Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce

dc.contributor.author	Mandala, IG	en
dc.contributor.author	Savvas, TP	en
dc.contributor.author	Kostaropoulos, AE	en
dc.date.accessioned	2014-06-06T06:46:10Z
dc.date.available	2014-06-06T06:46:10Z
dc.date.issued	2004	en
dc.identifier.issn	02608774	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.jfoodeng.2003.10.018	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/2822
dc.subject	Gums	en
dc.subject	Rheology	en
dc.subject	Storage	en
dc.subject	Structure	en
dc.subject	White sauce	en
dc.subject.other	Control systems	en
dc.subject.other	Dextrose	en
dc.subject.other	Food storage	en
dc.subject.other	Gelation	en
dc.subject.other	Proteins	en
dc.subject.other	Rheology	en
dc.subject.other	Starch	en
dc.subject.other	Viscosity	en
dc.subject.other	Gums	en
dc.subject.other	White sauce	en
dc.subject.other	Food products	en
dc.subject.other	Phaseolus (angiosperm)	en
dc.subject.other	Zea mays	en
dc.title	Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2003.10.018	en
heal.publicationDate	2004	en
heal.abstract	Xanthan and locust bean gum (LBG) were added in a white ""model-sauce"". The following samples were prepared: control samples containing gelatinized corn starch, casein, and olive oil and samples containing additionally 0.09%, 0.15% and 0.25% (w/w) xanthan gum, or 0.09% (w/w) LBG. The samples were stored at 5 °C for 15 days, and during storage, static and dynamic rheological experiments were performed, their stability was observed and they were investigated microscopically. Gums' addition reduces the viscosity of the control sauce. According to ""Ostwald-de Waele"" model (σ=kγ̇n) the consistency (k) of these samples decreases and the flow index (n) increases. All samples behave as weak gels (G′, G″ values), but control samples were more structured. In these samples an aqueous upper phase separated during storage, while in samples containing hydrocolloids, oil, granules and gum were also observed. Gum aggregates were locally concentrated in a continuous starch polymers network. © 2003 Elsevier Ltd. All rights reserved.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.issue	3	en
dc.identifier.volume	64	en
dc.identifier.doi	10.1016/j.jfoodeng.2003.10.018	en
dc.identifier.spage	335	en
dc.identifier.epage	342	en