Effect of Different Corn Starches on Microstructural, Physical and Sensory Properties of Gluten-Free White Sauces Formulated with Soy Protein and Inulin

摘要

Different corn starches were used to prepare gluten-free white sauces made withnsoy protein and inulin. A remarkable different microstructure between saucesnmade with modified or native starches was observed. The former were characterizednby a packed matrix of swollen starch granules, while the latter showed a fewnstarch granule remnants dispersed in a starch polymer–protein–inulin continuousnphase. These microstructural differences were related to significant differencesn(P < 0.05) in the apparent viscosity values observed between sauces made withnmodified or native starches. Moreover, sauces made with waxy starches exhibitednstable apparent viscosity values throughout refrigeration storage. Syneresis wasnnegligible even in sauces made with native starch, proving the high water retentionncapacity of the soy protein–inulin–starch polymer matrix. In general, sauces madenwith modified starches had stable color parameters throughout storage and werenpreferred by consumers, which make them interesting in the development of thisntype of product.