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Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat
Author(s) -
Bortnowska Grażyna,
Krzemińska Natalia,
Mojka Katarzyna
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12263
Subject(s) - food science , starch , chemistry , potato starch , rapeseed , consistency index , rheology , viscosity , apparent viscosity , corn starch , shear thinning , materials science , composite material
Summary Stability and physicochemical properties of model sauces containing 2.5 wt% fresh beef meat (related to raw material), 30 wt% rapeseed oil and native waxy maize starch ( WMS ) or potato starch ( PS ) at concentrations ranged from 0.5 to 4.0 wt% were assessed. Sauces thickened with WMS showed a significantly ( P < 0.05) higher stability than respective ones made with PS. All studied systems exhibited non‐Newtonian, pseudoplastic behaviour. The O stwald–de W aele and H erschel– B ulkley models were used to describe the flow properties of model sauces. In comparison with control sample (prepared without starch), addition of this polysaccharide ( WMS or PS ) increased consistency index, yield stress and apparent viscosity and decreased flow behaviour index of model sauces. The A rrhenius equation was used to determine the effects of temperature (20–50 °C) on the apparent viscosity. The activation energy values were in ranges 7.66–10.59 kJ mol −1 and 8.87–11.82 kJ mol −1 in sauces prepared with WMS and PS , respectively. The instrumentally detected changes in consistency and whiteness of model sauces were found, which may be used as the good predictors of the perceived sensory consistency and whiteness.