Viscoelastic properties of frozen starch-triglycerides systems
Dynamic rheological methods are useful to determine the stability of starch-based products submitted to different processing conditions. A dynamic oscillatory test covering a wide range of strain values was used to analyse the behaviour of corn and waxy starch (7 and 10% w/w) pastes with and without...
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todo:paper_02608774_v34_n4_p411_Navarro2023-10-03T15:12:07Z Viscoelastic properties of frozen starch-triglycerides systems Navarro, A.S. Martino, M.N. Zaritzky, N.E. Helianthus Zea mays Composition effects Esters Fatty acids Freezing Lipids Rheology Starch Vegetable oils Viscoelasticity Dynamic oscillatory tests Triglycerides Food processing Dynamic rheological methods are useful to determine the stability of starch-based products submitted to different processing conditions. A dynamic oscillatory test covering a wide range of strain values was used to analyse the behaviour of corn and waxy starch (7 and 10% w/w) pastes with and without triglycerides (5% w/w) or xanthan gum (0.03%). The effect of freezing rate on the structure stability was analysed using a slow freezing rate of 0.3 cm/h and a rapid one of 31 cm/h. After slow freezing, dynamic parameters (G′, G*, tan δ) showed an increase in the rigidity of the pastes and a structural breakdown with a marked stress decay compared with the unfrozen or rapid frozen samples. The linear viscoelastic range of starch pastes decreased after rapid or slow freezing, showing that the paste structure cannot resist large deformations without undergoing irreversible breakdown. Pastes with lipids showed an increase of the linear viscoelastic range and higher values of G′ compared with the control without lipids. The presence of triglycerides in frozen starch pastes led to a decrease of the solid component G′ of the starch pastes, in addition, a less fluid character after structural breakdown was observed as well. A minor increase in rigidity after slow freezing was observed in pastes with sunflower oil, as compared with pastes containing a shortening with a more saturated fatty acid composition. © 1998 Elsevier Science Limited. All rights reserved. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v34_n4_p411_Navarro |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
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R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Helianthus Zea mays Composition effects Esters Fatty acids Freezing Lipids Rheology Starch Vegetable oils Viscoelasticity Dynamic oscillatory tests Triglycerides Food processing |
| spellingShingle |
Helianthus Zea mays Composition effects Esters Fatty acids Freezing Lipids Rheology Starch Vegetable oils Viscoelasticity Dynamic oscillatory tests Triglycerides Food processing Navarro, A.S. Martino, M.N. Zaritzky, N.E. Viscoelastic properties of frozen starch-triglycerides systems |
| topic_facet |
Helianthus Zea mays Composition effects Esters Fatty acids Freezing Lipids Rheology Starch Vegetable oils Viscoelasticity Dynamic oscillatory tests Triglycerides Food processing |
| description |
Dynamic rheological methods are useful to determine the stability of starch-based products submitted to different processing conditions. A dynamic oscillatory test covering a wide range of strain values was used to analyse the behaviour of corn and waxy starch (7 and 10% w/w) pastes with and without triglycerides (5% w/w) or xanthan gum (0.03%). The effect of freezing rate on the structure stability was analysed using a slow freezing rate of 0.3 cm/h and a rapid one of 31 cm/h. After slow freezing, dynamic parameters (G′, G*, tan δ) showed an increase in the rigidity of the pastes and a structural breakdown with a marked stress decay compared with the unfrozen or rapid frozen samples. The linear viscoelastic range of starch pastes decreased after rapid or slow freezing, showing that the paste structure cannot resist large deformations without undergoing irreversible breakdown. Pastes with lipids showed an increase of the linear viscoelastic range and higher values of G′ compared with the control without lipids. The presence of triglycerides in frozen starch pastes led to a decrease of the solid component G′ of the starch pastes, in addition, a less fluid character after structural breakdown was observed as well. A minor increase in rigidity after slow freezing was observed in pastes with sunflower oil, as compared with pastes containing a shortening with a more saturated fatty acid composition. © 1998 Elsevier Science Limited. All rights reserved. |
| format |
JOUR |
| author |
Navarro, A.S. Martino, M.N. Zaritzky, N.E. |
| author_facet |
Navarro, A.S. Martino, M.N. Zaritzky, N.E. |
| author_sort |
Navarro, A.S. |
| title |
Viscoelastic properties of frozen starch-triglycerides systems |
| title_short |
Viscoelastic properties of frozen starch-triglycerides systems |
| title_full |
Viscoelastic properties of frozen starch-triglycerides systems |
| title_fullStr |
Viscoelastic properties of frozen starch-triglycerides systems |
| title_full_unstemmed |
Viscoelastic properties of frozen starch-triglycerides systems |
| title_sort |
viscoelastic properties of frozen starch-triglycerides systems |
| url |
http://hdl.handle.net/20.500.12110/paper_02608774_v34_n4_p411_Navarro |
| work_keys_str_mv |
AT navarroas viscoelasticpropertiesoffrozenstarchtriglyceridessystems AT martinomn viscoelasticpropertiesoffrozenstarchtriglyceridessystems AT zaritzkyne viscoelasticpropertiesoffrozenstarchtriglyceridessystems |
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1807320323732799488 |