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KMID : 1007520100190061649
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Food Science and Biotechnology
2010 Volume.19 No. 6 p.1649 ~ p.1654
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Thermal and Rheological Properties of Hydrogels Prepared with Retrograded Waxy Rice Starch Powders
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Jung Won-Jun
Han Jung-Ah
Lim Seung-Taik
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Abstract
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Waxy rice starch dispersed in water (50% solids) was gelatinized by heating the dispersion at 121oC for 20 min, and retrograded by storing the paste at 4oC for 2 days. The starch gel was then freeze-dried and ground into powders. The retrograded starch powders were hydrated at 20-30% solid concentration at different temperatures (4 and 23oC), and then thermal and rheological properties were analyzed using the hydrogels. The gel hydrated at 4oC had an onset temperature of melting at 34.9oC, which was approximately 10oC lower than that observed for the gel hydrated at 23oC. The enthalpy value was greater for the gel hydrated at 4°C (14.2 J/g) than the gel hydrated at 23oC (8.8 J/g). The yield stress and consistency of the hydrogels were proportional to the solid concentration. The hydrogel prepared with 30% retrograded starch powders at 4oC displayed a thick creamy texture with retrograded starch crystals that could melt at a temperature range of 35-51oC. The thermal and rheological properties of the hydrogels exhibited the possibility for the retrograded starch powders to be used as fat mimetic in foods.
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KEYWORD
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waxy rice starch, retrograded starch, hydrogel, rheology, onset temperature, fat mimetic
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