Effect of aroma compounds on rheological properties of gelatinised starch dispersions was investigated. Two aroma compounds, which are usually used in food products containing starch, were chosen: vanillin and gamma-dodecalactone. Starch-aroma compound interaction and kinetic were evaluated using rheological oscillatory measurements in linear viscoelastic range. Starch-gamma dodecalactone interaction determined sol-gel transition of 2% (w/w) starch dispersion and increased gel strength of concentrated starch samples (6% w/w). In contrast, vanillin did not show ability to interact with starch. Results were interpreted using the “weak gel” model. According to that, the three-dimensional network representing a structured food is quantitatively characterised by two parameters: the coefficient A represents the gel strength, while z defines the gel extent

RHEOLOGICAL PROPERTIES OF STARCH-AROMA MODEL SYSTEMS

PERESSINI, Donatella;SENSIDONI, Alessandro
2009-01-01

Abstract

Effect of aroma compounds on rheological properties of gelatinised starch dispersions was investigated. Two aroma compounds, which are usually used in food products containing starch, were chosen: vanillin and gamma-dodecalactone. Starch-aroma compound interaction and kinetic were evaluated using rheological oscillatory measurements in linear viscoelastic range. Starch-gamma dodecalactone interaction determined sol-gel transition of 2% (w/w) starch dispersion and increased gel strength of concentrated starch samples (6% w/w). In contrast, vanillin did not show ability to interact with starch. Results were interpreted using the “weak gel” model. According to that, the three-dimensional network representing a structured food is quantitatively characterised by two parameters: the coefficient A represents the gel strength, while z defines the gel extent
2009
9783905609431
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/881972
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