Aroma behaviour during steam cooking within a potato starch-based model matrix.
Carbohydr Polym
; 95(1): 560-8, 2013 Jun 05.
Article
em En
| MEDLINE
| ID: mdl-23618307
ABSTRACT
To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM). Both aroma compounds that are naturally present in starch matrix and those that were added were analyzed. Both the aroma compounds naturally presented and those added had different behaviour depending on their physico-chemical properties (hydrophobicity, saturation vapour pressure, molecular weight, etc.). The physical state of potato starch influences of the retention of aromatized matrix with Starch gelatinization appearing to be the major phenomenon influencing aroma release.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Solanum tuberosum
/
Culinária
/
Odorantes
Idioma:
En
Ano de publicação:
2013
Tipo de documento:
Article