Influence of Fiber Addition on White Sauces Made with Corn Starch: Effect on Their Freezing/Thawing Stability.

Abstract

Fiber-enriched white sauces with apple (AF401), potato (KF200), and microcrystalline cellulose (MCC) were selected among six white sauces, all of them elaborated by replacing corn starch and milk with 3% of different dietary fibers. It was investigated the freezing/thawing (F/T) stability of these three enriched white sauces studying their physico-chemical (color, syneresis percentage, total soluble solids content), rheological (viscoelastic and steady measurements), and sensorial properties before and after a freezing/thawing treatment. White sauce with MCC resulted in being the most like the control (without fiber) showing a higher elasticity and a heat stability. Moreover, the sauce elaborated with MCC has a sensorial profile as a traditional corn starch sauce with high "creaminess" and lower "heterogeneity" after the F/T treatment. Therefore, the properties provided by MCC make this product interesting in food design, and MCC sauce could be used as an industrial frozen fiber-enriched white sauce. PRACTICAL APPLICATION: These days, there is an increase in the demand of precooked frozen dishes due to current lifestyles and because the use of fiber exhibits many proven health benefits. A béchamel sauce made from corn starch and enriched with different fibers was elaborated, frozen and thawed in microwave. Both fresh and frozen/thawed microcrystalline cellulose (MCC) sauces exhibited very similar rheological and sensorial properties to an industrial and traditional frozen white sauce without fiber. Therefore, MCC-enriched white sauce resulted to be a feasible strategy to produce a white sauce suitable for frozen dishes with good functional properties and sensorial quality.