Comportamento do amido e suas propriedades em alimentos industrializados congelados

Abstract

The relentless pursuit of safe and high-quality food is a global concern, guided by international and national organizations that establish rigorous standards to ensure public health. In Brazil, research by the Brazilian Institute of Geography and Statistics (IBGE) reveals that 75.1% of consumed foods are processed, highlighting the importance of understanding not only what we consume daily but also how industrialized foods play a crucial role in this scenario. There hence, the analysis of starch behavior and its properties in frozen industrialized foods assumes significant importance. This study investigated changes in starch structure during the industrial process of frozen lasagnas, focusing on the occurrence of liquid sauce, a problem that has been increasing in the food industry. Understanding starch properties was essential to avoid inconsistency in the final texture of the product, preserving the producing company's image and guaranteeing the safety of its products. Analyses were conducted based on control items during the sauce cooking, checking if procedures were followed according to pre-established standards for cooking time and temperature, as well as microscopic analyses to evaluate starch granule stability and freeze-thaw cycles to assess product stability. Process deviations identified during analyses were duly addressed, significantly reducing the number of complaints on liquid sauce in industrial frozen lasagnas. The breakdown of starch granules during sauce cooking is directly related to gelatinization, resulting in the formation of a viscous paste. During cooling, syneresis occurs, leading to the formation of a liquid phase. This syneresis causes granule breakdown and affects the consistency and stability of the sauce.