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Abstract: The microstructural, physical, and sensory properties of low‐fat sauces made with different starches, soy protein, and inulin as a fat replacer were analyzed. Gluten‐free waxy starches—rice and corn—were selected as well as soy protein to obtain sauces suitable for celiac and lactose intolerant consumers. Light microscopy was used to visualize the swollen starch granules dispersed in a...
This work studies the structure of starch granules during different steps in the production of frozen battered squid rings, using image analysis and microscopy techniques. Frozen battered squid was prepared with four different batter formulations including wheat flour, corn flour, salt and leavening agent and subjected to pre-frying, freezing and final frying to obtain an industrial product. A control...
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