Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients

Varela, Paula; Fiszman, Susana

doi:10.1016/j.foodhyd.2012.07.001

Cited by 107 publications

(83 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This procedure elicits more spontaneous reactions than ordinary interviews or closed questionnaires (G ambaro, Parente, Roascio, & Boinbaser, 2014), comprising a quick and useful method for exploring consumer perception of food products (Varela & Fiszman, 2013;Varela et al, 2014).…”

Section: Theory and Fundamentals Of Sensory Methodologiesmentioning

confidence: 99%

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Hernández-Carrión

Varela

Hernando

et al. 2015

LWT - Food Science and Technology

Self Cite

View full text Add to dashboard Cite

Section: Theory and Fundamentals Of Sensory Methodologiesmentioning

confidence: 99%

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Hernández-Carrión

Varela

Hernando

et al. 2015

LWT - Food Science and Technology

Self Cite

View full text Add to dashboard Cite

“…Starch that commonly used is a natural starch without treatment modification (native starch) therefore, a natural starch has little additional materials [20]. Natural starch has a limited solubility in water and susceptible starch gel syneresis (separation of water from the gel structure) due to retrogradation starch.…”

Section: Introductionmentioning

confidence: 99%

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

et al. 2018

View full text Add to dashboard Cite

Abstract. Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch's granule changes between the natural starch and the modified starch..

show abstract

“…Today's consumers are more choosy, well informed and critically evaluate any new food product that comes onto the market. They prefer to know the origin of raw materials, about the processing undertaken, the overall nutritional quality (labelling information) and about how safe the food is to eat (especially with regard to allergic components) (Hobbs and Goddard 2015;Kemp et al 2010;Resano et al 2012;Varela et al 2013;Waldman and Kerr 2015). In certain instances, consumers also consider food miles and carbon footprints when choosing foodstuffs.…”

Section: Sustainability Challenges In the Food Industrymentioning

confidence: 99%

Food Sustainability Challenges in the Developing World

Bhat

2017

Sustainability Challenges in the Agrofood Sector

View full text Add to dashboard Cite

Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients

Cited by 107 publications

References 19 publications

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

Food Sustainability Challenges in the Developing World

Contact Info

Product

Resources

About