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Full-Text Articles in Food Science
Thermal Processing Effects On Rice Characteristics, Shuh-Ming Chang, Hsiu-Chen Yang
Thermal Processing Effects On Rice Characteristics, Shuh-Ming Chang, Hsiu-Chen Yang
Food Structure
Whole kernels of four cultivars of milled rice were treated under different conditions according to our traditional methods such as boiling, steaming, autoclaving or roasting with sand. During the vari ous processing conditions, the moisture contents of the kernel , heating temperatures, pressures and heating times were varied. In this paper, the physicochemical properties of those processed samples were investigated and compared.
Based on degree of gelatinization , water absorption index , water solubility index , swelling power, viscoamylograms and X-ray diffraction patterns, the propenies of waxy rice samples arc different from that of non -waxy rice samples. They are …
Influence Of Addition Of Polyols And Food Emulsifiers On The Retrogradation Rate Of Starch, M. Muira, A. Nishimura, K. Katsuta
Influence Of Addition Of Polyols And Food Emulsifiers On The Retrogradation Rate Of Starch, M. Muira, A. Nishimura, K. Katsuta
Food Structure
The influence of polyols and emulsifiers on hardening of non-glutinous rice starch gels has been investigated. The polyols and emulsifiers were added at concentrations of 6% (w/w) and 0.2% (w/w), respectively , to starch gels (starch content, 30%). The hardening rate and the initial viscoelastic values of gels were computed by analyzing static linear viscoelastic parameters (creep compliance) of the gels stored at 0 C for up to 3,000 minutes.
Hardening of gels, i.e., retrogradation of starch, could be described by a first order kinetic equation. Polyols prevented the retrogradation of starch, and formed rigid and stable gel matrices. Emulsifiers …