Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat

Bortnowska, Grażyna; Krzemińska, Natalia; Mojka, Katarzyna

doi:10.1111/ijfs.12263

Cited by 28 publications

(19 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The unique viscosifying properties of potato starch (PS), which set it apart from cereal and pulse starches, are directly related to its molecular structure and organization (Gomand, Lamberts, Visser, & Delcour, 2010; Yoo et al., 2009). As a result, it is frequently used to bring about the texture and viscosity of soups, sauces, and dressings (Bortnowska et al., 2014; Bortnowska, Krzemińska, & Mojka, 2013; Krystyjan, Sikora, Adamczyk, & Tomasik, 2012; Srichuwong, Sunarti, Mishima, Isono, & Hisamatsu, 2005).…”

Section: Introductionmentioning

confidence: 99%

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Reyniers

Ooms

Gomand

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product‐specific requirements, starches are physically and/or chemically modified to meet end‐use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in world production after maize and wheat starches. Its unique properties differ from those of cereal and pulse starches and are directly related to its molecular structure and organization. This review summarizes the differences between PS and cereal and pulse starches and how they set it apart in terms of gelatinization, pasting, gelation, and retrogradation. Recent advances in improving PS pasting and gelation using enzyme technology and mineral ions are also described.

show abstract

Section: Introductionmentioning

confidence: 99%

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Reyniers

Ooms

Gomand

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Starch, a widely employed additive in the preparation of those food products as a thickening and gelling agent, may also cause considerable changes in those properties (Marques et al, 2006;Bortnowska et al, 2013). In order to control the rheological properties of starch-based products, the effects of process temperature on the products' rheology must be known (Nurul et al, 1999;Rao & Tattiyakul, 1999;Lagarrigue & Alvarez, 2001).…”

Section: Introductionmentioning

confidence: 99%

Tucupi creamy paste: development, sensory evaluation and rheological characterization

et al. 2017

View full text Add to dashboard Cite

Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi were obtained. An acceptance test was used to assess the product's acceptability regarding the attributes of color, aroma, flavor, texture, and overall impression. A purchase intention test of the product was also applied. The product's rheology was studied at 25, 40, and 60 °C and the activation energy (E a ) was estimated. The internal preference mapping indicated that the paste formulation with 5% and 10% tucupi were the most accepted by the judge, but only the 10% tucupi paste was characterized. Proportions greater than 15% tucupi influenced negatively in the flavor and texture of the product. Purchase intention test showed that 99% of the judges demonstrated interest in purchasing the product. The product presented 72.7% moisture, 10.4% lipids, 0.5% proteins, 2.1% ashes, 14.3% carbohydrates, and 7.4 μg/g β-carotene. According to the rheological assays, the paste presented characteristics of a pseudoplastic fluid. The Herschel-Bulkley model proved efficient to predict the flow curves for the product in the temperature range tested, for which E a was estimated at 7.49 kJ/mol.

show abstract

“…They have a branched structure and high molecular weight . The addition of such substances affects the rheological properties of emulsions, and helps to improve the quality control and standardisation …”

Section: Resultsmentioning

confidence: 99%

“…30 The addition of such substances affects the rheological properties of emulsions, and helps to improve the quality control and standardisation. 31,32 The results of the texture analysis are presented in Table 3. The analysis of variance showed significant differences in the effects of the amount of hyaluronic acid and the amount of water addition.…”

Section: Texture Analysismentioning

confidence: 99%