Studies of Retarding Agent for Decreasing Starch Retrogradation in Wankao (Rice Curd)

Abstract

WanKao (rice curd) products, included control and added pregelatinized waxy rice flour (PWRF) retarding agent, were prepared and evaluated by texture profile analysis and sensory evaluation. The results showed that the amylose complexing index of the WanKao products contained PWRF were higher than the control, and directly added α‐amylase or monoglycerides. Upon storage, WanKao products contained PWRF showed higher water activity and starch digestibility than those added α‐amylase or monoglycerides. The hardness and soluble starch content of WanKao products contained PWRF were significant lower than those of added α‐amylase or monoglycerides and the control. The WanKao products added PWRF also exhibited softer texture during storage. For sensory evaluation, the higher score of was the added PWRF‐D (contains 100 g of waxy rice flour, 200 g of water, 6% of monoglycerides and 400 mg/kg of α‐amylase) WanKao product presented higher overall acceptability than that of added α‐amylase, monoglycerides, and control either fresh or after low‐temperature storage (5C for 5 days). As a result, the texture qualities of WanKao could be improved by the addition of the PWRF and also the staling and retrogradation rates were further retarded. PRACTICAL APPLICATIONS Taiwan's consumers demand for high quality WanKao products, i.e., softer, slow to staling and retrogradation, and good acceptability. Our results indicated that the qualities of WanKao could be improved by the addition of the novel retarding agent, PWRF, and the staling and retrogradation rates were further retarded.

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

“…The highest ACI (95.39%) was found when PWRF-D added and the lowest (90.05%) was added PWRF-A (Table 3). This result was the same as our previous report (Wang et al, 2011). Experimentally, the addition of α-amylase resulted in only a slight increase in the ACI of PWRF.…”

“…In our previous pre-experiment, use only α-amylase or monoglycerides just exhibit slight effect on inhibiting staling and improving product texture. Considering these issues, we employed and slightly modified our previous study (Wang et al, 2011) which used PWRF to investigate the PWRF whether can be used in bread manufacture and attempt to improve the bread quality.…”