Effect of aroma compounds on rheological properties of gelatinised starch dispersions was investigated. 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.
STUDIO REOLOGICO DI SISTEMI MODELLO AMIDO-AROMI
PERESSINI, Donatella;SENSIDONI, Alessandro
2008-01-01
Abstract
Effect of aroma compounds on rheological properties of gelatinised starch dispersions was investigated. 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.File in questo prodotto:
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