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dc.date.accessioned 2022-09-26T18:23:56Z
dc.date.available 2022-09-26T18:23:56Z
dc.date.issued 1994
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/142773
dc.description.abstract The effect of freezing rate, storage temperature (-5 to -20°C) and gum addition (0.3 % w/w) on corn starch and wheat flour pastes (10 % w/w) was studied to analyze various aspects: rheological behavior, exudate production, ice recrystallization by indirect microscopic observation and amylopectin retrogradation by Differential Scanning Calorimeter (DSC). High freezing rates produced a higher paste quality due to smaller ice crystals formation and the absence of starch retrogradation. During frozen storage, starch retrogradation and ice recrystallization contributed to the deterioration of the system (spongy structure, decrease of apparent viscosity and increase of exudate production). The addition of xanthan gum improved system stability. Exudate production decreased and original rheological properties were maintained. No effect of hydrocolloid addition was observed on ice crystal sizes. DSC analysis showed that xanthan gum does not modify amylopectin retrogradation. en
dc.format.extent 461-466 es
dc.language en es
dc.publisher Springer es
dc.subject Storage temperature es
dc.subject Freezing rate es
dc.subject Gum addition es
dc.subject Corn starch es
dc.title Influence of Xanthan Gum Addition on Frozen Starch Paste Properties en
dc.type Libro es
sedici.identifier.other doi:10.1007/978-1-4615-2486-1_70 es
sedici.identifier.isbn 978-1-4615-2486-1 es
sedici.creator.person Ferrero, Cristina es
sedici.creator.person Martino, Miriam Nora es
sedici.creator.person Zaritzky, Noemí Elisabet es
sedici.subject.materias Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Capitulo de libro es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.relation.bookTitle Food Hydrocolloids es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)