The effect of rice aging on the freeze-thaw stability of rice flour gels.
The effect of rice aging on the freeze-thaw stability of rice flour gels.
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DOI：
10.1016/j.carbpol.2012.04.007
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发表时间：
2012-07
影响因子：
11.2
通讯作者：
Wattinee Katekhong;S. Charoenrein
中科院分区：
文献类型：
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作者：
Wattinee Katekhong;S. Charoenrein
由于反复冻融循环会导致食品品质下降，本研究调查了陈化大米对米粉凝胶冻融稳定性的影响。对一个名为‘Khoa Dawk马里105’的水稻品种进行了三个不同时期的陈化，时间从0个月到12个月不等。然后，用陈化的大米制成的大米凝胶冻融多达5个循环。反复冻融循环会导致水解值和硬度随稻米陈化程度的增加而增加。差示扫描量热分析表明，大米冻融5次后，直链淀粉-脂肪复合体的熔融热增大，糊化峰值温度和糊化热随稻米陈化时间的延长而增大。此外，大米的陈化长度与峰值粘度和崩解度的降低显著相关，但最终粘度和回降值的增加也与陈化时间显著相关。这些结果表明，大米陈化降低了米粉凝胶的冻融稳定性。
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 ‘Khoa Dawk Mali 105’ 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.