Effects of amylose content, cooling rate and aging time on properties and characteristics of rice starch gels and puffed products

Jiamjariyatam, Rossaporn; Kongpensook, Varapha; Pradipasena, Pasawadee

doi:10.1016/j.jcs.2014.10.001

Cited by 52 publications

(36 citation statements)

References 25 publications

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“…This conclusion is also supported by the disappearance of the peak of A‐type crystallinity for Ns and Ap in the gelatin films with added Ns and Ap owing to slow crystallization and more complete interaction between amylopectin and gelatin than between amylose and gelatin. An increase in crystallinity with amylose indicates that the amylose helices interacted and formed semi‐crystalline units in a random order . These results are consistent with a previous study reporting that the crystallinity content of starch films increased with high amylose content, while films based solely on amylopectin were entirely amorphous …”

Section: Resultsmentioning

confidence: 99%

“…The differences in mechanical properties and barrier capacity of starch films can be illustrated by the retrogradation phenomenon, in which starch molecules recrystallize during gelation and aging . It was reported that amylose retrogradation involved a crystallization process and the retrograded amylose was considered to be the crystal nuclei, functioning as a site for crystal growth . A higher concentration of amylose caused faster starch retrogradation, generating B‐type crystallites and gel hardness .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Mechanical and barrier properties of maize starch–gelatin composite films: effects of amylose content

Wang

Ran³

et al. 2017

J Sci Food Agric

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mechanical and barrier properties of maize starch–gelatin composite films: effects of amylose content

Wang

Ran³

et al. 2017

J Sci Food Agric

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“…Jiamjariyatam et al . () showed the hardness, crispiness and bulk density of puffed products were well correlated with the starch. But the effect of sugar, maltodextrin and cornstarch on the physical properties of MPC puffed extrudates by SCFX have been less reported.…”

Section: Introductionmentioning

confidence: 90%

Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates

Liu

Hebb

Putri

et al. 2017

Int J of Food Sci Tech

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Summary Supercritical fluid extrusion (SCFX) is a novel process combining traditional extrusion and supercritical fluid technologies. The objective of this study was (i) to assess the effect of sugar, maltodextrin and cornstarch on the physical properties of milk protein concentrate (MPC) puffed extrudates and (ii) to compare the physical and textural properties of SCFX puffed MPC products with commercially puffed cereal products. Results showed that the nutritious MPC puffed products with carbohydrates can be made with textural properties (hardness, brittleness and crispness) resembling those of the commercial samples. The porosity of F2 (0.573) was assessed to the commercial product C1 (0.543) and C2 (0.595), the specific length of F3 (50.41) was assessed to C1 (45.51) and F4 (80.14) was assessed to C2 (78.12). The hardness of extrudate F3 (435.49 KPa) was assessed to C2 (482.7 KPa). The Young's modulus of F5 (87.03) was assessed to C2 (80.57). The starches affected the crispness of the extrudates, and sugar affected the hardness and brittleness significantly.

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“…These results were in accordance with reports that high‐amylose rice gave the highest gel hardness, and the gel of waxy rice had a higher adhesiveness and cohesiveness than did nonwaxy rice gels (Bao et al, ). According to Jiamjariyatam, Kongpensook, and Pradipasena (), the hardness of starch gel was positively correlated with amylose content. The gel hardness is mainly caused by retrogradation of starch gels, which is associated with the syneresis of water and crystallization of amylopectin, leading to harder gels (Ring et al, ).…”

Section: Resultsmentioning

confidence: 99%

Milling affects rheological and gel textural properties of rice flour

Wen

Qiu

et al. 2019

Cereal Chem

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Background and objective Generally, most milled rice is consumed as cooked grain. Nevertheless, a steady increase in new processes and products involving rice flour as a fundamental ingredient can be observed, which imposes a need for deeper knowledge of the properties of milled rice flours. The objective of this study is to investigate the effects of combinations of milling speed (750, 950, and 1,050 r/min) and milling time (20, 40, and 60 s) on the rheological and gel textural properties of waxy, low‐, and high‐amylose rice of flour. Findings Steady shear rheological measurements revealed that a positive relationship exists between milling revolution (speed × time) and the consistency coefficient values or hysteresis area of rice flour pastes; that is, the more the total milling revolutions, the higher the viscosity and stronger the thixotropic properties. During rheological measurement, waxy and low‐amylose rice flour pastes from milled rice with higher storage moduli and lower the ratio of storage moduli and loss moduli δ exhibited more elastic properties and higher gel strength than those from unmilled rice, indicating that a more rigid structure was formed. As milling speeds and durations increased, the hardness of waxy and low‐amylose rice flour gels increased, but the adhesiveness decreased. Conclusions This study showed that milling speed had more pronounced effects on the extent of change than did milling time regarding steady flow and textural properties. Meanwhile, both milling speed and duration could change the properties of rice flour to different extents. Significance and novelty These findings provided fundamentals for the effects of combinations of milling speed and milling time on the rheological and gel textural properties of the flours produced from waxy, low‐, and high‐amylose rice grains. Moreover, this research may help enable rice millers to produce improved functional rice products with minimal processing by precise control of suitable milling conditions.

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Effects of amylose content, cooling rate and aging time on properties and characteristics of rice starch gels and puffed products

Cited by 52 publications

References 25 publications

Mechanical and barrier properties of maize starch–gelatin composite films: effects of amylose content

Mechanical and barrier properties of maize starch–gelatin composite films: effects of amylose content

Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates

Milling affects rheological and gel textural properties of rice flour

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