The pasting properties of sonicated waxy rice starch suspensions

Pandan aqueous extract (PAE) has traditionally been used as a food additive in Southeast Asia to enhance their flavor, color and health benefits. The purpose of this research was to investigate the effects of PAE on physico-chemical properties of normal rice starch (NRS) and waxy rice starch (WRS). Results indicate that addition of PAE significantly (p < 0.05) affected the physico-chemical properties of rice starches. For pasting properties, PAE significantly increased peak viscosity, breakdown and pasting temperature of NRS, while PAE decreased peak viscosity, breakdown, final viscosity and setback values of WRS. The addition of PAE to NRS and WRS significantly (p < 0.05) reduced gel hardness and gel adhesiveness by more than 50% compare to native control gels. The gelatinization thermal properties of both NRS and WRS were significantly (p < 0.05) increased when PAE was included. Only the gelatinization enthalpy of WRS was influence by the PAE. It was concluded that the addition of PAE considerably improved the thermal stability of WRS.

Download Full-text

Pasting Properties of Non-waxy Rice Starch-Hydrocolloid Mixtures

Starch - Stärke ◽

10.1002/star.200500459 ◽

2006 ◽

Vol 58 (5) ◽

pp. 223-230 ◽

Cited By ~ 53

Author(s):

Ji-Young Song ◽

Ji-Young Kwon ◽

Jungdo Choi ◽

Young-Chang Kim ◽

Malshick Shin

Keyword(s):

Pasting Properties ◽

Rice Starch ◽

Waxy Rice ◽

Waxy Rice Starch

Download Full-text

The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106410 ◽

2020 ◽

pp. 106410

Author(s):

Li Guo ◽

Yu Zhu ◽

Jiahao Li ◽

Yifan Gui ◽

Haiteng Tao ◽

...

Keyword(s):

Physicochemical Properties ◽

Rice Starch ◽

Branching Enzyme ◽

Waxy Rice ◽

Waxy Rice Starch

Download Full-text

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

International Journal of Food Science & Technology ◽

10.1111/ijfs.12691 ◽

2014 ◽

Vol 50 (3) ◽

pp. 744-749 ◽

Cited By ~ 14

Author(s):

Wenping Ding ◽

Yuehui Wang ◽

Wei Zhang ◽

Yongcheng Shi ◽

Donghai Wang

Keyword(s):

Physicochemical Properties ◽

Rice Flour ◽

Ozone Treatment ◽

Rice Starch ◽

Waxy Rice Flour ◽

Waxy Rice ◽

Waxy Rice Starch

Download Full-text

Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Foods ◽

10.3390/foods10102419 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2419

Author(s):

Yuheng Zhai ◽

Jiali Xing ◽

Xiaohu Luo ◽

Hao Zhang ◽

Kai Yang ◽

...

Keyword(s):

Physicochemical Properties ◽

Loss Modulus ◽

Rice Starch ◽

Scanning Calorimetry ◽

Freeze Thaw ◽

Textural Parameter ◽

Waxy Rice ◽

Pasting Temperature ◽

Starch Paste ◽

Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.

Download Full-text