Retrogradation behavior of rice flour/starch gel using response surface methodology

Eun Jung Lee, Seung Taik Lim, Hyun Jung Chung

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Effects of moisture content (40, 50, and 60%), the percent ratio of rice flour to rice starch (0, 50, and 100%), and heating-end temperature (100, 120, and 140°C) on the retrogradation degree of rice flour/starch gels were investigated using a response surface methodology (RSM). The rice flour/starch samples gelatinized under different conditions were stored at 4°C for 48 h, and their retrogradation enthalpy was measured by differential scanning calorimetry. The rice flour/starch gels with 50% moisture content had higher retrogradation degree than those with 40 or 60% moisture content. The retrogradation degree of rice flour/ starch gel increased as the heating-end temperature decreased. The retrogradation degree of rice flour/starch gel was higher in 1:1 mixture samples than 100% rice starch samples or 100% rice flour samples. The moisture content among three independent variables played the most critical role in the retrogradation of the rice flour/starch gel.

Original languageEnglish
Pages (from-to)891-894
Number of pages4
JournalFood Science and Biotechnology
Volume24
Issue number3
DOIs
Publication statusPublished - 2015 Jun 26

Fingerprint

rice flour
retrogradation
starch gels
Flour
response surface methodology
Starch
Gels
water content
rice starch
Heating
heat
sampling
Oryza
enthalpy
differential scanning calorimetry
Temperature
Differential Scanning Calorimetry
temperature
starch

Keywords

  • heating-end temperature
  • moisture content
  • response surface methodology (RSM)
  • retrogradation
  • rice flour

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Retrogradation behavior of rice flour/starch gel using response surface methodology. / Lee, Eun Jung; Lim, Seung Taik; Chung, Hyun Jung.

In: Food Science and Biotechnology, Vol. 24, No. 3, 26.06.2015, p. 891-894.

Research output: Contribution to journalArticle

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