STUDIES OF RETARDING AGENT FOR DECREASING STARCH RETROGRADATION IN WANKAO (RICE CURD)
Journal
Journal of Food Quality
Journal Volume
34
Journal Issue
4
Pages
268-277
Date Issued
2011-08
Author(s)
Wang, Tzu-Ching
Lin, Shen-Chung
Shen, Ying-Pei
Wang-Mccall, Tzu-Lin
Chin, Meng-Hsiung
Lan, Kuang-Ping
Cheng, Pei-Yi
Yang, Chi-Ching
Abstract
WanKao (rice curd) products, included control and added pregelatinized waxy rice flour (PWRF) retarding agent, were prepared and evaluated by texture profile analysis and sensory evaluation. The results showed that the amylose complexing index of the WanKao products contained PWRF were higher than the control, and directly added a-amylase or monoglycerides. Upon storage, WanKao products contained PWRF showed higher water activity and starch digestibility than those added a-amylase or monoglycerides. The hardness and soluble starch content of WanKao products contained PWRF were significant lower than those of added a-amylase or monoglycerides and the control. The WanKao products added PWRF also exhibited softer texture during storage. For sensory evaluation, the higher score of was the added PWRF-D (contains 100 g of waxy rice flour, 200 g of water, 6% of monoglycerides and 400 mg/kg of alpha-amylase) WanKao product presented higher overall acceptability than that of added alpha-amylase, monoglycerides, and control either fresh or after low-temperature storage (5C for 5 days). As a result, the texture qualities of WanKao could be improved by the addition of the PWRF and also the staling and retrogradation rates were further retarded.
Publisher
Wiley
Type
journal article