Rheology and microstructure of custard model systems with cross-linked waxy maize starch

Vélez‐Ruiz, Jorge Fernando; Hernando, Isabel; González-Tomás, Luis; Pérez‐Munuera, I.; Quiles, Amparo; Tárrega, Amparo; Lluch, M.Á.; Costell, E.

doi:10.1002/ffj.1698

Cited by 19 publications

(12 citation statements)

References 23 publications

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“…Figure 3 shows the micrographs of all five samples observed by Cryo‐SEM. Isolated and swollen starch granules can be observed in all the different samples; this type of structure has previously been observed in custards made with modified starch (Vélez‐Ruiz et al . 2006).…”

supporting

confidence: 74%

Texture Perceived on Inulin‐enriched Low‐fat Semisolid Dairy Desserts. Rheological and Structural Basis

Bayarri

González-Tomás

Hernando

et al. 2011

Journal of Texture Studies

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The aim of the present work is to study whether the perceived texture of low‐fat dairy desserts with inulin of different average chain lengths, can be explained by the rheological parameters and by structural characteristics. Creaminess, roughness and mouth coating of low‐fat samples with short‐chain or native inulin added, did not differ in the intensity of these attributes with respect to whole‐milk sample, although their visual consistency and thickness were perceived as significantly lower of that of whole‐milk sample. The addition of long‐chain inulin gives rise to a low‐fat product with the same thickness intensity as the full‐fat sample, though less creamy, rougher and with more mouth coating. Both flow and viscoelastic rheological indices values were related with differences in thickness observed among samples, but not with the variation in creaminess or roughness. The latter attributes could be explained by the presence of the inulin aggregates observed by microstructure analysis and detected by particle size distribution measurements. PRACTICAL APPLICATIONS Although mechanical and rheological properties are the predominant stimuli affecting texture perception in most foods, to match the rheological behavior of different samples does not guarantee matching the texture perceived. The aim of this work was to explain differences on the perceived texture of starch‐based dairy desserts with inulin of different average chain lengths added. The results have shown that although rheological data were able to explain the differences in thickness perceived, structural information is needed to understand differences in creaminess and roughness.

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supporting

confidence: 74%

Texture Perceived on Inulin‐enriched Low‐fat Semisolid Dairy Desserts. Rheological and Structural Basis

Bayarri

González-Tomás

Hernando

et al. 2011

Journal of Texture Studies

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“…This eutectic artifact or solute aggregation phenomenon is due to the accumulation of soluble solutes during sample etching. This type of artifact is observed as a network of cells of different sizes, depending on the quantity of solutes: the greater the amount of solutes in the sample, the smaller the cells will be (Llorca and others 2005; Sanjuán and others 2005; Vélez‐Ruiz and others 2006).…”

Section: Resultsmentioning

confidence: 99%

Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots

Neri

Hernando²,

Pérez‐Munuera³

et al. 2010

Journal of Food Science

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Thermal processing of vegetables has pronounced effects on the cell structure, often negatively affecting the final textural properties of the product. In order to study the effect of thermal processing and the protective effect of sugars on the tissue, sliced carrots were subjected to blanching treatments under different time and temperature combinations both in water and in 4% sugar solutions made of trehalose or maltose. The influence of these process conditions on mass transfer, texture, and microstructure (Cryo-scanning electron microscopy) was thus investigated. The total mass loss of all the samples blanched in water was associated to their cook value (C(100)(18)) except for the overprocessed one (90 °C, 10 min) that showed a total mass change significantly lower due to water uptake. The use of trehalose and maltose in the blanching solution reduced the solute loss while increasing the water loss. Microstructural analysis of the differently blanched carrots showed detachments between adjacent cell walls as well as plasmolysis phenomena as the time and temperature of the thermal treatment were increased. A protective effect of both sugars on cell structures was observed mostly in the sample treated at 90 °C. At macroscopic level, textural changes upon blanching were observed by a penetration test. As blanching time was increased, samples processed at 75 °C showed a hardness increase, while those processed at 90 °C showed a hardness decrease. However, both trehalose and maltose did not exert significant effects on the textural properties of blanched carrots when compared with those blanched in water. Practical Application: The results of this study could offer interesting perspectives in the optimization of the heat treatments in order to preserve the quality of semi-finished processed vegetables. Furthermore, the microstructural analysis is nowadays an important investigation tool that could contribute to a deeper understanding of both the effects of processing and ingredients on the vegetable microstructure and its relationship with the changes occurring on the quality properties at macroscopic level.

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“…Similar observations were recorded by Knezevic and Berghofer [29] in potato starch hydrolyzed using ␣-amylase. Addition of milk as a dispersing phase resulted in a denser network [30]. Consequently, phase separation in 1:1 and 1:2 ratio blends was less as compared to that of pure wort and control.…”

Section: Rheological Behavior Of Milk-wort Blendsmentioning

confidence: 86%

Effect of enzymatic hydrolysis of starch on pasting, rheological and viscoelastic properties of milk-barnyard millet ( Echinochloa frumentacea ) blends meant for spray drying

Kumar

Pushpadass

Franklin

et al. 2016

International Journal of Biological Macromolecules

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Rheology and microstructure of custard model systems with cross-linked waxy maize starch

Cited by 19 publications

References 23 publications

Texture Perceived on Inulin‐enriched Low‐fat Semisolid Dairy Desserts. Rheological and Structural Basis

Texture Perceived on Inulin‐enriched Low‐fat Semisolid Dairy Desserts. Rheological and Structural Basis

Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots

Effect of enzymatic hydrolysis of starch on pasting, rheological and viscoelastic properties of milk-barnyard millet ( Echinochloa frumentacea ) blends meant for spray drying

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