ZARITZKY Noemi Elisabet
capítulos de libros
Response surface methodology to assay the effect of the addition of proteins and hydrocolloids on the water mobility of gluten free pasta formulations.
LARROSA V. J. , LORENZO G., ZARITZKY N. E. AND CALIFANO A. N.
Water Stress in Biological, Chemical Pharmaceutical and Food Systems.
Lugar: New York; Año: 2015; p. 367 - 374
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 dough may modify the availability of water to interact with starch in the gelatinization process.The aim of the present work was to investigate the effect of proteins and hydrocolloids addition on the water-starch interaction 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 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). 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. 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.