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Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein

Author

Listed:
  • Luis M. GuardeÑO

    (Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain)

  • Amparo Quiles

    (Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain)

  • Empar Llorca

    (Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain)

  • José Pertusa

    (Department of Functional Biology and Physical Anthropology, Faculty of Biological Sciences, University of Valencia, Valencia, Spain)

  • Isabel Hernando

    (Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain)

Abstract

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.

Suggested Citation

  • Luis M. GuardeÑO & Amparo Quiles & Empar Llorca & José Pertusa & Isabel Hernando, 2013. "Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(6), pages 568-574.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:469-2012-cjfs
    DOI: 10.17221/469/2012-CJFS
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    References listed on IDEAS

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    1. L. M. Guardeño & E. Llorca & I. Pérez-Munuera & A. Quiles & I. Hernando, 2009. "Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 290-292.
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    Cited by:

    1. Petra Smrčková & Meltem Saglamtas & Taťána Hofmanová & Jaroslav Koláček & David Chena & Evžen Šárka, 2014. "Effect of process parameters on slowly digestible and resistant starch content in extrudates," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(5), pages 503-508.

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