Polydextrose Reduces the Hardness of Cooked Chinese Sea Rice Through Intermolecular Interactions

Polydextrose Reduces the Hardness of Cooked Chinese Sea Rice Through Intermolecular Interactions

Supposing that polydextrose molecules could improve the hard texture of cooked rice based on intermolecular interactions and forming a hydrogel-like network structure, this study added polydextrose (moisture content 1%) at 0%, 3%, 5%, 7%, and 10% concentrations to rice (cv. Super Qianhao, SQ) milled...

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Bibliographic Details
Main Authors: Chang Liu, Bing Dai, Xiaohong Luo, Hongdong Song, Xingjun Li
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Gels
Subjects:
polydextrose
intermolecular interactions
hard texture of cooked sea rice
starch retrogradation
β-sheet
eating quality
Online Access:https://www.mdpi.com/2310-2861/11/5/353
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