Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce

被引：33

作者：

Heyman, B. ^{[1
]}

Depypere, F. ^{[1
]}

Delbaere, C. ^{[1
]}

Dewettinck, K. ^{[1
]}

机构：

[1] Univ Ghent, Dept Food Safety & Food Qual, Lab Food Technol & Engn, Fac Biosci Engn, B-9000 Ghent, Belgium

来源：

JOURNAL OF FOOD ENGINEERING | 2010年 / 99卷 / 02期

关键词：

Bechamel sauce; White sauce; Rheology; Hydrocolloids; Modified starch; Stability; LOCUST BEAN GUM; CORN STARCH; RHEOLOGICAL PROPERTIES; GUAR GUM; XANTHAN; PASTES; MODEL; GELS;

D O I：

10.1016/j.jfoodeng.2010.02.005

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The aim of this study was to investigate the effects of non-starch hydrocolloids (NSH) on the physicochemical properties and stability of a bechamel sauce. Three different NSH (guar gum, xanthan gum and carboxymethylcellulose) were added at two concentrations (0.10 wt.% and 0.25 wt.%) hereby replacing an equal amount of modified starch. Sauce batches were stored at refrigerated temperatures during four weeks and were 'Theologically characterized at day 2, 16 and 30 after preparation. The addition of all hydrocolloids caused a marked increase of the consistency index compared to the model system whereas this parameter decreased for all sauces during refrigerated preservation. The yield stress was also increased by the NSH. Furthermore all studied NSH reduced the amount of syneresis, with xanthan gum being the most effective. Besides, sensory tests demonstrated that there were no significant differences in taste and general preference between the hydrocolloid sauces and the model system. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：115 / 120

页数：6

共 27 条

[1] Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum [J].

Achayuthakan, Piyada ;

Suphantharika, Manop .

CARBOHYDRATE POLYMERS, 2008, 71 (01) :9-17

[2] VISCOELASTIC PROPERTIES OF MAIZE STARCH HYDROCOLLOID PASTES AND GELS [J].

ALLONCLE, M ;

DOUBLIER, JL .

FOOD HYDROCOLLOIDS, 1991, 5 (05) :455-467

[3] Influence of corn starch type in the rheological properties of a white sauce after heating and freezing [J].

Arocas, A. ;

Sanz, T. ;

Fiszman, S. M. .

FOOD HYDROCOLLOIDS, 2009, 23 (03) :901-907

[4] The yield stress -: a review or 'παντα ρει' -: everything flows? [J].

Barnes, HA .

JOURNAL OF NON-NEWTONIAN FLUID MECHANICS, 1999, 81 (1-2) :133-178

[5] Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum [J].

Chaisawang, M ;

Suphantharika, M .

FOOD HYDROCOLLOIDS, 2006, 20 (05) :641-649

[6] Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch [J].

Dolz, M. ;

Hernandez, M. J. ;

Delegido, J. ;

Alfaro, M. C. ;

Munoz, J. .

JOURNAL OF FOOD ENGINEERING, 2007, 81 (01) :179-186

[7] Developments in the understanding of starch functionality [J].

Hermansson, AM ;

Svegmark, K .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1996, 7 (11) :345-353

[8] Properties and applications of xanthan gum [J].

Katzbauer, B .

POLYMER DEGRADATION AND STABILITY, 1998, 59 (1-3) :81-84

[9] Optimal determination of rheological parameters for Herschel-Bulkley drilling fluids and impact on pressure drop, velocity profiles and penetration rates during drilling [J].

Kelessidis, V. C. ;

Maglione, R. ;

Tsamantaki, C. ;

Aspirtakis, Y. .

JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING, 2006, 53 (3-4) :203-224

[10] Modelling corn starch swelling in batch systems:: effect of sucrose and hydrocolloids [J].

Krüger, A ;

Ferrero, C ;

Zaritzky, NE .

JOURNAL OF FOOD ENGINEERING, 2003, 58 (02) :125-133

← 1 2 3 →