富含功能性纤维的白色调味汁的蜡质米和木薯淀粉对其理化及感官特性的影响。
Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre.
机构信息
Department of Food Technology, West Pomeranian University of Technology in Szczecin, Poland.
Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology in Szczecin, Poland.
出版信息
Food Chem. 2016 Jul 1;202:31-9. doi: 10.1016/j.foodchem.2016.01.077. Epub 2016 Jan 20.
This study was conducted to examine the physicochemical and sensory properties of gluten-free white sauces (WSs) prepared with waxy rice starch (WRS) or tapioca starch (TS) and high amylose maize starch (HAMS) as the source of resistance starch RS2 type. Herschel-Bulkley model (H-B) was successfully used to describe the flow behavior of WSs. Temperature had a notable effect on the derived from H-B relation parameters and the Arrhenius equation was applied to describe changes in consistency. The values of storage modulus (G') were higher than those of loss modulus (G″) with loss tangent between 0.1 and 1.0 within the tested frequency range of 0.1-50Hz. Generalized Cox-Merz rule was used to correlate the steady shear properties to viscoelasticity of WSs. Consumers were tolerant to the presence of HAMS and mostly interested in consuming WSs containing 3.0-3.5wt% WRS and 2.5-3.0wt% TS.
本研究旨在考察以蜡质米淀粉（WRS）或木薯淀粉（TS）和高直链玉米淀粉（HAMS）为抗性淀粉 RS2 型来源制备的无麸质白酱汁（WS）的物理化学和感官特性。Herschel-Bulkley 模型（H-B）成功地用于描述 WS 的流动行为。温度对从 H-B 关系参数的影响显著，并且应用阿伦尼乌斯方程来描述稠度的变化。在测试的频率范围 0.1-50Hz 内，储能模量（G'）的值高于损耗模量（G″）的值，损耗角正切值在 0.1 和 1.0 之间。广义 Cox-Merz 规则用于将稳态剪切特性与 WSs 的粘弹性相关联。消费者能够容忍 HAMS 的存在，并且大多对含有 3.0-3.5wt% WRS 和 2.5-3.0wt% TS 的 WS 感兴趣。
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