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Influence de la cuisson et des cycles congélation/décongélation sur les propriétés viscoélastiques des purées de légumes.

Influence of cooking and freeze-thawing cycles on the viscoelastic properties of vegetable purees.

Auteurs : ALVAREZ M. D., CANET W.

Type d'article : Article

Résumé

The authors investigated the dynamic properties of three frozen vegetable purees (broccoli-potato; carrot-potato; celery-potato) during heating and cooking, and also studied the effects of freeze-thaw cycles on rheological properties. During heating, dynamic properties showed the influence of the gelatinization of potato starch grains on the rheological behaviour of the systems. During cooling, raised elasticity appears related to water loss or retrogradation of starch grains. Freeze-thaw cycles exerted temperature or product-related effects.

Détails

  • Titre original : Influence of cooking and freeze-thawing cycles on the viscoelastic properties of vegetable purees.
  • Identifiant de la fiche : 2003-2871
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 34 - n. 8
  • Date d'édition : 2001

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