Effect of Sucrose and Sodium Polyphosphate on Retrogradation of Rice Starches

Abstract

Starch retrogradation is a process occurred in many food products made from starchcontaining raw materials. It affects qualities of food during storage. In this research, the effects of sucrose and phosphate on rice starch retrogradation were studied. Experiments were conducted with sucrose content ranged from 1 -5 % (w/w) and sodium polyphosphate -from 0.1 -1 % (w/w). Results showed that sucrose and polyphosphate reduced the syneresis of starch gel 1.19 -1.44 and 4.6 -4.87 times respectively. Both substances reduced the hardness of starch gel, but sucrose reduced the stickiness while polyphosphate increased stickiness of rice starch gel.

The Effect of Gelatin and Xanthan Gum Concentration on Diversification of Dark Chocolate Praline Jelly Coffee Products

“…Based on the statistical analysis of the sensory test with a significance level of α = 0.05 (Table 4), it can be seen that there is no significant difference in the color parameter of dark chocolate praline jelly coffee juice. This condition is not in line with the results of [18] which states that color parameters greatly affect panelists' perceptions. This can be caused by the addition of the same amount of chocolate paste in all samples, which is 44%.…”