Pasting and rheological properties of rice starch as affected by pullulan

A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size

“…Rheological characterization of gluten-free dough like rice flour is very interesting since it lacks gluten which is responsible for development of three-dimensional network. Numerous studies have been conducted on rheology of rice flours and starches (Ibanez et al, 2007;Ahmed, Ramaswamy, Ayad, Alli, & Alvarez, 2007;Zhu & Wang, 2012;Chen, Tong, Ren, & Zhu, 2014) whereas limited information is available on the selection of the appropriate commercial cultivars for production of gluten-free formulation. Furthermore, rheological characterization can provide the information on suitability of rice cultivars that can be used for producing gluten-free products.…”

Pasting investigation, SEM observation and the possible interaction study on rice starch–pullulan combination

“…Starch-hydrocolloid combinations have been extensively used in food industry [1] with the hope of modifying various characteristics of starch, such as pasting and rheological properties [2,3], retrogradation behaviors [4][5][6], and texture [7]. Taking the pasting properties for example, the addition of hydrocolloids in starch can modify the paste viscosity and overcome the shortcomings of native starch.…”

“…Based on our previous study [2], pullulan was found to have the ability of retarding the swelling and gelatinization of rice starch (RS), and the possible interactions between starch and pullulan were hypothesized to be responsible for this action. However, the mechanism of this action is still unclear, and additional evidence for the hypothesis is demanded.…”

Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

“…This is probably due to the fact that S-570 has more side chains in the molecular structure and could interact with more starch granules at high concentrations. Chen et al (14) also found that the addition of pullulan to normal rice starch decreased FV, SBV, and BV at a higher concentration of additive. These behaviors indicate that SEs containing both monoester and polyester may have some synergistic interactions including the effects on continuous phase for the formation of gel network and the intertwinement between SEs Values with different superscript letters within the same column are significantly different at p<0.05. molecules and starch granules (26).…”

“…The effects of locust bean gum on the rheological properties of five varieties of rice with different amylose contents have also been studied (13). Very recently, Chen et al (14,15) systematically studied the effects of pullulan on the physical and chemical properties of rice flour and its possible interaction models.…”