Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems

Journal of the Science of Food and AgricultureVolume 80, Issue 14 p. 2149-2158 Paper Effect of freezing rate and frozen storage on starch–sucrose–hydrocolloid systems Cristina Ferrero, Cristina Ferrero Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata Conicet, 47 y 116 (CP 1900) La Plata, ArgentinaSearch for more papers by this authorNoemi E Zaritzky, Corresponding Author Noemi E Zaritzky Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata Conicet, 47 y 116 (CP 1900) La Plata, Argentina Depto de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de La Plata, La Plata, ArgentinaCIDCA, Facultad de Ciencias Exactas, Universidad Nacional de La Plata Conicet, 47 y 116 (CP 1900) La Plata, ArgentinaSearch for more papers by this author Cristina Ferrero, Cristina Ferrero Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata Conicet, 47 y 116 (CP 1900) La Plata, ArgentinaSearch for more papers by this authorNoemi E Zaritzky, Corresponding Author Noemi E Zaritzky Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata Conicet, 47 y 116 (CP 1900) La Plata, Argentina Depto de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de La Plata, La Plata, ArgentinaCIDCA, Facultad de Ciencias Exactas, Universidad Nacional de La Plata Conicet, 47 y 116 (CP 1900) La Plata, ArgentinaSearch for more papers by this author First published: 06 October 2000 https://doi.org/10.1002/1097-0010(200011)80:14<2149::AID-JSFA759>3.0.CO;2-BCitations: 47Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Model food systems based on starch (100 g kg−1), sucrose (150 g kg−1) and water (750 g 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 confirmed 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. © 2000 Society of Chemical Industry Citing Literature Volume80, Issue14November 2000Pages 2149-2158 RelatedInformation