Development of a restructured alginate food particle suitable for high temperature-short time process validation
Cylindrical particles of alginate and alginate/starch food purée were developed for use as carriers in a microbiological time temperature integrator (TTI). The mechanical properties of the restructured food particle, stress (σf) and strain at failure (εf), were studied as a function of different composition parameters (alginate and food concentration, pH, type of food added, and addition of starch). Addition of food purée produced gels that were weaker than pure alginate ones, although no differences in mechanical properties were obtained among the three levels of food purée concentration studied in this work. However, the type of food significantly affected these rheological parameters, producing the weakest gel when artichoke purée was added to the alginate. The pH also affected the mechanical properties: the lower the pH, the weaker the particle. When starch was added, the particles developed could be frozen without losing their mechanical resistance and handling. The results indicated that particles containing 2% alginate and 4% starch showed the best mechanical stability.
| Main Authors: | , , , , |
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| Format: | artículo biblioteca |
| Published: |
Elsevier BV
1997-10
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| Online Access: | http://hdl.handle.net/10261/333230 |
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