Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch

Bortnowska, Grażyna; Balejko, Jerzy; Schube, Violetta; Tokarczyk, Grzegorz; Krzemińska, Natalia; Mojka, Katarzyna

doi:10.1016/j.carbpol.2014.05.015

Cited by 56 publications

(33 citation statements)

References 34 publications

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“…Formulated dressings presented texture parameters slightly lower than commercial sample, however the hardness and adhesiveness of developed samples are quite similar to those reported for salad dressings prepared with pregelatinized potato starch (Bortnowska et al, 2014).…”

Section: Texture Determinationsupporting

confidence: 74%

Recovery of caprine whey protein and its application in a food protein formulation

Palatnik

Porcel

González

et al. 2015

LWT - Food Science and Technology

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Section: Texture Determinationsupporting

confidence: 74%

Recovery of caprine whey protein and its application in a food protein formulation

Palatnik

Porcel

González

et al. 2015

LWT - Food Science and Technology

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“…Therefore, the mechanical and barrier properties of these samples could not be determined. According to Bortnowska et al ., because of the larger size of potato starch granules, potato starch requires hydration before the gelatinization process to enable film formation. This alternative was tested, as was an increase in the glycerol content, but even so, there was no film formation.…”

Section: Resultsmentioning

confidence: 99%

Impact of the starch source on the physicochemical properties and biodegradability of different starch‐based films

Luchese

Benelli

Spada

et al. 2018

J of Applied Polymer Sci

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Concern about environmental issues has motivated research into the development of biodegradable packaging from renewable sources. Natural polymers such as starch constitute a good alternative for diminishing the use of nonbiodegradable and nonrenewable components in the packaging industry. However, depending on the botanical source, films with different properties are formed. The aim of this study was to evaluate the film‐forming capacity of different starch sources (cassava, corn, potato, and wheat) by casting with starch contents from 2 to 6%. Principal component analysis methodology was used to evaluate the correlation between the formulations and their physicochemical and mechanical properties. It was not possible to produce continuous films based on potato starch, probably because of its very low amylose content (10%). The corn‐, cassava‐, and wheat‐starch‐based films were characterized by their thicknesses (0.06–0.22 mm), moisture contents (19–26%), water solubilities (13.7–26.5%), water‐vapor permeabilities (WVPs; 0.19–0.48 g mm h−1 m−2 kPa−1), wettabilities (35–106°), biodegradabilities in soil, and thermal and mechanical properties (tensile strength = 1.9–6.7 MPa, elongation = 41–166%, and Young's modulus = 8–127 MPa). The wheat starch films presented higher WVPs and lower mechanical properties. The cassava starch films presented lower wettabilities and good mechanical properties; this suggested that their use in packaging for products, such as fruits and vegetables, with higher water activities could be feasible. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46564.

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“…Ingredientes têm sido utilizados para a substituição da gordura animal nos produtos cárneos por misturas de amido ou gomas (ÁLVAREZ; BARBUT, 2013;BORTNOWSKA et al, 2014;CHOI et al, 2013), por óleos vegetais COFRADES et al, 2014;SALCEDO-SANDOVAL et al, 2013) e por diferentes fibras alimentares (MANSOUR; KHALIL, 1999;ULU, 2004;CHOE et al, 2013;PIÑERO et al, 2008;TOMASCHUNAS et al, 2013;KTARI et al, 2014;BARRETTO et al, 2015;SCHMIELE et al, 2015).…”

Section: Introductionunclassified

Efeito da adição de fibra de aveia sobre as propriedades físico-químicas de hambúrguer cozido e congelado com redução de gordura e sal

Trevisan

Bis

Henck

et al. 2016

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Efeito da adição de fibra de aveia sobre as propriedades físico-químicas dehambúrguer cozido e congelado com redução de gordura e sal Effect of the addition of oat fiber on the physicochemical properties of cooked frozen hamburger with reduced fat and salt ResumoNovos produtos cárneos de fácil preparo e com apelo de mais saudáveis têm sido desenvolvidos para satisfazer consumidores que buscam por praticidade aliada à redução nos teores de gordura e sal. Novos ingredientes são testados para causar menos impacto na textura, no rendimento e em outras propriedades físico-químicas destes produtos. O presente estudo teve como objetivo avaliar a adição de fibra de aveia sobre as propriedades físico-químicas de hambúrgueres cozidos e congelados de carne bovina e carne mecanicamente separada de frango, com redução de gordura e sal. Foram determinados a composição centesimal dos hambúrgueres, perfil de textura, rendimento, encolhimento, rendimento após o aquecimento por micro-ondas, além da determinação da cor objetiva durante estocagem sob congelamento. A adição de 6% de fibra de aveia em hambúrguer de carne bovina e carne mecanicamente separada de frango com redução da adição de gordura e de sal aumentou o rendimento, diminuiu a perda de peso durante o aquecimento por micro-ondas e melhorou a estabilidade da cor durante a estocagem sob congelamento por 60 dias. Tanto os hambúrgueres com adição de 3% como de 6% de fibra de aveia tiveram valores para dureza, mastigabilidade e coesividade similares ao controle, com adição de gordura e sem redução de sal. Houve redução de 35% no teor de gordura para os tratamentos com adição de fibra de aveia, em relação ao controle, com adição de gordura e sem redução de sal. A fibra de aveia pode ser considerada um ingrediente promissor para auxiliar formulações de produtos cárneos com redução de sal e gordura. Palavras-chave:Rendimento; Encolhimento; Perda de peso por micro-ondas; Dureza. SummaryNew, healthier and easy to prepare meat products have been developed in order to satisfy consumers looking for convenience together with reduced fat and salt contents. New ingredients are tested to cause less impact on the texture, yield and other physicochemical properties of these products. This study aimed to evaluate the addition of oat fiber on the physicochemical properties of cooked and frozen hamburgers made from beef and mechanically deboned chicken meat with reduced fat and salt contents. The analyses carried out were the proximate composition, texture profile, yield, shrinkage and yield after heating in a microwave oven, besides the determination of instrumental colour during storage. The addition of 6% oat fibre to the hamburgers made from beef and mechanically deboned chicken meat with reduced fat and salt contents, increased the yield, decreased the wei...

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Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch

Cited by 56 publications

References 34 publications

Recovery of caprine whey protein and its application in a food protein formulation

Recovery of caprine whey protein and its application in a food protein formulation

Impact of the starch source on the physicochemical properties and biodegradability of different starch‐based films

Efeito da adição de fibra de aveia sobre as propriedades físico-químicas de hambúrguer cozido e congelado com redução de gordura e sal

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