Studies on the Degeneration of White Sauce Through Freezing

Abstract

Frozen-thawed white sauce tends to degrade remarkably than fresh one.
The degrees of degeneration were examined by organoleptic tests and rheological measurements.
The sauces were frozen and stored at -25--28°C. After 7 days, they were thawed in an icebox below 5°C and viscosity, thixotropic properties and volume of released water were measured immediately.
Rheological changes were perceived distinctly in relating to degeneration as shown by organoleptic tests of frozen-thawed sauce.
Additions of lecithin, sodium alginate, carageenan, or the mixture of these three additives at the level of 0.1%, showed no effect on prevention of changes.
Addition of sodium alginate at the level of 0.1% was partly effective on improvement of properties.