Research Article | OPEN ACCESS
Rheological Behavior of Dehydrated Creams of Barracuda (Sphyraena ensis) Flour with Pregelatinized Corn, Cassava and Yam Starch
1Barragan Katerine, 3Salcedo Jairo G., 2De Paula Claudia D. and 3Hernandez Elvis J.
1Department of Agro-Food Sciences, Universidad de Cordoba, Cienaga de Oro, Colombia
2Department of Food Engineering, Universidad de Cordoba, Cienaga de Oro, Colombia
3Department of Agroindustrial Engineering, Universidad de Sucre, Sincelejo, Colombia
Advance Journal of Food Science and Technology 2018 SPL:67-76
Received: September 13, 2017 | Accepted: November 13, 2017 | Published: July 10, 2018
Abstract
The aim of this study was to investigate the rheological behavior of a dehydrated cream based on fishmeal using as thickener pregelatinized corn, cassava and yam starch. Three sources of pregelatinized starch (corn (PCS), cassava (PCAS) and yam (PYS)) were evaluated, varying in ratios of 20/40, 30/30 and 40/20 starch/fishmeal. Solubility in Cold Water (SCW), Water Absorption Capacity (WAC), flow behavior and viscoelastic properties were determined in a rheometer, compared to a commercial cream. The highest SCW values were achieved with PCAS and for WAC in PCS. The rheological behavior was adjusted to the Power Law model evidenced pseudoplasticity. The highest values of the consistency index (K) and viscosity were reached with PCS and PCAS. The viscoelasticity of the creams allowed to define them as real weak gels, showing predominance of the elastic modulus on the viscous and values similar to the commercial cream on the loss tangent with PCAS and PCS. This may be due to the behavior of starch-protein-fat complexes, which form a three-dimensional network leading to a molecular interaction that prevents the easy release of absorbed water, becoming more resistant with the increase of the starchy component. The creams with PCAS and PCS in 30/30 and 40/20 starch/flour ratios showed K values, viscosity and tangent of loss closer to the commercial cream.
Keywords:
Flow curves, food industry, starchy, structure, viscoelasticity,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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