The effect of rice aging on the freeze-thaw stability of rice flour gels
- 作者：Wattinee Katekhong ; Sanguansri Charoenrein ; fagisscr@ku.ac.th
- 关键词：Rice ; Aging ; Freeze-thaw stability ; Gels
- 刊名：Carbohydrate Polymers
- 出版年：2012
- 期刊代码：14_01448617
- 类别：ch
- 出版时间：1 July, 2012
- 卷：89
- 期：3
- 页码：777-782
- 文件大小：653 K
摘要
This study investigated the effect of aging rice on the freeze-thaw stability of rice flour gels since repeated freeze-thaw cycles can lead to reduced food quality. A rice grain cultivar called 鈥楰hoa Dawk Mali 105鈥?was aged for three different time periods, ranging from 0 to 12 months. Rice gels made from the aged rice were then freeze-thawed for up to 5 cycles. Repeated freeze-thaw cycles lead to an increase in syneresis values and hardness with increasing rice aging. Differential scanning calorimetry showed an increase in the enthalpy of melting of the amylose-lipid complex after 5 freeze-thaw cycles and an increase in peak gelatinization temperature and gelatinization enthalpy with longer rice aging. Moreover, aging length of the rice correlated significantly with a decrease in peak viscosity and breakdown but also an increase in final viscosity and setback. These results demonstrate that aging the rice reduced the freeze-thaw stability of the rice flour gels.