The effect of rice aging on the freeze–thaw stability of rice flour gels

Katekhong, Wattinee; Charoenrein, Sanguansri

doi:10.1016/j.carbpol.2012.04.007

Cited by 37 publications

(28 citation statements)

References 30 publications

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“…This result indicated that repeated freeze‐thaw cycles led to increase retrogradation of the starch granules. However, all samples in this study did not show a melting peak of amylose–lipid complex as in retrograded flour gels made from rice grains in our previous study (Katekhong & Charoenrein, ). In previous study, the flour gels at 70% moisture content were prepared in a DSC pan and were heated to 140 °C.…”

Section: Resultsmentioning

confidence: 97%

“…Cooked rice with high hardness was less preferred than softer rice in Thailand. From our previous study, we found that an increase in the rice grain ageing time for 12 months at room temperature (25 ± 2 °C) led to an increase in the percentage syneresis and hardness of the rice flour gel after freeze‐thaw cycle (Katekhong & Charoenrein, ). The changes in the physicochemical properties of rice flour and the textural properties of cooked rice were reported to be due to the changes in protein during the ageing of rice (Zhou et al ., ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice (Oryza sativaL.) cv. Khao Dawk Mali 105

Katekhong

Charoenrein

2014

Int J of Food Sci Tech

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Summary This study investigated the effect of rice grain ageing (0.7–12 months) and freeze‐thaw 1–5 cycles on the textural properties of cooked rice. The cooked rice from aged rice grains was freezing and thawing up to five cycles. Ageing of the rice grain increased the hardness and decreased the stickiness of the cooked rice. Repeated freeze‐thaw cycles caused an increase in hardness and a decrease in stickiness of aged cooked rice. Scanning electron micrographs showed a rough surface on the cooked rice after repeated freeze‐thaw cycles, especially for cooked rice from rice aged for 12 months. Differential scanning calorimetry and X‐ray diffraction showed increased starch retrogradation with increased freeze‐thaw cycles. The gelatinisation temperature and gelatinisation enthalpy increased when rice was aged for longer periods. Thus, ageing of rice and the number of freeze‐thaw cycles influence the textural properties of cooked rice.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice (Oryza sativaL.) cv. Khao Dawk Mali 105

Katekhong

Charoenrein

2014

Int J of Food Sci Tech

Self Cite

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show abstract

“…A lower SV means a higher resistance to amylose retrogradation. Similar findings were previously reported for rice starch‐pullulan mixtures, in which it was also shown that hydrocolloids can delay the retrogradation of amylose (Katekhong & Charoenrein, ). It is interesting to find that the SB viscosity of the rice starch was decreased in the presence of CMC.…”

Section: Resultsmentioning

confidence: 99%

“…This results in a more rigidity dispersed granules phase against disintegration (Chen et al, 2015) and/or a high level of granule swelling (Mandala & Bayas, 2004), which then lead to the increase of TV as observed. (Katekhong & Charoenrein, 2012).…”

Section: Pasting Propertiesmentioning

confidence: 99%

Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel

Sun

Zuo

Fang

et al. 2016

Journal of Texture Studies

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Gluten-free foods such as rice cake are essential for people who suffer from celiac disease which is a digestive disorder caused by the consumption of grains containing gluten. The use of CMC and HPMC represents the most widespread approach used to mimic gluten in the manufacture of gluten-free breads based on rice starch, due to their structure-building and water-binding properties. Therefore, it is necessary and crucial to investigate the physical-chemical properties such as pasting and rheological properties of the rice starch with these hydrocolloids. In addition, a better understanding of the interactions of CMC and HPMC on the rice starch could provide additional tools for selection of gluten free recipes with improved rheological and textural properties.

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“…Thin and soft starch gels are so easy to break that it is extremely difficult to replace samples from dynamic rheological devices without damaging, indicating that measurement for multiple samples is not suitable to the methods. On the other hand, it is well‐acknowledged that freeze–thaw (FT) accelerates significantly starch retrogradation . Therefore, we have focused on the fact and applied it to the evaluation of the rheological change of starch gels caused by the long‐term retrogradation.…”

Section: Introductionmentioning

confidence: 99%

Rapid evaluation of the rheological change caused by starch retrogradation with repeating freeze–thaw cycles

Yamazaki¹,

Kubo²,

Umetani³

et al. 2016

Starch Stärke

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Dynamic oscillation rheometry in combination with repeating freeze-thaw (FT) cycles (DOR-FT) was applied to evaluate the rheological change of starch gel caused by long-term retrogradation. The gels prepared from corn, wheat, rice, potato, and sweet potato starch pastes (6%, w/w) were formed on a dynamic rheometer plate and the rheological changes induced by the FT cycles were measured while their gels remained on the rheometer plate. Comparing with the storage modulus (G 0 ) at 25°C of each starch gels without FT, G 0 of corn, wheat, rice, potato, and sweet potato starch gels after three FT cycles increased by 341, 474, 167, 1368, and 631%, respectively. The DOR-FT method enabled the evaluation of the rheological changes caused by the long-term retrogradation within 1 h, which is much shorter than with the conventional puncture test. Moreover, G 0 versus FT cycles could be expressed as an exponential function model, indicating that the function model would show the FT cycle dependence for the rheological change of starch gels.

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The effect of rice aging on the freeze–thaw stability of rice flour gels

Cited by 37 publications

References 30 publications

Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice (Oryza sativaL.) cv. Khao Dawk Mali 105

Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice (Oryza sativaL.) cv. Khao Dawk Mali 105

Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel

Rapid evaluation of the rheological change caused by starch retrogradation with repeating freeze–thaw cycles

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