51
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Qiu S, Yadav MP, Zhu Q, Chen H, Liu Y, Yin L. The addition of corn fiber gum improves the long-term stability and retrogradation properties of corn starch. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.04.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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52
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Li QQ, Wang YS, Chen HH, Li M, Xia F. Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage. STARCH-STARKE 2017. [DOI: 10.1002/star.201600317] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Qian-Qian Li
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province P.R. China
| | - Yu-Sheng Wang
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province P.R. China
| | - Hai-Hua Chen
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province P.R. China
| | - Man Li
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province P.R. China
| | - Fei Xia
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province P.R. China
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53
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Yu L, Turner M, Fitzgerald M, Stokes J, Witt T. Review of the effects of different processing technologies on cooked and convenience rice quality. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.009] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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54
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Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage. J FOOD QUALITY 2017. [DOI: 10.1155/2017/4247132] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Rice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature. In this study sucrose ester (SE), glycerol monostearate (GMS), and sodium stearoyl lactylate (SSL) were added to rice flour and corresponding rice gels. Then, gelatinization properties, retrogradation characteristics, texture, and water content of these rice gels were investigated at 4°C and −20°C storage, respectively. The results demonstrated that the rice gels with 0.2% GMS had the lowest retrogradation index (ΔHr/ΔHg) (11.84%) and hardness (1359 g) at 4°C for a 10 d period, which was significantly lower in comparison to control and the other two emulsifiers (P<0.05). Adhesiveness and water content were increased compared to the other samples. Furthermore, the retrogradation of rice gels stored at 4°C was comparatively rapid compared to gels stored at −20°C. Gel samples stored at −20°C were still acceptable for more than 15 days. Thus it was revealed that GMS has the potential to retard starch retrogradation and produce high-quality rice products in preservation.
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55
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Recrystallization and in vitro digestibility of wrinkled pea starch gel by temperature cycling. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.033] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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56
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JUNG KJ, LEE H, LEE SH, KIM JC. Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.07816] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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57
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Harnkarnsujarit N, Kawai K, Suzuki T. Impacts of freezing and molecular size on structure, mechanical properties and recrystallization of freeze-thawed polysaccharide gels. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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58
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Tao H, Wang P, Wu F, Jin Z, Xu X. Effect of freezing rate on rheological, thermal and structural properties of frozen wheat starch. RSC Adv 2016. [DOI: 10.1039/c6ra11287k] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Native wheat starch was frozen at different rates (0.18, 0.37 and 1.54 °C min−1) and then evaluated for dough making.
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Affiliation(s)
- Han Tao
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- School of Food Science and Technology
| | - Pei Wang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- China
| | - Fengfeng Wu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- School of Food Science and Technology
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- School of Food Science and Technology
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59
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Xia W, Liu C, Luo S, Xu X, Fu G. Effect of low temperature on the retrogradation behavior of rice gels with different milling degrees. STARCH-STARKE 2015. [DOI: 10.1002/star.201500128] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Wen Xia
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi China
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute; Chinese Academy of Tropical Agricultural Sciences; Zhanjiang China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi China
| | - Xingfeng Xu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi China
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60
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Wang S, Li C, Copeland L, Niu Q, Wang S. Starch Retrogradation: A Comprehensive Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12143] [Citation(s) in RCA: 798] [Impact Index Per Article: 88.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shujun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Caili Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Les Copeland
- Faculty of Agriculture and Environment, The Univ. of Sydney; NSW 2006 Australia
| | - Qing Niu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
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61
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Yu S, Zhang Y, Li H, Wang Y, Gong C, Liu X, Zheng X, Kopparapu NK. Effect of freeze-thawing treatment on the microstructure and thermal properties of non-waxy corn starch granule. STARCH-STARKE 2015. [DOI: 10.1002/star.201500109] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shifeng Yu
- College of Food and Bioengineering; Qiqihar University; Qiqihar P.R. China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; Brisbane Queensland Australia
| | - Yongchun Zhang
- College of Food and Bioengineering; Qiqihar University; Qiqihar P.R. China
| | - Hongyan Li
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; Brisbane Queensland Australia
| | - Yan Wang
- College of Food and Bioengineering; Qiqihar University; Qiqihar P.R. China
| | - Chunyu Gong
- College of Food and Bioengineering; Qiqihar University; Qiqihar P.R. China
| | - Xiaolan Liu
- College of Food and Bioengineering; Qiqihar University; Qiqihar P.R. China
| | - Xiqun Zheng
- College of Food and Bioengineering; Qiqihar University; Qiqihar P.R. China
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62
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Tao H, Yan J, Zhao J, Tian Y, Jin Z, Xu X. Effect of multiple freezing/thawing cycles on the structural and functional properties of waxy rice starch. PLoS One 2015; 10:e0127138. [PMID: 26018506 PMCID: PMC4446316 DOI: 10.1371/journal.pone.0127138] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2014] [Accepted: 04/13/2015] [Indexed: 11/18/2022] Open
Abstract
The structural and functional properties of non-gelatinized waxy rice starch were investigated after 1, 3, 7, and 10 freezing/thawing cycles. Freezing caused an increasing damaged starch from 1.36% in native waxy rice starch to 5.77% in 10 freezing/thawing-treated starch (FTS), as evidenced by the cracking surface on starch granules. More dry matter concentration was leached, which was characterized by high amylopectin concentration (4.34 mg/mL). The leaching was accompanied by a decrease in relative crystallinity from 35.19% in native starch to 31.34% in 10 FTS. Freezing treatment also led to significant deviations in the functional characteristics, for instance decreased gelatinization temperature range, enthalpy, and pasting viscosities. The resistant starch content of 10FTS significantly decreased from 58.9% to 19%, whereas the slowly digested starch content greatly increased from 23.8% in native starch to 50.3%. The increase in susceptibility to enzyme hydrolysis may be attributed to porous granular surface, amylopectin leaching, and the decrease in the relative crystallinity caused by freezing water.
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Affiliation(s)
- Han Tao
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Juan Yan
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu Province, China
- * E-mail:
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63
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Kwak HS, Kim M, Jeong Y. Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen-Cooked Rice by Correlating Consumer Acceptance. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12138] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Affiliation(s)
- Han Sub Kwak
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
| | - Misook Kim
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
| | - Yoonhwa Jeong
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
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64
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Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.025] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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65
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Zameni A, Kashaninejad M, Aalami M, Salehi F. Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. Journal of Food Science and Technology 2014; 52:5914-21. [PMID: 26345008 DOI: 10.1007/s13197-014-1679-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/26/2014] [Accepted: 12/08/2014] [Indexed: 11/29/2022]
Abstract
Hydrocolloids are macromolecular carbohydrates that are added to many foodstuffs to achieve the appropriate rheological and textural properties and to prevent synersis or to increase the viscosity and stability of foodstuffs. In this study the effect of different thermal treatments (25, 50, 75, 100 and 121°C for 20 min) and freezing treatments (-18 and -25 °C for 24 h) on rheological, textural and color change of basil seed gum as a new source of hydrocolloids was investigated. The results demonstrated that basil seed gum solutions had desirable rheological and textural properties. Power law model well described non-newtonian pseudoplastic behavior of basil seed gum in all conditions. When the hydrocolloid samples were heated or frozen, increase in viscosity of basil seed gum solutions was observed. Hardness, adhesiveness and consistency of basil seed gel for control sample were 13.5 g, 16.79, 52.59 g.s, respectively and all increased after thermal treatments. The results revealed that basil seed gum has the excellent ability to stand against heat treatment and the highest hardness, adhesiveness and consistency value of gum gels were observed in sample treated at 121 °C for 20 min. In addition this gum gel has the good ability to stand against freeze-thaw treatment and its textural properties improved after freezing. Therefore, basil seed gum can be employed as a textural and rheological modifier in formulation of foods exposed to thermal and freezing temperatures.
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Affiliation(s)
- Akefe Zameni
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahdi Kashaninejad
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mehran Aalami
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fakhreddin Salehi
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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66
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Katekhong W, Charoenrein S. Effect of rice ageing and freeze-thaw cycle on textural properties of cooked rice (Oryza sativaL.) cv. Khao Dawk Mali 105. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12544] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Wattinee Katekhong
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Sanguansri Charoenrein
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
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67
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Long-term storability of rough rice and brown rice under different storage conditions. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.eaef.2013.12.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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68
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Yu S, Zhang Y, Ge Y, Zhang Y, Sun T, Jiao Y, Zheng XQ. Effects of Ultrasound Processing on the Thermal and Retrogradation Properties of Nonwaxy Rice Starch. J FOOD PROCESS ENG 2013. [DOI: 10.1111/jfpe.12048] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shifeng Yu
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Yongchun Zhang
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Yin Ge
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Ying Zhang
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Tianying Sun
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Yan Jiao
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Xi-Qun Zheng
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
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69
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Huang M, He G, Chen S, Cui M, Ma L, Liu Y. Optimisation of a quality improver for instant rice and its quality properties. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12343] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Meihua Huang
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang University; Hangzhou 310058 China
| | - Guoqing He
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang University; Hangzhou 310058 China
| | - Shupan Chen
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang University; Hangzhou 310058 China
| | - Meilin Cui
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang University; Hangzhou 310058 China
| | - Lisha Ma
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang University; Hangzhou 310058 China
| | - Yankun Liu
- Heilongjiang Agricultural Company Limited; Harbin 150000 China
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70
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Jongsutjarittam N, Charoenrein S. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake. Carbohydr Polym 2013; 97:306-14. [PMID: 23911450 DOI: 10.1016/j.carbpol.2013.04.087] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2013] [Revised: 04/25/2013] [Accepted: 04/27/2013] [Indexed: 11/25/2022]
Abstract
This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for WF substitution to improve the firmness in freeze-thawed cake.
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Affiliation(s)
- Nisachon Jongsutjarittam
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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71
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Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2013; 2013:549192. [PMID: 26904602 PMCID: PMC4745534 DOI: 10.1155/2013/549192] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/26/2013] [Revised: 05/11/2013] [Accepted: 05/20/2013] [Indexed: 11/17/2022]
Abstract
The retrogradation rate of waxy rice starch gel was investigated during storage at temperatures in the vicinity of the glass transition temperature of a maximally concentrated system (T g '), as it was hypothesized that such temperatures might cause different effects on retrogradation. The T g ' value of fully gelatinized waxy rice starch gel with 50% water content and the enthalpy of melting retrograded amylopectin in the gels were investigated using differential scanning calorimetry. Starch gels were frozen to -30°C and stored at 4, 0, -3, -5, and -8°C for 5 days. The results indicated that the T g ' value of gelatinized starch gel annealed at -7°C for 15 min was -3.5°C. Waxy rice starch gels retrograded significantly when stored at 4°C with a decrease in the enthalpy of melting retrograded starch in samples stored for 5 days at -3, -5, and -8°C, respectively, perhaps due to the more rigid glass matrix and less molecular mobility facilitating starch chain recrystallization at temperatures below T g '. This suggests that retardation of retrogradation of waxy rice starch gel can be achieved at temperature below T g '.
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72
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YU SHIFENG, MA YING, ZHENG XIQUN. EFFECTS OF LOW- AND ULTRALOW-TEMPERATURE FREEZING ON RETROGRADATION AND TEXTURAL PROPERTIES OF RICE STARCH GEL DURING STORAGE. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00325.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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73
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Zaritzky N. Physical–Chemical Principles in Freezing. CONTEMPORARY FOOD ENGINEERING 2011. [DOI: 10.1201/b11204-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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74
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Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0526-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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