Heat Treatment And Acidity Influence On The Rheological Behavior Of Commercial Organic Waxy Corn Starch [influência Do Tratamento Térmico E Da Acidez No Comportamento Reológico De Amidos Nativos Funcionais De Milho Cerosos Orgânicos Comerciais]

Starches are widely utilized in foodstuffs as salad dressing, sauce, and processed foods. however, the functional properties of native starches are affected by processes such as heat treatment, acidity, and high shear stress. Starches can be modified chemically in order to have characteristics required by industries, but not to attribute the food a "natural and safe" label. Another option is to obtain native starches resistant to food processing stress conditions. The objective of this paper is the evaluation of commercial native organic starches under food processing stress conditions such as heat treatment and acidity. Suspensions of native functional organic starches (9460 and 9560, National Starch, and Chemical Industry) were prepared at 5% concentration (w/v), acidified with 1M citric acid, or autoclaved at 121 °C for 30 minutes. The results were evaluated by optical microscopy, flow curve, and viscoelastic aspects which were obtained by steady and oscillatory rheology. The acidity and heat treatment increased the starch gels structure that resisted to the processing stress conditions. The starch gels exhibited non-newtonian (pseudoplastic) and thixotropic behavior. Flow data were fitted to the Power Law or herschel-bukley models. All samples exhibited gel-like viscoelastic behavior which was preserved under several stress conditions.292412419Ahmad, F.B., Willians, P.A., Effects of galactomannans on the thermal e rheological properties of sago starch (2001) Journal of Agricultural and Food Chemistry, 49 (3), pp. 1578-1586Official Methods of Analysis (1997) 16 ed. Washington, , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - AOACOfficial Methods of Analysis (1975) Washington, , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - AOACBhandari, P.N., Singhal, R.S., Kale, D.D., Effect of succinylation on the rheological profile of starch pastes (2002) Carbohydrate Polymers, 47 (3), pp. 365-371Breton-Dollet, V., (1996) Influence du couple temperature/cisaillemet sur les propriétés rhéologiques de preparations à base d'almidon. villeneuve d'Ascq, , France, These (Doctorat) - INRAEllis, R.P., Starch production and industrial use (1998) Journal of Science Food Agriculture, 77, pp. 289-311Han, X., Influence of maize starch granule-associated protein on the rheological properties of starch pastes. Part I. Large deformation measurements of paste properties (2002) Carbohydrate Polymers, 49 (3), pp. 315-321Hirashima, M., Takahashi, R., Nishinari, K., Effects of adding acids before and after gelatinization on the viscoelasticity of cornstarch pastes (2005) Food Hydrocolloids, 19 (5), pp. 909-914Ikeda, S., Nishinari, K., "Weak-gel" type rheological properties of aqueus dispersions of nonaggregated r-carrageenan helices (2001) Journal of Agricultural and Food Chemistry, 49 (9), pp. 4436-4441Juliano, B.O., A simplified assay for milled-rice amylose (1971) Cereal Science Today, 16 (10), pp. 334-340Kuhn, K., Schlauch, S., Comparative study about commercially available starches for high shear and high temperature applications in food (1994) Starch/Stärke, 46 (6), pp. 208-218Lagarrigue, S., Alvarez, G., The rheology of starch dispersions at high temperatures and high rates: A review (2001) Journal of Food Engineering, 50 (4), pp. 189-202Marques, P.T., Study of gelatinization process and viscoelastic properties of cassava starch: Effect of sodium hydroxide and ethylene glycol diacrylate as cross-linking agent (2006) Carbohydrate Polymers, 66 (3), pp. 396-407Martinez, C., Cuevas, F., Evalución de la calidad culinaria y molinera del arroz (1989) Guia de estudo do Centro Internacional de Agricultura Tropical - CIATNayouf, M., Loisel, C., Doublier, J.L., Effect of thermomechanical treatment on the rheological properties of crosslinked waxy corn starch (2003) Journal of Food Engineering, 59 (2-3), pp. 209-219Nurul, I.M., Azemi, B.M.N.M., Manan, D.M.A., Rheological behavior of sago (Metroxylon sagu) starch paste (1999) Food Chemistry, 64 (4), pp. 501-505Nguyen, Q.D., Jensenand, C.T.B., Kristensen, P.G., Experimental and modelling studies of the flow properties of maize and waxy maize starch pastes (1998) Chemical Engineering Journal, 70 (2), pp. 165-171Ramaswany, H.S., Rheological properties of gelatinized starch solutions as influenced by thermal processing in an agitating retort (1995) Journal of Food Engineering, 25 (3), pp. 441-454Rao, M.A., Rheological behaviour of heated starch dispersions in excess water: Role of starch granule (1997) Carbohydrate Polymers, 33 (4), pp. 273-283Sanderson, G.P., Polysaccharides in Foods (1981) Food Technology, 7 (83), pp. 50-57Singh, N., Morphological, thermal and rheological properties of starches from different botanical sources (2003) Food Chemistry, 81 (2), pp. 219-231Steffe, J.F., (1996) Rheological Methods in Food Process Engineering, p. 418. , 2 ed. Michigan: Freeman PressSriburi, P., Hill, S.E., Extrusion of cassava starch with either variations in ascorbic acid concentration or ph (2000) International Journal of Food Science and Technology, 35 (2), pp. 141-154Sriburi, P., Hill, S.E., Mitchell, J.R., Effects of ascorbic acid on the conversion of cassava starch (1999) Food Hydrocolloids, 13 (2), pp. 177-183Takeda, Y., Structures of branched molecules of amyloses of various origins and molar fractions of branched and unbranched molecules (1987) Carbohydrate Research, 165 (1), pp. 139-145Tarrega, A., Vélez-Ruiz, J.F., Costell, E., Influence of milk on the behaviour of cross-linked waxy maize and tapioca starch dispersion (2005) Food Research International, 38 (7), pp. 759-768Tattiyakul, J., Rao, M.A., Rheological bahavior of cross-linked waxy maize starch dispersion during and after heating (2000) Carbohydrate Polymers, 43 (3), pp. 215-222Tecante, A., Doublier, J.L., Steady flow and viscoelasti behaviour of crosslinked waxy corn starch κ-carrageenan pastes and gels (1999) Carbohydrate Polymers, 40 (3), pp. 221-231Vallés-Pàmies, B., The effects of low molecular weight additives on the viscosities of cassava starch (1997) Carbohydrate Polymers, 34 (1-2), pp. 31-38Wang, L., Wang, Y., Structure and physicochemical properties of acid-thinned corn, potato and rice starches (2001) Starch/Stärke, 53 (11), pp. 570-576Yamada, T., Morimoto, Y., Hisamatsu, M., Effects of citric acid on potato starch gelatinization (1986) Starch/Stärke, 38 (8), pp. 264-268Zobel, H.F., Molecules to granules: A comprehensive starch review (1988) Starch/Stärke, 40 (2), pp. 44-5

Development Of Na-cn-κ-carrageenan Microbeads For The Encapsulation Of Lipophilic Compounds

The ionotropic gelation of double-layered emulsions composed of sodium caseinate and κ-carrageenan at pH values of 7 and 3. 5 was evaluated, in order to obtain potential encapsulation matrices for hydrophobic compounds. The influence of some of the extrusion process variables (nozzle diameter at fluid exit and collecting distance) on the microbead production was studied, as well as the stability of the microbeads. The fluid nozzle diameter showed little influence on the shape of the microbeads, with a slight tendency for a decrease in microbead diameter with increase in fluid nozzle diameter. On the other hand, the collecting distance strongly influenced the microbead shape and they became more spherical (aspect ratio was reduced from ~2. 0 to ~1. 4) as the collecting distance was increased from 10 cm to 50 cm. The emulsion pH did not affect the aspect ratio of the microbeads, but the diameter was greater for microbeads produced at pH 3. 5. This difference was attributed to the kind of interactions occurring between the κ-carrageenan and sodium caseinate at these distinct pH values. The microbeads were highly unstable when dispersed in deionized water, sugar solutions and low salt concentrations, releasing the encapsulated oil. However, no release of oil from the microbeads was observed when they were dispersed in ethanol or potassium chloride solutions with concentrations above 0. 75 %, although their shape was modified when dispersed in ethanol. In general, the results obtained demonstrated the viability of the extrusion process to produce biopolymer-based microbeads and the potential application of these systems. © 2012 Springer Science+Business Media, LLC.73264275Chandy, T., Mooradian, D.L., Rao, G.H.R., (1998) J. Appl. Polym. Sci., 70, p. 2143Azarnia, S., Lee, B.H., Robert, N., Champagne, C.P., (2008) J. Microencapsul., 25, p. 46Vandenberg, G.W., Drolet, C., Scott, S.L., de la Noüe, J., (2001) J. Control. Release, 77, p. 297Albertini, B., Vitali, B., Passerini, N., Cruciani, F., Di Sabatino, M., Rodriguez, L., Brigidi, P., (2010) Eur. J. Pharm. Sci., 40, p. 359Corbo, M.R., Bevilacqua, A., Sinigaglia, M., (2011) Int. J. Food Sci. Technol., 46, p. 2212Kaihara, S., Suzuki, Y., Fujimoto, K., (2011) Colloid Surf. B-Biointerfaces, 85, p. 343Karewicz, A., Łegowik, J., Nowakowska, M., (2011) Polym. Bull., 66, p. 433Matalanis, A., Jones, O.G., McClements, D.J., (2011) Food Hydrocolloids, 25, p. 1865Colinet, I., Dulong, V., Mocanu, G., Picton, L., Le Cerf, D., (2010) Int. J. Biol. Macromol., 47, p. 120Chan, E.-S., (2011) Carbohydr. Polym., 84, p. 1267Burey, P., Bhandari, B.R., Howes, T., Gidley, M.J., (2008) Crit. Rev. Food Sci. Nutr., 48, p. 361Hunik, J.H., Tramper, J., (1993) Biotechnol. Progr., 9, p. 186Blandino, A., Macías, M., Cantero, D., (1999) J. Biosci. Bioeng., 88, p. 686Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B., (2008) Food Hydrocolloids, 22, p. 1191Soottitantawat, A., Yoshii, H., Furuta, T., Ohkawara, M., Linko, P., (2003) J. Food Sci., 68, p. 2256Perrechil, F.A., Sato, A.C.K., Cunha, R.L., (2011) J. Food Eng., 104, p. 123Chan, E.-S., Lee, B.-B., Ravindra, P., Poncelet, D., (2009) J. Colloid Interface Sci., 338, p. 63Varga, C.M., Lasheras, J.C., Hopfinger, E.J., (2003) J. Fluid Mech., 497, p. 405Heilig, A., Göggerle, A., Hinrichs, J., (2009) LWT- Food Sci. Technol., 42, p. 646Núñez-Santiago, M.C., Tecante, A., Garnier, C., Doublier, J.L., (2011) Food Hydrocolloids, 25, p. 32Aliseda, A., Hopfinger, E.J., Lasheras, J.C., Kremer, D.M., Berchielli, A., Connolly, E.K., (2008) Int. J. Multiph. Flow, 34, p. 161Ellis, A., Keppeler, S., Jacquier, J.C., (2009) Carbohydr. Polym., 78, p. 384Raghavan, S.R., Walls, H.J., Khan, S.A., (2000) Langmuir, 16, p. 7920Ribeiro, K.O., Rodrigues, M.I., Sabadini, E., Cunha, R.L., (2004) Food Hydrocolloids, 18, p. 7

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

AbstractStrawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were produced using 0, 20, 35, 50, 65, and 80% (vol/vol) whey in their formulations. Mathematical models (survival analysis, minimal significant difference, and mean global acceptance) were used to identify the optimal (sensorially) whey concentration in probiotic beverages. Fifty-five consumers evaluated acceptance of the beverages using hybrid 9-point hedonic scales. In addition, Lb. acidophilus were enumerated and pH was determined. Rheological behavior is an important characteristic for the processing and sensory acceptance of dairy beverages, varying with the presence of additives, fermentation process (time, bacterial strain), and whey concentrations used. All beverages presented minimal counts of 8 log cfu/mL of Lb. acidophilus, and pH ranged from 4.09 to 4.14. Increasing the whey content increased the fragility of the gel structure, probably because of the replacement of casein by whey proteins, once the concentrations of other ingredients in formulation were fixed. Whey content had a significant effect on acceptance of the probiotic dairy beverages; beverages with whey contents greater than 65% resulted in lower acceptance by consumers. The model of mean global acceptance presented 2 solutions with high sensory scores: beverages with 12 and 65% whey, the latter being of interest because it allows greater use of the whey by-product. The Weibull distribution presented a prediction of whey concentration of 49%, with higher sensory acceptance. The methodologies used in this research were shown to be useful in determining the constituents of food formulations, especially for whey-based probiotic beverages

Developing a prebiotic yogurt : rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

The addition of prebiotics such as oligofructose to yogurt can result in a product with consumer benefits, since they stimulate growth of benefic bacteria present in the intestine and also provide a low calorie product, since one can add less sugar to the formulation due to their sweetening power. This work aimed to evaluate the effect of increasing concentrations of oligofructose addition on physicochemical, rheological and microbiological characteristics of non-flavored yogurt. Furthermore, it was investigated the reaction of consumers with the use of the survival analysis methodology. The addition of oligofructose showed no influence on the pH, proteolysis or the viability of Streptococcus thermophilus or Lactobacillus bulgaricus during 28 days of refrigerated storage (p > 0.05). According to rheological measurements the yogurt supplemented with oligofructose was characterized as a weak gel, showing thixotropic and pseudoplastic behavior. Survival analysis was used to investigate consumer responses with respect to different levels of supplementation of plain yogurt with oligofructose (0%, 2%, 4%, 6% and 8% wt. v−1). Using the survival analysis and considering a rejection by 25% of the consumers, the level of oligofructose that can be added to the yogurt was shown to be 2.58% wt. v−1114332333