Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels

Charoenrein, Sanguansri; Tatirat, Orawan; Rengsutthi, Kategunya; Thongngam, Masubon

doi:10.1016/j.carbpol.2010.07.056

Cited by 179 publications

(75 citation statements)

References 29 publications

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“…The second cycle (after 8 days total) was not significantly different for both starches at all OE levels aside from the DM of the CP. The syneresis data was expected to show lower values than the pure starch, but it was higher as confirmed by the data (Charoenrein et al, 2011). This data could mean that OE interacted with amylose or controlled water mobility thus reduced setback (lower retrogradation), but that was at 50℃.…”

Section: Freeze-thaw Stability (Syneresis)supporting

confidence: 53%

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Alamri

Mohamed

Hussain

et al. 2013

FSTR

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The physical properties of chickpeas (CP) (Cicer arietinum var. surutato) and Turkish dry beans (TB) (Phaseolus vulgaris var. pinto) starches, as affected by Abelmoschus esculentus extract (OE), were examined. The properties were examined by rapid visco-analyzer (RVA), Brookfield viscometer, differential scanning calorimetry (DSC), and texture analyzer. The extract (OE) was added at 5, 10, and 15% of the starch to develop dry or wet blends. The RVA revealed that the peak and final viscosity as well as the setback of both starches were reduced in the presence of OE. The higher peak temperature (DSC) of the blends indicates slower starch gelatinization. Brookfield profiles demonstrated increase in shear stress at higher shear rate confirming pseudoplasticity of the system (n < 1). Arrhenius type model showed that starch blends viscosities exhibited higher activation energy indicating temperature dependency. Generally, it can be concluded that OE has changed the properties of the starches, particularly, by decreasing viscosity, setback, and pseudoplasticity, gel hardness, and increasing syneresis of gels.

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Section: Freeze-thaw Stability (Syneresis)supporting

confidence: 53%

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Alamri

Mohamed

Hussain

et al. 2013

FSTR

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“…; Charoenrein et al . ). Rice quality and physicochemical analysis, texture analysis, and measurements of palatability and eating quality for frozen‐cooked rice have not been studied so far.…”

Section: Introductionmentioning

confidence: 97%

Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen‐Cooked Rice by Correlating Consumer Acceptance

Kwak

Kim

Jeong

2015

Journal of Food Quality

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Physicochemical properties and consumer evaluation of frozen-cooked rice made in five rice varieties were investigated. Rice quality evaluation, physicochemical analyses, rapid viscometer analysis, texture measurements and mechanical sensory measurements were conducted. Consumer acceptance test was conducted with 51 consumers. Consumer acceptance ratings were highly correlated with hardness (r = −0.849) and stickiness (r = 0.958) of texture. Toyo taste value was highly correlated with consumer acceptance (r = 0.726), but eating quality measurement was not correlated with consumer acceptance (r = −0.018). Partial least square regression between mechanical parameters and consumer acceptance ratings showed which mechanical measurements have more influence on the determination of consumer acceptance of frozen-cooked rice. There were two positive instrumental indicators -ratio of cracked kernel and stickiness -and two negative onesbreakdown of rapid viscometer analysis and hardness. These mechanical parameters can be used as primary indices to screen rice varieties for high quality frozencooked rice. PRACTICAL APPLICATIONSThere were many mechanical indicators in determining the quality of raw rice and cooked rice. However, there was no study that indicates that mechanical indicators are the key factors representing consumer acceptance of frozen-cooked rice in the overall aspects of these indicators. Four mechanical indicators -ratio of cracked kernel, stickiness, hardness and breakdown of rapid viscosity analysis -showed higher influence on the consumer acceptance of frozen-cooked rice. Applying these indicators would reduce the amount of cultivar screening efforts to select proper rice varieties for frozen-cooked rice processing.

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“…The rate of retrogradation is affected by a number of factors, such as the amylose to amylopectin ratio (Fredriksson, Silverio, Andersson, Eliasson, & Åman, 1998), temperature (Silverio, Fredriksson, Andersson, Eliasson, & Åman, 2000), water content (Zhou, Wang, Yoo, & Lim, 2011), lipids (Peterson, Eller, Fanta, Felker, & Shogren, 2007), hydrocolloids (Charoenrein, Tatirat, Rengsutthi, & Thongngam, 2011), sugars (Cairns, Miles, & Morris, 1991) and botanical source of the starch (Inaba, Hatanaka, Adachi, Matsumura, & Mori, 1994). Variation in molecular structure of starch induced either through genetic manipulation (to alter the pathway of starch biosynthesis) alters the retrogradation behavior of starch.…”

Section: Introductionmentioning

confidence: 99%

The effect of partial gelatinization of corn starch on its retrogradation

Wang

Liu

et al. 2013

Carbohydrate Polymers

100

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Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels

Cited by 179 publications

References 29 publications

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen‐Cooked Rice by Correlating Consumer Acceptance

The effect of partial gelatinization of corn starch on its retrogradation

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