Premium
Effect of Different Corn Starches on Microstructural, Physical and Sensory Properties of Gluten‐Free White Sauces Formulated with Soy Protein and Inulin
Author(s) -
Guardeño L.M.,
Puig A.,
Hernando I.,
Quiles A.
Publication year - 2013
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12016
Subject(s) - food science , inulin , syneresis , starch , chemistry , corn starch , soy protein , gluten free , gluten , egg white
Different corn starches were used to prepare gluten‐free white sauces made with soy protein and inulin. A remarkable different microstructure between sauces made with modified or native starches was observed. The former were characterized by a packed matrix of swollen starch granules, while the latter showed a few starch granule remnants dispersed in a starch polymer–protein–inulin continuous phase. These microstructural differences were related to significant differences ( P < 0.05) in the apparent viscosity values observed between sauces made with modified or native starches. Moreover, sauces made with waxy starches exhibited stable apparent viscosity values throughout refrigeration storage. Syneresis was negligible even in sauces made with native starch, proving the high water retention capacity of the soy protein–inulin–starch polymer matrix. In general, sauces made with modified starches had stable color parameters throughout storage and were preferred by consumers, which make them interesting in the development of this type of product. Practical Applications Starches, both native and modified, from several botanical sources have been widely used in food industry to improve the textural properties and stability of sauces during their shelf life. However, new product development is increasingly focused in nutritional aspects due to consumer's demand for healthy food. In this context, the use of corn starches as gluten‐free sources as well as the replacement of fat by inulin and the use of soy protein instead of milk could be interesting in the development of white sauces suitable for consumers with particular nutritional requirements. First, it is necessary to evaluate the structural, physical and sensory properties of these mixtures to select the best formulation for the final product.