Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave oven. The microstructure of sauces revealed a structured matrix of soy protein and s...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2013-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201306-0007_effect-of-microwave-thawing-on-microstructure-and-physicochemical-stability-of-low-fat-white-sauces-made-with-s.php |
| _version_ | 1828009059455860736 |
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| author | Luis M. GuardeÑO Amparo Quiles Empar Llorca José Pertusa Isabel Hernando |
| author_facet | Luis M. GuardeÑO Amparo Quiles Empar Llorca José Pertusa Isabel Hernando |
| author_sort | Luis M. GuardeÑO |
| collection | DOAJ |
| description | The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave oven. The microstructure of sauces revealed a structured matrix of soy protein and starch polymers where fat globules and swollen starch granules remain dispersed. Both thawing methods affected the fat globule size and morphology but they did not affect the starch granules. The SDS-PAGE analysis did not show any apparent changes between sauces thawed by both methods. Moreover, a similar pattern was found in the soy protein isolate used as a raw material indicating that this type of protein was also stable to the cooking process. There were no significant differences (P > 0.05) in the reducing power of the sauces regardless of the thawing method used. However, the acidity index and the k232 parameter were significantly higher (P < 0.05) in conventionally thawed sauces. Finally, syneresis was negligible and no significant differences (P > 0.05) were found among different frozen storage periods. In conclusion, the formulation of the sauce is appropriate to develop low fat, vegetarian meals which can be subjected to frozen storage and microwave reheating. |
| first_indexed | 2024-04-10T08:33:50Z |
| format | Article |
| id | doaj.art-847cf93de10a4718ada715583fcbd78b |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:50Z |
| publishDate | 2013-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-847cf93de10a4718ada715583fcbd78b2023-02-23T03:28:00ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172013-12-0131656857410.17221/469/2012-CJFScjf-201306-0007Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy proteinLuis M. GuardeÑO0Amparo Quiles1Empar Llorca2José Pertusa3Isabel Hernando4Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, SpainResearch Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, SpainResearch Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, SpainDepartment of Functional Biology and Physical Anthropology, Faculty of Biological Sciences, University of Valencia, Valencia, SpainResearch Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, SpainThe microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave oven. The microstructure of sauces revealed a structured matrix of soy protein and starch polymers where fat globules and swollen starch granules remain dispersed. Both thawing methods affected the fat globule size and morphology but they did not affect the starch granules. The SDS-PAGE analysis did not show any apparent changes between sauces thawed by both methods. Moreover, a similar pattern was found in the soy protein isolate used as a raw material indicating that this type of protein was also stable to the cooking process. There were no significant differences (P > 0.05) in the reducing power of the sauces regardless of the thawing method used. However, the acidity index and the k232 parameter were significantly higher (P < 0.05) in conventionally thawed sauces. Finally, syneresis was negligible and no significant differences (P > 0.05) were found among different frozen storage periods. In conclusion, the formulation of the sauce is appropriate to develop low fat, vegetarian meals which can be subjected to frozen storage and microwave reheating.https://cjfs.agriculturejournals.cz/artkey/cjf-201306-0007_effect-of-microwave-thawing-on-microstructure-and-physicochemical-stability-of-low-fat-white-sauces-made-with-s.phpconfocal laser scanning microscopy (clsm)microwave heatingsds-pagesoy protein isolatestarch |
| spellingShingle | Luis M. GuardeÑO Amparo Quiles Empar Llorca José Pertusa Isabel Hernando Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein Czech Journal of Food Sciences confocal laser scanning microscopy (clsm) microwave heating sds-page soy protein isolate starch |
| title | Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein |
| title_full | Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein |
| title_fullStr | Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein |
| title_full_unstemmed | Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein |
| title_short | Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein |
| title_sort | effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein |
| topic | confocal laser scanning microscopy (clsm) microwave heating sds-page soy protein isolate starch |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201306-0007_effect-of-microwave-thawing-on-microstructure-and-physicochemical-stability-of-low-fat-white-sauces-made-with-s.php |
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