Microwave Heating Effect on Rheology and Microstructure of White Sauces

作者：Guardeno Luis M^*; Sanz Teresa; Fiszman Susana M; Quiles Amparo; Hernando Isabel

来源：Journal of Food Science, 2011, 76(8): E544-E552.

DOI：10.1111/j.1750-3841.2011.02339.x

• confocal laser scanning microscopy
• microwave
• rheology
• starch
• white sauce

The microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological parameters analyzed-storage modulus (G', loss modulus (G ''), and loss tangent (tan delta)-were obtained for sauces made with different starches. Microwave reheating did not affect G' and G '' values until water evaporation became significant. In addition, tan delta values did not change significantly (P < 0.05) even during long reheating times showing that sauce viscoelastic properties did not change after microwave irradiation. However, microstructure assessed by confocal laser scanning microscopy showed changes in fat globule and protein. These microstructural changes did not seem to have a significant effect on rheological measurements since starch and.-carrageenan are mainly responsible for the viscoelastic behavior of the sauces.

• 出版日期2011-10