGE showed that the gliadin patterns of both emmer samples were similar, while the common wheat gliadins showed a band at 90 kDa that was not present in the gliadin fraction of emmer. When the glutenin patterns were analysed, the autumn emmer did not show the low molecular weight protein bands (16-23 kDa) whilst spring emmer wheat appeared more similar to common wheat. Regarding the microstructural characteristics of the kernels, spring (vitreous tendency) emmer showed starch granules covered by protein to a higher extent than autumn emmer. These differences were also observed in flours. The gluten of spring emmer wheat was observed as a homogeneous structure showing similarities with common wheat gluten, while autumnal emmer gluten appeared more heterogeneous and lacking in structure.

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Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt

Cited by 23 publications

References 20 publications

The microstructure and textural properties of Australian cream cheese with differing composition

The microstructure and textural properties of Australian cream cheese with differing composition

Improvement of microwave-dried, protein-enriched, instant noodles by using hydrocolloids

Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type

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