Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices

Ingrid Contardo, Pedro Bouchon*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

9 Citas (Scopus)

Resumen

X-ray micro-computed tomography (micro-CT) is a non-destructive method to study internal structures based on the differences in the strength of x-ray attenuation within a scanned material. In the field of food science, distinguishing certain components represents a challenge as food ingredients have low x-ray attenuation. The objective of this study was to explore the potential application of different agents to enhance x-ray attenuation in fried starch-gluten products, quantify oil content and air porosity, and analyze its microstructure using micro-CT. Control dough, dough stained with a Lugol solution (0.1% (w/w)) or with a BaCl2 solution (0.5% (w/w)), and samples fried in oil stained with Nile Red (0.05 g/L) or stained with Lugol solution and fried in Nile Red were examined. All agents studied improved x-ray attenuation in fried dough. Quantitative analysis of micro-CT images showed that samples attenuated with Nile Red exhibited the smaller standard deviation in oil content and air porosity. These results did not show significant differences with those determined by means of traditional analytical methods.

Idioma originalInglés
Páginas (desde-hasta)154-161
Número de páginas8
PublicaciónJournal of Food Engineering
Volumen237
DOI
EstadoPublicada - nov. 2018
Publicado de forma externa

Nota bibliográfica

Publisher Copyright:
© 2018 Elsevier Ltd

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