Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce

Heyman, Bart; Depypere, Frédéric; Delbaere, Claudia; Dewettinck, Koen

doi:10.1016/j.jfoodeng.2010.02.005

Cited by 39 publications

(34 citation statements)

References 26 publications

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“…The mechanical spectra in Fig 3a and Fig 3b showed the existence of solid-like gels, with values of G' higher than those of G'' (see also supplementary material 1) and with both moduli, but mainly G'', depending on the frequency throughout the frequency range measured. Heyman et al (2010) also reported that G'' always appeared to be more frequency dependent than G' in all the sauces studied, a typical trait of weak gels. Rice sauces presented lower values for both G' and G'' moduli compared to wheat based sauces, and a greater dependence on frequency.…”

Section: Viscoelastic Behaviourmentioning

confidence: 72%

“…Syneresis was assessed on the freshly prepared sauces on the same day and after storing the samples at -18°C for 24 h following the method of Heyman et al (2010) with modifications. Samples of 15.00 g (W 0 ) of sauce were placed in falcon centrifuge tubes (50 ml) and centrifuged for 15 min at 4000 ×g.…”

Section: Syneresismentioning

confidence: 99%

“…Above this critical shear stress, all the sauces exhibited a non-Newtonian shear-thinning behaviour (n<1) in which the viscosity decreases as shear rate increases. Shear-thinning behaviour is characteristic for starch gels and more specifically for starch based sauces (Heyman et al, 2010;Mandala et al 2004). The observed shear-thinning behaviour of sauces may be attributed to structural breakdown and evolution of the particle's alignment in the direction of flow followed by the decrease in physical interactions between adjacent polymer chains (HosseiniParvar et al 2010).…”

Section: Flow Behaviourmentioning

confidence: 99%

“…This theory is confirmed by the micrographs of the sauces previously explained, where wheat sauces, with higher amylose content, demonstrated a more compact structure. The consistency coefficient K can be considered as a measure of the resistance to flow (Heyman et al, 2010). Consistency index was significantly higher for wheat sauces compared to rice ones, indicating a stronger structure of the sauce.…”

Section: Flow Behaviourmentioning

confidence: 99%

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Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Román

Reguilón

Gómez

2018

Journal of Food Engineering

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Physically modified extruded flours are suitable ingredients for cold preparation of products such as creams and sauces. The rheological and textural properties and stability of model sauces prepared with wheat and rice extruded flours with three different particle size fractions were assessed. All tested sauces showed non-Newtonian, shear-thinning and thixotropic fluid characteristics. Sauces made with rice extruded flours, with lower protein and amylose contents, presented lower shear-thinning behaviour, consistency index and yield stress than wheat based sauces. Rice sauces also displayed a less compact microstructure and lower viscoelastic character but a higher resistance to freeze-thaw process. Regarding particle size, the finest flours showed lower values of consistency index, yield stress, and G' and G'' moduli but led to higher syneresis. Overall, results proved that pregelatinised extruded flours can be used in sauces applications without heating, but their properties greatly depend on the cereal type and its particle size.

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Section: Viscoelastic Behaviourmentioning

confidence: 72%

Section: Syneresismentioning

confidence: 99%

Section: Flow Behaviourmentioning

confidence: 99%

Section: Flow Behaviourmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Román

Reguilón

Gómez

2018

Journal of Food Engineering

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“…Mali et al (2003) described the clear syneresis reduction of cold stored starch pastes after adding guar gum and xanthan gum. Heyman et al (2010) also observed the reduction of syneresis in commercial béchamel sauce using non-starch hydrocolloids as Mandala et al (2004) demonstrated a marked effect of xanthan on the syneresis of white sauces.…”

Section: Molecular Weight and Polydispersity Index (Pdi) Of Eps By Himentioning

confidence: 86%

Molecular characterization of an exopolysaccharide from a probiotic Lactobacillus plantarum MTCC 9510 and its efficacy to improve the texture of starchy food

Ismail

Nampoothiri

2013

J Food Sci Technol

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The weight average molecular weight (Mw), number average molecular weight (Mn) and size average molecular weight (Mz) of an exopolysaccharide from probiotic Lactobacillus plantarum MTCC 9510 was found to be 2.68×10 5 Da, 2.55×10 5 Da and 2.83×10 5 Da, respectively by Gel permeation Chromatography employing the third order polynomial model. The polydispersity index (Mw/Mn) of the polysaccharide was obtained as 1.05. The exopolysaccharide and the starch-exopolysaccharide hydrocolloid exhibited a non-Newtonian and pseudo-plastic behaviour with improvement in the texture of starch containing food by preventing syneresis.

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Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

Tahmouzi,

Meftahizadeh,

Eyshi

et al. 2023

Food Science & Nutrition

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With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.

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Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce

Cited by 39 publications

References 26 publications

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Molecular characterization of an exopolysaccharide from a probiotic Lactobacillus plantarum MTCC 9510 and its efficacy to improve the texture of starchy food

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

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