Starches
Pages 75-82
DOI: https://doi.org/10.1094/1891127012.008
ISBN: 1-891127-01-2
Abstract
Topics Covered
- Sauces, Gravies, and Soups
- Retorted Products
- Frozen and Dry Products
- Dressings
- Emulsion Stability
- Texture
- Meat Products
- Comminuted Products
- Surimi
- Troubleshooting
Introduction to Chapter
This category represents a wide variety of food products with diverse demands on starch functionality. Starch functions not only as a thickener, but also provides the texture and mouthfeel to these products. Chemically modified starches have allowed the commercial production and distribution of soups, sauces, and gravies. The high-heat processing and long shelf life usually associated with these products demand the use of highly stable starches.
The selection of a starch depends on the pH of the system and the production process, including cooking temperature and shear, that the starch will undergo. These parameters determine the amount of crosslinking required, and the storage conditions of the product dictate the substitution level required. A substituted starch maintains freeze-thaw stability and long-term water-holding capacity in products stored at ambient or refrigeration temperatures. Improper selection of a starch may reduce the shelf life and result in an inferior product.
Soups, sauces, and gravies typically fall into two categories, low acid (pH > 4.5) and acid. Low-acid products include chicken and turkey gravy, dairy-based pasta sauces, and cheese sauces. Acid products include barbecue and chili sauces, tomato-based pasta sauces, and salsa. Acidity level dictates to a large extent how the product will be processed. Low-acid foods must undergo a rigorous heat process to assure microbiological stability (see Chapter 5).
