Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 423820
Title Influence of swelling of vegetable particles on structure and rheology of starch matrices
Author(s) Silva, E.; Scholten, E.; Linden, E. van der; Sagis, L.M.C.
Source Journal of Food Engineering 112 (2012)3. - ISSN 0260-8774 - p. 168 - 174.
DOI https://doi.org/10.1016/j.jfoodeng.2012.03.037
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) childrens food preferences - scanning microscopy clsm - pasta products - energy-density - quality - flour - spaghetti - obesity - dough - pea
Abstract High volume fractions of dried broccoli particles (up to 20% v/v) were incorporated in a starch dough. The concentration of pre-gelatinized starch was varied between 10 and 30%. The addition of 20% v/v dried broccoli powder, causes a significant increase in the shear modulus. For pure starch, the modulus increased with increasing pre-gelatinized starch concentration, whereas the shear modulus of starch containing broccoli particles decreased with increasing pre-gelatinized starch concentration. From viscosity measurements in the dilute regime, the swelling of the broccoli particles was determined. When dispersed in water the dried broccoli particles can swell to up to 7.6 times, and this swelling capacity has a significant effect in the rheological behavior of starch dough systems. When volume fractions up to 20% (v/v) are incorporated, the system acts as a cellular material, instead of a gelled matrix with dispersed particles. This observation was confirmed with confocal scanning laser microscopy.
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