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.
Highlights
Cassava (Manihot esculenta C.) and yam (Dioscorea rotundata) are some of the most profitable tubers in the agroindustrial sector in Colombia, especially in the Caribbean Region (González Vega, 2012; AGRONET, 2015)
The main product that can be obtained from these crops is starch, one of the most used additives in the food industry as a stabilizing, gelling, binder or thickener agent (Alvis et al, 2008)
The food industry has opted for the use of physically modified starches, due to the absence of chemicals in their production (Jayakody et al, 2009)
Summary
Cassava (Manihot esculenta C.) and yam (Dioscorea rotundata) are some of the most profitable tubers in the agroindustrial sector in Colombia, especially in the Caribbean Region (González Vega, 2012; AGRONET, 2015). It is evidenced that the creams with PCS in 30/30 and 40/20 ratios; and PCAS in the 40/20 starch/flour ratio, presented higher apparent viscosity values than those referred to the commercial cream at low strain rates.
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