Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce

The aim of this study was to investigate the effects of non-starch hydrocolloids (NSH) on the physicochemical properties and stability of a béchamel 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 rheologically characterized at day 2, 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. Besides, sensory tests demonstrated that there were no significant differences in taste and general preference between the hydrocolloid sauces and the model system.