Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre
作者： Grażyna Bortnowska , Agnieszka Krudos , Violetta Schube , Wioletta Krawczyńska , Natalia Krzemińska
DOI: 10.1016/J.FOODCHEM.2016.01.077
关键词:
摘要: Abstract 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 (TS) high amylose maize (HAMS) as source resistance RS2 type. Herschel–Bulkley model (H–B) successfully used describe flow behavior WSs. Temperature had a notable effect on derived from H–B relation parameters Arrhenius equation applied changes in consistency. The values storage modulus ( G ′) were higher than those loss ″) tangent between 0.1 1.0 within tested frequency range 0.1–50 Hz. Generalized Cox–Merz rule correlate steady shear viscoelasticity Consumers tolerant presence HAMS mostly interested consuming WSs containing 3.0–3.5 wt% WRS 2.5–3.0 wt% TS.
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