Utilization of hydroxypropylated waxy rice and corn starches in Korean waxy rice cake to retard retrogradation

Jung Ah Han, Bok Hee Lee, Wang Jin Lim, Seung Taik Lim

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

A traditional waxy rice gel cake in Korea, Injulmi, was prepared with hydroxypropylated waxy rice and corn starches (molar substitutions 0.13 and 0.11, respectively), and the textural and retrogradation characteristics of the cake were compared with a conventional cake made of waxy rice flour. In the pasting viscogram, hydroxypropylated starches exhibited reduced pasting temperatures, but increased peak viscosities compared with the unmodified starches. Under differential scanning calorimetry, the Tg 1 and ice melting enthalpy of the starch gel cakes were reduced by hydroxypropylation, which indicated that the modified starches had higher water-holding capacity than the unmodified starches. The degree of retrogradation, as measured by the hardness of the gel cake and the melting enthalpy, was significantly reduced by hydroxypropylation and hydroxypropylated waxy rice starch was more effective in retarding the retrogradation than hydroxypropylated waxy corn starch.

Original languageEnglish
Pages (from-to)88-92
Number of pages5
JournalCereal Chemistry
Volume82
Issue number1
DOIs
Publication statusPublished - 2005 Jan 1

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rice cakes
glutinous rice
waxy corn
rice starch
retrogradation
corn starch
Starch
Zea mays
pasting properties
starch
enthalpy
melting
gels
modified starch
rice flour
Gels
starch gels
differential scanning calorimetry
water holding capacity
Freezing

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

Cite this

Utilization of hydroxypropylated waxy rice and corn starches in Korean waxy rice cake to retard retrogradation. / Han, Jung Ah; Lee, Bok Hee; Lim, Wang Jin; Lim, Seung Taik.

In: Cereal Chemistry, Vol. 82, No. 1, 01.01.2005, p. 88-92.

Research output: Contribution to journalArticle

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