Non-starch Hydrocolloids in a Sauce

June 9/Ghent, Belgium/Journal of Technology & Science -- According to a study from Ghent, Belgium, "The aim of this study was to investigate the effects of non-starch hydrocolloids (NSH) on the physicochemical properties and stability of a bechamel sauce. Three different NSH (guar gum, xanthan gum and carboxymethylcellulose) were added at two concentrations (0.10 wt.% and 0.25 wt.%) hereby replacing an equal amount of modified starch."

"Sauce batches were stored at refrigerated temperatures during four weeks and were "theologically characterized at day two, 16 and 30 after preparation. The addition of all hydrocolloids caused a marked increase of the consistency index compared to the model system whereas this parameter decreased for all sauces during refrigerated preservation. The yield stress was also increased by the NSH. Furthermore all studied NSH reduced the amount of syneresis, with xanthan gum being the most effective," wrote B. Heyman and colleagues, University of Ghent.

The researchers concluded, "Besides, sensory tests demonstrated that there were no significant differences in taste and general preference between the hydrocolloid sauces and the model system."

Heyman and colleagues published the results of their research in the Journal of Food Engineering ("Effects of Non-starch Hydrocolloids on the Physicochemical Properties and Stability of a Commercial Bechamel Sauce." Journal of Food Engineering, 2010;99(2):115-120).

For additional information, contact B. Heyman, University of Ghent, Dept. of Food Safety & Food Qual, Laboratory Food Technology & Engineering, Faculty Bioscience Engineering, Coupure Links 653, B-9000 Ghent, Belgium.

From the June 21, 2010, Prepared Foods E-dition