Retrogradation behavior of rice flour/starch gel using response surface methodology
- Authors
- Lee, Eun-Jung; Lim, Seung-Taik; Chung, Hyun-Jung
- Issue Date
- 6월-2015
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- rice flour; retrogradation; response surface methodology (RSM); moisture content; heating-end temperature
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.24, no.3, pp.891 - 894
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 24
- Number
- 3
- Start Page
- 891
- End Page
- 894
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/93451
- DOI
- 10.1007/s10068-015-0115-y
- ISSN
- 1226-7708
- 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.
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Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
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