Thermal and rheological properties of hydrogels prepared with retrograded waxy rice starch powders

Seung Taik Lim, Won Jun Jung, Jung Ah Han

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Waxy rice starch dispersed in water (50% solids) was gelatinized by heating the dispersion at 121°C for 20 min, and retrograded by storing the paste at 4°C for 2 days. The starch gel was then freeze-dried and ground into powders. The retrograded starch powders were hydrated at 20-30% solid concentration at different temperatures (4 and 23°C), and then thermal and rheological properties were analyzed using the hydrogels. The gel hydrated at 4°C had an onset temperature of melting at 34.9°C, which was approximately 10°C lower than that observed for the gel hydrated at 23°C. The enthalpy value was greater for the gel hydrated at 4°C (14.2 J/g) than the gel hydrated at 23°C (8.8 J/g). The yield stress and consistency of the hydrogels were proportional to the solid concentration. The hydrogel prepared with 30% retrograded starch powders at 4°C displayed a thick creamy texture with retrograded starch crystals that could melt at a temperature range of 35-51°C. The thermal and rheological properties of the hydrogels exhibited the possibility for the retrograded starch powders to be used as fat mimetic in foods.

Original languageEnglish
Pages (from-to)1649-1654
Number of pages6
JournalFood Science and Biotechnology
Volume19
Issue number6
DOIs
Publication statusPublished - 2010 Dec 1

Fingerprint

glutinous rice
rice starch
Hydrogels
hydrocolloids
thermal properties
rheological properties
Starch
Powders
powders
Hot Temperature
gels
starch
Gels
fat replacers
Temperature
starch gels
melting point
enthalpy
crystals
temperature

Keywords

  • Fat mimetic
  • Hydrogel
  • Onset temperature
  • Retrograded starch
  • Rheology
  • Waxy rice starch

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Thermal and rheological properties of hydrogels prepared with retrograded waxy rice starch powders. / Lim, Seung Taik; Jung, Won Jun; Han, Jung Ah.

In: Food Science and Biotechnology, Vol. 19, No. 6, 01.12.2010, p. 1649-1654.

Research output: Contribution to journalArticle

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