CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
capítulos de libros
Título:
Response Surface Methodology to assay the effect of the addition of proteins and hydrocolloids on the water mobility of gluten free pasta formulations
Autor/es:
V. LARROSA; G. LORENZO; N. ZARITZKY; A. CALIFANO
Libro:
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
Editorial:
Springer Pub.
Referencias:
Año: 2012;
Resumen:
In a gluten free pasta formulation (suitable for celiac people), the influence of each constituent has a major importance on the final product quality, especially water and hydrocolloids contents used to replace the gluten matrix. The presence of hydrocolloids and proteins in doughs may modify the availability of water to interact with starch in the gelatinization process. When a mixture design is employed, the purpose of the experiment is to model the blending surface either to predict the response for any combination of the ingredients or to determine the influence on the response of each component individually and in combination with the other components The aim of the present work was to investigate the effect of proteins and hydrocolloids addition on the water mobility using a triangular mixture design. Basic dough formula consisted in a mixture of corn starch and flour (4:1, 53.5%), 1%NaCl, and 3% sunflower oil, water (35.48-39.5%), gums (xanthan and locust bean gums, 2:1 ratio, 0.512-2.519%), and proteins (dry egg and ovoalbumin mixtures, 10:1 ratio, 0.683-6.704%) Combinations of gums, proteins, and water were used in a simplex-centroid design with constrains. Modulated differential scanning calorimetry (DSC-Q100, TA Instruments, USA), that operates with liquid nitrogen, was used to study starch gelatinization and the amount of unfreezable water in the samples; thermograms were obtained between -50ºC and 140ºC (heating rate 5ºC/min, modulated at ?1ºC, period of 60s). Total amount of water present in doughs was determined by drying them in an oven at 105ºC until constant weight. The experimental data were evaluated using response surface methodology. Regarding the process of gelatinization, a biphasic endotherm was observed; when the free water content of the dough was progressively reduced (0.94 to 0.42g H2O/ g dough), endotherms shifted to higher temperatures (onset from 56.7ºC to 63.1ºC, first peak from 75.1 to 77.6ºC) following a linear relationship. In the present work, the response surface analysis of the unfreezable water of the complex composite system as a function of proteins, hydrocolloids, and water led to a "saddle" type surface, involving interactions between components.