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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/113793
Acceder
id CONICETDig_8ac8e34c09c2200b5e992f71442602fb
oai_identifier_str oai:ri.conicet.gov.ar:11336/113793
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-15T14:45:24Zoai: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:34982025-10-15 14:45:24.858CONICET 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
_version_ 1846082964795949056
score 13.22299

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