INVESTIGADORES
ZARITZKY Noemi Elisabet
artículos
Título:
Effect of freezing rate and xanthan gum on the properties of corn starch and wheat flour pastes
Autor/es:
FERRERO C.; MARTINO M.N.; ZARITZKY NOEMI.
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 1993 vol. 28 p. 481 - 488
ISSN:
0950-5423
Resumen:
The effects of freezing rate on exudate production, rheological behaviour, ice crystalsize, and starch retrogradation of corn starch and wheat flour pastes (10% w/w) withand without xanthan gum (0.3% wfw) were studied by means of capillary suction,rotational viscometry, indirect microscopy, and differential scanning calorimetry(DSC).Higher freezing rates preserved textural characteristics and produced less exudate.In corn starch pastes, rates <1 mm h-? caused a marked spongy structure, undesirablefor a sauce-like product, but only a slightly spongy structure in wheat flour pastes.Xanthan gum addition maintained the smoothness characteristic of the unfrozenpastes, avoiding amylose retrogradation. However, effects on ice crystal formationand amylopectin retrogradation were not observed. Although high freezing rates aremostly recommended, low levels of xanthan gum maintained quality characteristicseven at low freezing rates, decreasing equipment cost.
