Effect of Fructooligosaccharides on Retrogradation of Instant Rice

Li, Xu-yang; He, Yutang; Wang, Jian; Liu, He

doi:10.1002/star.202200061

Cited by 2 publications

(6 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With 0.2% SSPS, the hardness of instant rice was the lowest. Low‐level polysaccharides are more likely to penetrate high‐level rice grains, thereby effectively limiting the recombination of starch, delaying the regeneration of rice, 17 and improving the textural properties of rice during storage. Therefore, the optimal amount of SSPS was 0.2%.…”

Section: Resultsmentioning

confidence: 99%

“…Diffuse reflectance FTIR spectroscopy was performed using a Nicolet IS50 (Thermo Fisher Scientific, Waltham, MA, USA) according to our research team's recent publication. 17 The sample was mixed with potassium bromide at a ratio of 1:60 (w/w) to grind evenly, and the tablet was pressed using a tablet-pressing machine. Before the sample test, an air background scan was carried out to remove the interference factors.…”

Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 99%

“…According to the recent publication by the research team of Li et al 17 XRD patterns were obtained using an X-ray diffractometer (XRD-6100, Shimadzu, Kyoto, Japan) with a Cu-K⊍ source (⊗ K⊍ = 1.541 Å) operating at 40 kV and 40 mA. The scanning range was 4-35°(2⊔) and the speed was 10°min −1 .…”

Section: X-ray Diffractometrymentioning

confidence: 99%

“…16 Li et al also proposed to use fructooligosaccharides to inhibit the retrogradation of instant rice. 17 In addition, few studies investigated the antiretrogradation effect of SSPS on instant rice. Therefore, the antiretrogradation effect of adding SSPS to instant rice still needs to be widely studied.…”

Section: Introductionmentioning

confidence: 99%

“…Li et al . also proposed to use fructooligosaccharides to inhibit the retrogradation of instant rice 17 . In addition, few studies investigated the anti‐retrogradation effect of SSPS on instant rice.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of soluble soybean polysaccharides on the short‐ and long‐term retrogradation properties of instant rice

Wang

et al. 2023

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

BACKGROUND: Rice starch retrogradation is prone to occur during instant rice storage, which contributes to reduced viscosity, poor sensory characteristics, and shortened shelf life. The purpose of this study was to explore the anti-retrogradation effect of soybean soluble polysaccharides (SSPS) on instant rice and the possible interaction between SSPS and high-moisture starch products.RESULTS: We studied the effects of SSPS on the retrogradation of instant rice, using hardness as an index. The optimal amount of SSPS was 0.2%. Hardness, enthalpy, relative crystallinity, and full width at half maximum values were lower in the SSPStreated group than in the control group (no SSPS) during storage. The weight loss rate of instant rice had the following trend: SSPS-treated group (0 day) < control group (0 day) < SSPS-treated group (28 days) < control group (28 days). The lower the weight loss rate, the lower was the material loss. Scanning electron microscopy results showed that the gaps between starch granules were less obvious in the control group than in the SSPS-treated group during storage. The SSPS-treated group presented a starch network with uniform chambers. SSPS might compete with starch molecules for water absorption, thereby improving water retention and limiting starch retrogradation. CONCLUSION:The results showed that adding SSPS to instant rice could effectively inhibit starch retrogradation, because the interaction of SSPS and amylopectin side chains inhibited the crosslinking of starch molecules through hydrogen bonds, which hindered the formation of ordered structures. It was helpful to understand the anti-retrogradation mechanism of SSPS during the storage of instant rice, and provided the basis for the industrial production of high-water-content starch foods.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 99%

Section: X-ray Diffractometrymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of soluble soybean polysaccharides on the short‐ and long‐term retrogradation properties of instant rice

Wang

et al. 2023

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

show abstract

Cryoprotectants for Frozen Dough: A Review

Arias,

Bobadilla,

Domínguez

2023

Food Biophysics

View full text Add to dashboard Cite

Dough is the first step to create baked goods that are known for their variety of presentations, textures, and flavors, divided into different groups such as bread, cakes, cookies, pizza, and puff pastries, among others. These products are mainly made from cereals or cereal-based flours. Particularly, starch and gluten from wheat help develop the characteristic textures of these products. Since the ingredients used to make these products are susceptible to damage during storage, alternatives such as freezing have been sought. However, storage at temperatures below the freezing point of water often affects the sensory quality of the final product, especially by minimizing the development of the texture after baking, resulting in a food with a limited volume because of the reduction of the number of viable yeast cells, or by the presence of overlapping layers which do not develop in the baking stage of the puff pastry because of fat syneresis. To mitigate the negative effects of low temperatures, the application of cryoprotectants has been investigated in the industry to improve the quality of frozen dough. In consequence, this review analyzes the relevant advances for the frozen storage of dough for baked products based on the use of additives such as cryoprotectants and the scientific evidence available to date to indicate the perspectives toward improving dough in aspects related to the development of sensory attributes, their technological feasibility, and shelf life.

show abstract

Effect of Fructooligosaccharides on Retrogradation of Instant Rice

Cited by 2 publications

References 31 publications

Effect of soluble soybean polysaccharides on the short‐ and long‐term retrogradation properties of instant rice

Effect of soluble soybean polysaccharides on the short‐ and long‐term retrogradation properties of instant rice

Cryoprotectants for Frozen Dough: A Review

Contact Info

Product

Resources

About