Characterization and utilization of hydroxypropylated rice starches for improving textural and storage properties of rice puddings.
Characterization and utilization of hydroxypropylated rice starches for improving textural and storage properties of rice puddings.
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DOI：
10.1016/j.ijbiomac.2017.07.109
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发表时间：
2017-12
影响因子：
8.2
通讯作者：
Abeera Moin;T. M. Ali;A. Hasnain
中科院分区：
文献类型：
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作者：
Abeera Moin;T. M. Ali;A. Hasnain
研究了羟丙基化对Basmati和Irri大米淀粉的理化性质的影响。研究了羟丙基淀粉对大米布丁贮藏性、质构稳定性和感官特性的影响。通过用分离自巴基斯坦的两种主要稻米品种Irri和Basmati的天然淀粉和羟丙基化淀粉替代3%、5%和10%的Irri米粉来制备布丁。在用羟丙基化淀粉和天然香米淀粉制成的布丁中未观察到脱水收缩。相反，Irri米粉和Irri淀粉制备的布丁表现出较差的保存品质。感官分析表明，大米淀粉的改性并没有显着改变布丁的颜色，风味，口味和整体接受性。结果表明，大米布丁，一个非常受欢迎的南亚甜点，可以用羟丙基化淀粉制备具有改善的存储特性，而不改变产品的味道和可接受性。
This work investigated the effect of hydroxypropylation on the physicochemical characteristics of Basmati and Irri rice starches with milk and water. The effect of hydroxypropylated starches on the storage, texture stability and sensory characteristics of rice pudding was studied. Pudding was prepared by replacing 3%, 5% and 10% of Irri rice flour with native and hydroxypropylated starches isolated from two predominant rice varieties of Pakistan; Irri and Basmati. Syneresis was not observed in pudding made with hydroxypropylated starches and native basmati starch. On the contrary, pudding prepared with Irri rice flour and Irri starches showed poor keeping quality. Sensory analysis showed that modification of rice starches did not significantly alter the color, flavor, taste and overall acceptability of pudding. The results suggested that rice pudding, a very popular dessert of South Asia could be prepared with improved storage characteristics using hydroxypropylated starches without altering the taste and acceptability of the product.