2019年2月
Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions
FOOD SCIENCE & NUTRITION
- ,
- ,
- ,
- ,
- ,
- ,
- 巻
- 7
- 号
- 2
- 開始ページ
- 721
- 終了ページ
- 729
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1002/fsn3.916
- 出版者・発行元
- WILEY
The objective of this study was to investigate the effects of rice variety, water content, and preparation temperature on the textural properties of gels processed from cooked rice grains via high-speed shear homogenization. Rice gels were prepared from seven high amylose rice varieties. The results demonstrated the significant differences in rice gel hardness and hardening rates during storage based on the rice variety used. The proportion of short chains of amylopectin was negatively correlated with the hardness of the rice gel. The sample temperature before shear treatment also influenced the rice gel hardness. Rice gels prepared from cooked rice maintained at 75 degrees C prior to homogenization showed a higher breaking force than those from cooked rice at 25 degrees C. Observation using scanning electron microscopy demonstrated the tendency of the cooked rice sample maintained at 75 degrees C to form a finer gel network after homogenization than those at 25 degrees C from the same rice variety.
- リンク情報
- ID情報
-
- DOI : 10.1002/fsn3.916
- ISSN : 2048-7177
- Web of Science ID : WOS:000461547100038