Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems
- Autores
- Ferrero, Cristina; Zaritzky, Noemi Elisabet
- Año de publicación
- 2000
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Model food systems based on starch (100g kg-1), sucrose (150g kg-1) and water (750g kg-1)with and without the addition of a low proportion of hydrocolloid (xanthan gum, guar gum or sodium alginate) were gelatinised, frozen at different rates and stored to analyse textural changes by oscillatory rheometry. Differential scanning calorimetry (DSC) was used to analyse gelatinisation, amylopectin retrogradation and glass transition temperatures. Sucrose had a significant effect on the increase in the gelatinisation temperature as well as on the decrease observed in glass transition values. The onset temperature of the second step of the glass transition, corresponding to the heat capacity change close to ice melting (denoted Tgim in the present work), ranged between -23.0 and -22.2 °C. Rheological viscoelastic tests showed an increase in the dynamic moduli G* and G´ after slow freezing and during storage at -19°C (T>Tgim) in starch-sucrose systems that is related to sponge formation due to amylose retrogradation. DSC studies conÆrmed that also amylopectin retrogradation occurs during storage; however, samples containing gums did not develop the spongy appearance. Storage at the usual commercial temperatures (close to -18°C, slightly above Tgim) affects the quality of aqueous starch±sucrose pastes without gums owing to amylose and amylopectin retrogradation. However, when hydrocolloids are included in the formulations, the usual storage conditions allow the maintenance of acceptable textural attributes.
Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina - Materia
-
Sucrose
Gelatinised starch suspensions
Hydrocolloids
Freezing
Glass transition
Rheology - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/113793
Ver los metadatos del registro completo
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Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systemsFerrero, CristinaZaritzky, Noemi ElisabetSucroseGelatinised starch suspensionsHydrocolloidsFreezingGlass transitionRheologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Model food systems based on starch (100g kg-1), sucrose (150g kg-1) and water (750g kg-1)with and without the addition of a low proportion of hydrocolloid (xanthan gum, guar gum or sodium alginate) were gelatinised, frozen at different rates and stored to analyse textural changes by oscillatory rheometry. Differential scanning calorimetry (DSC) was used to analyse gelatinisation, amylopectin retrogradation and glass transition temperatures. Sucrose had a significant effect on the increase in the gelatinisation temperature as well as on the decrease observed in glass transition values. The onset temperature of the second step of the glass transition, corresponding to the heat capacity change close to ice melting (denoted Tgim in the present work), ranged between -23.0 and -22.2 °C. Rheological viscoelastic tests showed an increase in the dynamic moduli G* and G´ after slow freezing and during storage at -19°C (T>Tgim) in starch-sucrose systems that is related to sponge formation due to amylose retrogradation. DSC studies conÆrmed that also amylopectin retrogradation occurs during storage; however, samples containing gums did not develop the spongy appearance. Storage at the usual commercial temperatures (close to -18°C, slightly above Tgim) affects the quality of aqueous starch±sucrose pastes without gums owing to amylose and amylopectin retrogradation. However, when hydrocolloids are included in the formulations, the usual storage conditions allow the maintenance of acceptable textural attributes.Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaJohn Wiley & Sons Ltd2000-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/113793Ferrero, Cristina; Zaritzky, Noemi Elisabet; Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 80; 14; 11-2000; 2149-21580022-51421097-0010CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y49eakjsinfo:eu-repo/semantics/altIdentifier/doi/10.1002/1097-0010(200011)80:14<2149::AID-JSFA759>3.0.CO;2-Binfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:50:55Zoai:ri.conicet.gov.ar:11336/113793instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:50:56.123CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems |
title |
Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems |
spellingShingle |
Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems Ferrero, Cristina Sucrose Gelatinised starch suspensions Hydrocolloids Freezing Glass transition Rheology |
title_short |
Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems |
title_full |
Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems |
title_fullStr |
Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems |
title_full_unstemmed |
Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems |
title_sort |
Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems |
dc.creator.none.fl_str_mv |
Ferrero, Cristina Zaritzky, Noemi Elisabet |
author |
Ferrero, Cristina |
author_facet |
Ferrero, Cristina Zaritzky, Noemi Elisabet |
author_role |
author |
author2 |
Zaritzky, Noemi Elisabet |
author2_role |
author |
dc.subject.none.fl_str_mv |
Sucrose Gelatinised starch suspensions Hydrocolloids Freezing Glass transition Rheology |
topic |
Sucrose Gelatinised starch suspensions Hydrocolloids Freezing Glass transition Rheology |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Model food systems based on starch (100g kg-1), sucrose (150g kg-1) and water (750g kg-1)with and without the addition of a low proportion of hydrocolloid (xanthan gum, guar gum or sodium alginate) were gelatinised, frozen at different rates and stored to analyse textural changes by oscillatory rheometry. Differential scanning calorimetry (DSC) was used to analyse gelatinisation, amylopectin retrogradation and glass transition temperatures. Sucrose had a significant effect on the increase in the gelatinisation temperature as well as on the decrease observed in glass transition values. The onset temperature of the second step of the glass transition, corresponding to the heat capacity change close to ice melting (denoted Tgim in the present work), ranged between -23.0 and -22.2 °C. Rheological viscoelastic tests showed an increase in the dynamic moduli G* and G´ after slow freezing and during storage at -19°C (T>Tgim) in starch-sucrose systems that is related to sponge formation due to amylose retrogradation. DSC studies conÆrmed that also amylopectin retrogradation occurs during storage; however, samples containing gums did not develop the spongy appearance. Storage at the usual commercial temperatures (close to -18°C, slightly above Tgim) affects the quality of aqueous starch±sucrose pastes without gums owing to amylose and amylopectin retrogradation. However, when hydrocolloids are included in the formulations, the usual storage conditions allow the maintenance of acceptable textural attributes. Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina |
description |
Model food systems based on starch (100g kg-1), sucrose (150g kg-1) and water (750g kg-1)with and without the addition of a low proportion of hydrocolloid (xanthan gum, guar gum or sodium alginate) were gelatinised, frozen at different rates and stored to analyse textural changes by oscillatory rheometry. Differential scanning calorimetry (DSC) was used to analyse gelatinisation, amylopectin retrogradation and glass transition temperatures. Sucrose had a significant effect on the increase in the gelatinisation temperature as well as on the decrease observed in glass transition values. The onset temperature of the second step of the glass transition, corresponding to the heat capacity change close to ice melting (denoted Tgim in the present work), ranged between -23.0 and -22.2 °C. Rheological viscoelastic tests showed an increase in the dynamic moduli G* and G´ after slow freezing and during storage at -19°C (T>Tgim) in starch-sucrose systems that is related to sponge formation due to amylose retrogradation. DSC studies conÆrmed that also amylopectin retrogradation occurs during storage; however, samples containing gums did not develop the spongy appearance. Storage at the usual commercial temperatures (close to -18°C, slightly above Tgim) affects the quality of aqueous starch±sucrose pastes without gums owing to amylose and amylopectin retrogradation. However, when hydrocolloids are included in the formulations, the usual storage conditions allow the maintenance of acceptable textural attributes. |
publishDate |
2000 |
dc.date.none.fl_str_mv |
2000-11 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/113793 Ferrero, Cristina; Zaritzky, Noemi Elisabet; Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 80; 14; 11-2000; 2149-2158 0022-5142 1097-0010 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/113793 |
identifier_str_mv |
Ferrero, Cristina; Zaritzky, Noemi Elisabet; Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 80; 14; 11-2000; 2149-2158 0022-5142 1097-0010 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y49eakjs info:eu-repo/semantics/altIdentifier/doi/10.1002/1097-0010(200011)80:14<2149::AID-JSFA759>3.0.CO;2-B |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
John Wiley & Sons Ltd |
publisher.none.fl_str_mv |
John Wiley & Sons Ltd |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613568804159488 |
score |
13.070432 |