Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage
Rice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature. In this study sucrose ester (SE), glycerol monostearate (GMS), and sodium stearoyl lactylate (SSL) were added...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/4247132 |
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| author | Zhe Yang Xue Han Huiying Wu Lijuan Zhang Lanwei Zhang M. Javed Iqbal |
| author_facet | Zhe Yang Xue Han Huiying Wu Lijuan Zhang Lanwei Zhang M. Javed Iqbal |
| author_sort | Zhe Yang |
| collection | DOAJ |
| description | Rice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature. In this study sucrose ester (SE), glycerol monostearate (GMS), and sodium stearoyl lactylate (SSL) were added to rice flour and corresponding rice gels. Then, gelatinization properties, retrogradation characteristics, texture, and water content of these rice gels were investigated at 4°C and −20°C storage, respectively. The results demonstrated that the rice gels with 0.2% GMS had the lowest retrogradation index (ΔHr/ΔHg) (11.84%) and hardness (1359 g) at 4°C for a 10 d period, which was significantly lower in comparison to control and the other two emulsifiers (P<0.05). Adhesiveness and water content were increased compared to the other samples. Furthermore, the retrogradation of rice gels stored at 4°C was comparatively rapid compared to gels stored at −20°C. Gel samples stored at −20°C were still acceptable for more than 15 days. Thus it was revealed that GMS has the potential to retard starch retrogradation and produce high-quality rice products in preservation. |
| format | Article |
| id | doaj-art-7f8f1a97ad134137abf85ede50457f4c |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-7f8f1a97ad134137abf85ede50457f4c2025-02-03T06:47:55ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/42471324247132Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature StorageZhe Yang0Xue Han1Huiying Wu2Lijuan Zhang3Lanwei Zhang4M. Javed Iqbal5School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, Heilongjiang 150090, ChinaSchool of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, Heilongjiang 150090, ChinaSchool of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, Heilongjiang 150090, ChinaSchool of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, Heilongjiang 150090, ChinaSchool of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, Heilongjiang 150090, ChinaSchool of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, Heilongjiang 150090, ChinaRice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature. In this study sucrose ester (SE), glycerol monostearate (GMS), and sodium stearoyl lactylate (SSL) were added to rice flour and corresponding rice gels. Then, gelatinization properties, retrogradation characteristics, texture, and water content of these rice gels were investigated at 4°C and −20°C storage, respectively. The results demonstrated that the rice gels with 0.2% GMS had the lowest retrogradation index (ΔHr/ΔHg) (11.84%) and hardness (1359 g) at 4°C for a 10 d period, which was significantly lower in comparison to control and the other two emulsifiers (P<0.05). Adhesiveness and water content were increased compared to the other samples. Furthermore, the retrogradation of rice gels stored at 4°C was comparatively rapid compared to gels stored at −20°C. Gel samples stored at −20°C were still acceptable for more than 15 days. Thus it was revealed that GMS has the potential to retard starch retrogradation and produce high-quality rice products in preservation.http://dx.doi.org/10.1155/2017/4247132 |
| spellingShingle | Zhe Yang Xue Han Huiying Wu Lijuan Zhang Lanwei Zhang M. Javed Iqbal Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage Journal of Food Quality |
| title | Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage |
| title_full | Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage |
| title_fullStr | Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage |
| title_full_unstemmed | Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage |
| title_short | Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage |
| title_sort | impact of emulsifiers addition on the retrogradation of rice gels during low temperature storage |
| url | http://dx.doi.org/10.1155/2017/4247132 |
| work_keys_str_mv | AT zheyang impactofemulsifiersadditionontheretrogradationofricegelsduringlowtemperaturestorage AT xuehan impactofemulsifiersadditionontheretrogradationofricegelsduringlowtemperaturestorage AT huiyingwu impactofemulsifiersadditionontheretrogradationofricegelsduringlowtemperaturestorage AT lijuanzhang impactofemulsifiersadditionontheretrogradationofricegelsduringlowtemperaturestorage AT lanweizhang impactofemulsifiersadditionontheretrogradationofricegelsduringlowtemperaturestorage AT mjavediqbal impactofemulsifiersadditionontheretrogradationofricegelsduringlowtemperaturestorage |