ZARITZKY Noemi Elisabet
capítulos de libros
Glass transition and rheological behavior in frozen starch-sucrose-hydrocolloids systems
NOEMI ZARITZKY AND CRISTINA FERRERO
Water Properties of Food, Pharmaceutical and Biological Material
CRC Press Taylor and Francis Group, USA
Año: 2006; p. 309 - 324
In the present chapter the effect of sucrose and hydrocolloids (xanthan gum, guar gum and sodium alginate) on: i) glass transition temperature of the freeze-concentrated matrix (T´g), ii) amylose and amylopectin retrogradation and iii) rheological behavior of the system, are analyzed in gelatinized water-starch formulations frozen at different rates and stored at 18°C. Besides, the importance of T´g as a parameter related to texture quality of starch- sucrose-hydrocolloids based foods, during frozen storage is discussed.