Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel

Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder

“…PC and starch were heated under high temperature in the presence of water, and then cooled down, and amylose was entangled and ordered to transform amorphous starch paste into gel ( Dang, Imaizumi, Nishizu, Anandalakshmi, & Katsuno, 2023 ). Amylose leaching from starch after gelatinization enables the creation of a gel network in the form of a double helix in the process of cooling ( Chen, Guo, & Zhu, 2023 ).…”

“…Therefore, observations on rice cake texture are primarily attributed to the changes in starch properties ( Chen et al, 2023 ). During the preparation of rice cakes, the hydrated straight-chain starch and branched-chain starch were released in the starch gelatinization process ( Dang et al, 2023 ). The inhomogeneity of japonica rice flour and PC in the rice cakes resulted in a loose structure and weak gumminess of rice cakes.…”

“…The aging of starch inverts the gelatinized starch, resulting in the aggregation and rearrangement of starch molecules, which is associated with an increase in the hardness of starch-based foodstuffs ( Dang et al, 2023 ). Hardness is a typical indicator that reflects starch retrogradation and is used to study the staling characteristics of rice cakes.…”