Rheological modifications on starch-lipid emulsions due to freezing

NAVARRO A.S.; MARTINO M.N.; ZARITZKY N.E.

Sevilla

Conferencia; Proceedings of the Fourth European Rheology Conference; 1994

Universidad de Sevilla (España)

Precooked frozen foods include thickener and fat based sauces in their formulation. Food composition together with structure determine the rheological and textural characteristics of the product. However, physical phenomena like freezing used to increase the shelf life of the product lead to undesired alterations of its texture. These changes are atributed either to starch retrogradation or to ice recrystallization. The objective of this work was to analyze the rheological behavior of starch and fat based pastes as a function of composition and freezing rate, in order to identify optimum processing conditions which would minimize structural changes. Bird-Leider model was used to analyze the viscoelastic behavior and the shear time dependence of the different pastes.