Loading...
Loading...

Go to the content (press return)

Assessing the microstructural and rheological changes induced by food additives on potato puree

Author
Dankar, I.; Haddarah, A.; El Omar, F.; Sepulcre, F.; Pujola, M.
Type of activity
Journal article
Journal
Food chemistry
Date of publication
2018-02-01
Volume
240
First page
1
Last page
10
DOI
https://doi.org/10.1016/j.foodchem.2017.07.121 Open in new window
URL
http://www.sciencedirect.com/science/article/pii/S0308814617312748?via%3Dihub Open in new window
Abstract
The effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the Cox-Merz rule was evaluated. Each additive was applied separately at two concentrations (0.5 and 1%). Microscopic observations revealed more swollen starch aggregations in lecithin and glycerol compared with those of potato puree and agar, consequently affecting the rheological prop...
Keywords
Dynamic rheological test, Potato starch, Starch microstructure, Steady rotational test
Group of research
CEBIM - Molecular Biotechnology Centre
GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita

Participants