Czech J. Food Sci., 2009, 27(10):S342-S345 | DOI: 10.17221/1085-CJFS

Improving Microwave Heating using Polysaccharides as Thickeners

L. M. Guardeño¹, M. Hernández-Carrión¹, J. M. Catala-Civera², P. Plaza², L. Pérez-Munuera¹, I. Hernando^*,1

¹ Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos and

² Research Institute ITACA, Universidad Politécnica de Valencia, 46022 Valencia, Spain *E-mail: mihernan@tal.upv.es

The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and κ-carrageenan and native and modified starches were used as thickeners. Five model systems were prepared, each one with a different polysaccharide, salt, and water. Dielectric loss factor (ε'') was measured and penetration depth of the electric field was calculated at 20 and 40°C at 2450 GHz. The results showed that ε'' increased significantly (P < 0.05) when temperature rose in all the model systems. Moreover, ε'' decreased significantly (P < 0.05) when the polysaccharide concentration rose in the systems elaborated with starch (both native and modified). The penetration depth increased significantly at 40°C when native starch concentration rose. Not significant differences due to the thickener concentration were found in the depth penetration values in the other model systems, both at 20 and 40°C.

Keywords: polysaccharides; salt; starch; carrageenan; sauces; microwaves; microstructure; dielectric properties

Published: June 30, 2009  Show citation