Effect of Emulsifier Addition on the Deterioration of White Sauce by Freezing

When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial standards, a low FN is taken as an indication of inferior quality, deemed unsuitable for end-product usage. Hence, LMA-affected grains are either rejected or downgraded to feed grade at the grain receiving point. However, previous studies have found no substantial correlation between low FN-LMA and bread quality. The present study extends previous investigations to semi-solid food, evaluating the physical quality of fresh white sauce processed from LMA-affected flour. Results show that high-LMA flours had low FNs and exhibited poor pasting characteristics. However, gelation occurred in the presence of other components during fresh white sauce processing. This demonstrates that LMA-affected flours may have new applications in low-viscosity products.

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Cooling Rates and Bacterial Growth in Food Prepared and Stored in Quantity . I. Broth and White Sauce

Journal of the American Dietetic Association ◽

10.1016/s0002-8223(21)23342-7 ◽

1955 ◽

Vol 31 (2) ◽

pp. 124-132 ◽

Cited By ~ 1

Author(s):

Karla Longrée ◽

James C. White

Keyword(s):

Bacterial Growth ◽

Cooling Rates ◽

White Sauce

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THE EFFECT OF SOME SELECTED FACTORS ON THE COOLING OF FOOD UNDER REFRIGERATION1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-23.5.142 ◽

1960 ◽

Vol 23 (5) ◽

pp. 142-150 ◽

Cited By ~ 4

Author(s):

Lenora Moragne ◽

Karla Longree ◽

James C. White

Keyword(s):

Air Temperature ◽

Air Temperatures ◽

White Sauce

The purpose of this investigation was to study the effect on refrigerator temperatures and on cooling times of white sauce placed under refrigeration by using still air and circulated air, by loading the refrigerator with varying amounts of sauce (8, 16, and 32 gal.), by distributing the load in various ways in the refrigerator (4 and 8 batches), and by placing the sauce in the refrigerator at two initial temperatures (140° and 80°F.). Results indicated that the refrigerator air temperatures and the total cooling times of the sauces were significantly influenced by the variables used in this investigation. When the air was circulated, the air temperature in the refrigerator was drastically reduced and the total cooling times were shortened. The larger total loads of sauce gave longer total cooling times; distribution of the sauce into numerous small batches gave more efficient cooling. When the sauce was pre-cooled the refrigerator air temperatures were lowered and total cooling times were shortened.

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The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes in Broth, Cooked Ham and White Sauce

Journal of Food Safety ◽

10.1111/jfs.12023 ◽

2013 ◽

Vol 33 (1) ◽

pp. 59-70 ◽

Cited By ~ 5

Author(s):

Simbarashe Samapundo ◽

Tom Anthierens ◽

Jerry Ampofo-Asiama ◽

Ramize Xhaferi ◽

Ilse Van Bree ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Cooked Ham ◽

White Sauce

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Nutritional and biological value of functional canned minced meat from Thorny skate (Amblyraja radiate)

Fisheries ◽

10.37663/0131-6184-2021-2-104-107 ◽

2021 ◽

Vol 2021 (2) ◽

pp. 104-107

Author(s):

Sergey Raybulov ◽

Yulia Shokina

Keyword(s):

Experimental Data ◽

Amino Acid ◽

Nutritional Value ◽

Atlantic Cod ◽

New Products ◽

Biological Value ◽

Food Substance ◽

Minced Meat ◽

White Sauce ◽

Recommended Level

The paper presents the results of a study of indicators that characterize the nutritional and biological value of new functional products-canned minced thorny skate with the addition of Atlantic cod – «Meatballs of stingray and cod in tomato sauce» and «Thorny skate and cod in white sauce». The content of 100 g of the product of the main food nutrients, namely, protein – from 8.4 to 10.0 g, fat – from 2.6 to 6.7 g, carbohydrates – from 10.2 to 18.1 g, depending on the recipe, was experimentally established. Studies have confirmed the high content of minor food substance – chondroitin sulfate (CS) – in canned thorny skate from 250 to 270 mg per 100 g of the product, which provides the recommended level of adequate consumption from 35.7 to 38.6%. On the basis of experimental data on the amino acid composition of the protein of new products, the indicators characterizing the biological value are calculated. Based on the results of the study, a reasonable conclusion was made about the high nutritional value and the presence of functional properties in canned thorny skate with the addition of Atlantic cod.

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