Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture

Starch botanical origin results in different properties related to differences in their amylose and amylopectin chains, restricting their use according to thermal process of the food to apply. Starch use in cooked sausages is as an extensor, to improve yield and texture. In this work, the effect of...
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Autor*in:	Octavio Toledo [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Spanisch

Erschienen:	2019

Schlagwörter:	meat batters potato starch wheat starch fat reduction instrumental texture

Übergeordnetes Werk:	In: Nacameh - Universidad Autonoma Metropolitana, 2011, 13(2019), 1, Seite 10
Übergeordnetes Werk:	volume:13 ; year:2019 ; number:1 ; pages:10

Links:	Link aufrufen Link aufrufen Journal toc

Katalog-ID:	DOAJ021794014

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allfields	(DE-627)DOAJ021794014 (DE-599)DOAJf04d9635adad4c46949dd26a22a333cf DE-627 ger DE-627 rakwb eng spa QD415-436 Octavio Toledo verfasserin aut Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Starch botanical origin results in different properties related to differences in their amylose and amylopectin chains, restricting their use according to thermal process of the food to apply. Starch use in cooked sausages is as an extensor, to improve yield and texture. In this work, the effect of two types of starch, potato and wheat, on the instrumental texture, in fat reduced cooked meat batters, was studied. wheat starch at high concentrations of fat resulted in harder but more cohesive texture. Potato starch presented higher values for springiness, cohesiveness and resilience, incorporating to protein matrix since when the gelatinization temperature was reached (stabilizing fat before, during and after thermal treatment) more interactions with the different fat concentrations were made, enhancing elasticity and the internal bonds of the gel matrix, improving resilience. In this view, potato starch can be employed to improve texture in fat reduced cooked meat batters. meat batters potato starch wheat starch fat reduction instrumental texture Biochemistry In Nacameh Universidad Autonoma Metropolitana, 2011 13(2019), 1, Seite 10 (DE-627)722410964 (DE-600)2679566-8 20070373 nnns volume:13 year:2019 number:1 pages:10 https://doaj.org/article/f04d9635adad4c46949dd26a22a333cf kostenfrei http://nacameh.cbsuami.org/volumenes/v13n1/Nacameh_v13n1p01_Toledo.pdf kostenfrei https://doaj.org/toc/2007-0373 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2019 1 10
spelling	(DE-627)DOAJ021794014 (DE-599)DOAJf04d9635adad4c46949dd26a22a333cf DE-627 ger DE-627 rakwb eng spa QD415-436 Octavio Toledo verfasserin aut Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Starch botanical origin results in different properties related to differences in their amylose and amylopectin chains, restricting their use according to thermal process of the food to apply. Starch use in cooked sausages is as an extensor, to improve yield and texture. In this work, the effect of two types of starch, potato and wheat, on the instrumental texture, in fat reduced cooked meat batters, was studied. wheat starch at high concentrations of fat resulted in harder but more cohesive texture. Potato starch presented higher values for springiness, cohesiveness and resilience, incorporating to protein matrix since when the gelatinization temperature was reached (stabilizing fat before, during and after thermal treatment) more interactions with the different fat concentrations were made, enhancing elasticity and the internal bonds of the gel matrix, improving resilience. In this view, potato starch can be employed to improve texture in fat reduced cooked meat batters. meat batters potato starch wheat starch fat reduction instrumental texture Biochemistry In Nacameh Universidad Autonoma Metropolitana, 2011 13(2019), 1, Seite 10 (DE-627)722410964 (DE-600)2679566-8 20070373 nnns volume:13 year:2019 number:1 pages:10 https://doaj.org/article/f04d9635adad4c46949dd26a22a333cf kostenfrei http://nacameh.cbsuami.org/volumenes/v13n1/Nacameh_v13n1p01_Toledo.pdf kostenfrei https://doaj.org/toc/2007-0373 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2019 1 10
allfields_unstemmed	(DE-627)DOAJ021794014 (DE-599)DOAJf04d9635adad4c46949dd26a22a333cf DE-627 ger DE-627 rakwb eng spa QD415-436 Octavio Toledo verfasserin aut Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Starch botanical origin results in different properties related to differences in their amylose and amylopectin chains, restricting their use according to thermal process of the food to apply. Starch use in cooked sausages is as an extensor, to improve yield and texture. In this work, the effect of two types of starch, potato and wheat, on the instrumental texture, in fat reduced cooked meat batters, was studied. wheat starch at high concentrations of fat resulted in harder but more cohesive texture. Potato starch presented higher values for springiness, cohesiveness and resilience, incorporating to protein matrix since when the gelatinization temperature was reached (stabilizing fat before, during and after thermal treatment) more interactions with the different fat concentrations were made, enhancing elasticity and the internal bonds of the gel matrix, improving resilience. In this view, potato starch can be employed to improve texture in fat reduced cooked meat batters. meat batters potato starch wheat starch fat reduction instrumental texture Biochemistry In Nacameh Universidad Autonoma Metropolitana, 2011 13(2019), 1, Seite 10 (DE-627)722410964 (DE-600)2679566-8 20070373 nnns volume:13 year:2019 number:1 pages:10 https://doaj.org/article/f04d9635adad4c46949dd26a22a333cf kostenfrei http://nacameh.cbsuami.org/volumenes/v13n1/Nacameh_v13n1p01_Toledo.pdf kostenfrei https://doaj.org/toc/2007-0373 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2019 1 10
allfieldsGer	(DE-627)DOAJ021794014 (DE-599)DOAJf04d9635adad4c46949dd26a22a333cf DE-627 ger DE-627 rakwb eng spa QD415-436 Octavio Toledo verfasserin aut Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Starch botanical origin results in different properties related to differences in their amylose and amylopectin chains, restricting their use according to thermal process of the food to apply. Starch use in cooked sausages is as an extensor, to improve yield and texture. In this work, the effect of two types of starch, potato and wheat, on the instrumental texture, in fat reduced cooked meat batters, was studied. wheat starch at high concentrations of fat resulted in harder but more cohesive texture. Potato starch presented higher values for springiness, cohesiveness and resilience, incorporating to protein matrix since when the gelatinization temperature was reached (stabilizing fat before, during and after thermal treatment) more interactions with the different fat concentrations were made, enhancing elasticity and the internal bonds of the gel matrix, improving resilience. In this view, potato starch can be employed to improve texture in fat reduced cooked meat batters. meat batters potato starch wheat starch fat reduction instrumental texture Biochemistry In Nacameh Universidad Autonoma Metropolitana, 2011 13(2019), 1, Seite 10 (DE-627)722410964 (DE-600)2679566-8 20070373 nnns volume:13 year:2019 number:1 pages:10 https://doaj.org/article/f04d9635adad4c46949dd26a22a333cf kostenfrei http://nacameh.cbsuami.org/volumenes/v13n1/Nacameh_v13n1p01_Toledo.pdf kostenfrei https://doaj.org/toc/2007-0373 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2019 1 10
allfieldsSound	(DE-627)DOAJ021794014 (DE-599)DOAJf04d9635adad4c46949dd26a22a333cf DE-627 ger DE-627 rakwb eng spa QD415-436 Octavio Toledo verfasserin aut Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Starch botanical origin results in different properties related to differences in their amylose and amylopectin chains, restricting their use according to thermal process of the food to apply. Starch use in cooked sausages is as an extensor, to improve yield and texture. In this work, the effect of two types of starch, potato and wheat, on the instrumental texture, in fat reduced cooked meat batters, was studied. wheat starch at high concentrations of fat resulted in harder but more cohesive texture. Potato starch presented higher values for springiness, cohesiveness and resilience, incorporating to protein matrix since when the gelatinization temperature was reached (stabilizing fat before, during and after thermal treatment) more interactions with the different fat concentrations were made, enhancing elasticity and the internal bonds of the gel matrix, improving resilience. In this view, potato starch can be employed to improve texture in fat reduced cooked meat batters. meat batters potato starch wheat starch fat reduction instrumental texture Biochemistry In Nacameh Universidad Autonoma Metropolitana, 2011 13(2019), 1, Seite 10 (DE-627)722410964 (DE-600)2679566-8 20070373 nnns volume:13 year:2019 number:1 pages:10 https://doaj.org/article/f04d9635adad4c46949dd26a22a333cf kostenfrei http://nacameh.cbsuami.org/volumenes/v13n1/Nacameh_v13n1p01_Toledo.pdf kostenfrei https://doaj.org/toc/2007-0373 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2019 1 10
language	English Spanish
source	In Nacameh 13(2019), 1, Seite 10 volume:13 year:2019 number:1 pages:10
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callnumber-first	Q - Science
author	Octavio Toledo
spellingShingle	Octavio Toledo misc QD415-436 misc meat batters misc potato starch misc wheat starch misc fat reduction misc instrumental texture misc Biochemistry Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture
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topic_title	QD415-436 Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture meat batters potato starch wheat starch fat reduction instrumental texture
topic	misc QD415-436 misc meat batters misc potato starch misc wheat starch misc fat reduction misc instrumental texture misc Biochemistry
topic_unstemmed	misc QD415-436 misc meat batters misc potato starch misc wheat starch misc fat reduction misc instrumental texture misc Biochemistry
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title	Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture
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title_sort	starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture
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title_auth	Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture
abstract	Starch botanical origin results in different properties related to differences in their amylose and amylopectin chains, restricting their use according to thermal process of the food to apply. Starch use in cooked sausages is as an extensor, to improve yield and texture. In this work, the effect of two types of starch, potato and wheat, on the instrumental texture, in fat reduced cooked meat batters, was studied. wheat starch at high concentrations of fat resulted in harder but more cohesive texture. Potato starch presented higher values for springiness, cohesiveness and resilience, incorporating to protein matrix since when the gelatinization temperature was reached (stabilizing fat before, during and after thermal treatment) more interactions with the different fat concentrations were made, enhancing elasticity and the internal bonds of the gel matrix, improving resilience. In this view, potato starch can be employed to improve texture in fat reduced cooked meat batters.
abstractGer	Starch botanical origin results in different properties related to differences in their amylose and amylopectin chains, restricting their use according to thermal process of the food to apply. Starch use in cooked sausages is as an extensor, to improve yield and texture. In this work, the effect of two types of starch, potato and wheat, on the instrumental texture, in fat reduced cooked meat batters, was studied. wheat starch at high concentrations of fat resulted in harder but more cohesive texture. Potato starch presented higher values for springiness, cohesiveness and resilience, incorporating to protein matrix since when the gelatinization temperature was reached (stabilizing fat before, during and after thermal treatment) more interactions with the different fat concentrations were made, enhancing elasticity and the internal bonds of the gel matrix, improving resilience. In this view, potato starch can be employed to improve texture in fat reduced cooked meat batters.
abstract_unstemmed	Starch botanical origin results in different properties related to differences in their amylose and amylopectin chains, restricting their use according to thermal process of the food to apply. Starch use in cooked sausages is as an extensor, to improve yield and texture. In this work, the effect of two types of starch, potato and wheat, on the instrumental texture, in fat reduced cooked meat batters, was studied. wheat starch at high concentrations of fat resulted in harder but more cohesive texture. Potato starch presented higher values for springiness, cohesiveness and resilience, incorporating to protein matrix since when the gelatinization temperature was reached (stabilizing fat before, during and after thermal treatment) more interactions with the different fat concentrations were made, enhancing elasticity and the internal bonds of the gel matrix, improving resilience. In this view, potato starch can be employed to improve texture in fat reduced cooked meat batters.
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title_short	Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture
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