Retrogradation behavior of rice flour/starch gel using response surface methodology
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Eun-Jung | - |
dc.contributor.author | Lim, Seung-Taik | - |
dc.contributor.author | Chung, Hyun-Jung | - |
dc.date.accessioned | 2021-09-04T15:49:07Z | - |
dc.date.available | 2021-09-04T15:49:07Z | - |
dc.date.created | 2021-06-16 | - |
dc.date.issued | 2015-06 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/93451 | - |
dc.description.abstract | Effects of moisture content (40, 50, and 60%), the percent ratio of rice flour to rice starch (0, 50, and 100%), and heating-end temperature (100, 120, and 140A degrees C) on the retrogradation degree of rice flour/starch gels were investigated using a response surface methodology (RSM). The rice flour/starch samples gelatinized under different conditions were stored at 4A degrees C for 48 h, and their retrogradation enthalpy was measured by differential scanning calorimetry. The rice flour/starch gels with 50% moisture content had higher retrogradation degree than those with 40 or 60% moisture content. The retrogradation degree of rice flour/ starch gel increased as the heating-end temperature decreased. The retrogradation degree of rice flour/starch gel was higher in 1:1 mixture samples than 100% rice starch samples or 100% rice flour samples. The moisture content among three independent variables played the most critical role in the retrogradation of the rice flour/starch gel. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | DIFFERENTIAL SCANNING CALORIMETRY | - |
dc.subject | MAIZE STARCHES | - |
dc.subject | AMYLOPECTIN | - |
dc.subject | GELATION | - |
dc.subject | GELATINIZATION | - |
dc.subject | AMYLOSE | - |
dc.subject | TEMPERATURE | - |
dc.subject | PROTEIN | - |
dc.subject | FLOUR | - |
dc.subject | WX | - |
dc.title | Retrogradation behavior of rice flour/starch gel using response surface methodology | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lim, Seung-Taik | - |
dc.identifier.doi | 10.1007/s10068-015-0115-y | - |
dc.identifier.scopusid | 2-s2.0-84929996265 | - |
dc.identifier.wosid | 000354886300015 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.24, no.3, pp.891 - 894 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 24 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 891 | - |
dc.citation.endPage | 894 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002009461 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | DIFFERENTIAL SCANNING CALORIMETRY | - |
dc.subject.keywordPlus | MAIZE STARCHES | - |
dc.subject.keywordPlus | AMYLOPECTIN | - |
dc.subject.keywordPlus | GELATION | - |
dc.subject.keywordPlus | GELATINIZATION | - |
dc.subject.keywordPlus | AMYLOSE | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | PROTEIN | - |
dc.subject.keywordPlus | FLOUR | - |
dc.subject.keywordPlus | WX | - |
dc.subject.keywordAuthor | rice flour | - |
dc.subject.keywordAuthor | retrogradation | - |
dc.subject.keywordAuthor | response surface methodology (RSM) | - |
dc.subject.keywordAuthor | moisture content | - |
dc.subject.keywordAuthor | heating-end temperature | - |
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