Chitosan effects on physical properties, texture, and microstructure of flat rice noodles

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• 作者：Phatthranit Klinmalai^a ; Tomoaki Hagiwara^b ; Takaharu Sakiyama^b ; Savitree Ratanasumawong^a ; ^{fagistt@ku.ac.th}
• 关键词：Chitosan ; Rice noodle ; Rice ; Gluten-free ; Protein network
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PA
• 页码：117-123
• 全文大小：847 K
• 卷排序：76

文摘

Acetic acid induced the formation of protein networks in flat rice noodles. The induced protein networks restricted the interference effects of chitosan. Chitosan decreased the whiteness of rice flour noodles. Chitosan retarded the increase of rice flour gel hardness during storage. Chitosan retarded the decrease of rice flour gel springiness during storage.