Effect of heating condition and starch concentration on the structure and properties of freeze-dried rice starch paste

Food Research International

Volumn 40, Issue 2, 2007, Pages 215-223

  Lee, Seog Won ^a   Rhee, Chul ^b  

^a Yuhan College   (South Korea)

^b Korea University   (South Korea)

Author keywords

Digestibility; Freeze drying; Mechanical property; Microstructure of rice starch matrix; Rice starch matrix; Water absorption index

Indexed keywords

CONCENTRATION (PROCESS); HEATING; MICROSTRUCTURE; STARCH;

MICROSTRUCTURE OF RICE STARCH MATRIX; RICE STARCH MATRIX; WATER ABSORPTION INDEX (WAI);

CROPS;

CONCENTRATION; DIGESTIBILITY; FARM CROPS; FREEZE DRYING; HEATING; MICROSTRUCTURE; STARCH;

EID: 33845484226     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.05.005     Document Type: Article

References (26)

1. Ahmad F.B., and Williams P.A. Rheological properties of sago starch. Journal of Agricultural and Food Chemistry 46 (1998) 4060-4065
2. Alves R.M.L., Grossmann M.V.E., and Silva R.S.S.F. Gelling properties of extruded yam (Dioscorea alata) starch. Food Chemistry 67 (1999) 123-127
3. Anderson R.A., Conway H.F., Pfeifer V.F., and Griffin Jr. E.L. Gelatinization of corn grits by roll and extrusion cooking. Cereal Science Today 14 (1969) 4-12
4. Atkin N.J., Abeysekera R.M., and Robards A.W. The events leading to the formation of ghost remnants from the starch granule surface and the contribution of the granule surface to the gelatinization endotherm. Carbohydrate Polymers 36 (1998) 193-204
5. Cairns P., Bogracheva T.Y., Ring S.G., Hedley C.L., and Morris V.J. Determination of the polymorphic composition of smooth pea starch. Carbohydrate Polymers 32 (1997) 275-282
6. Carr M.E., Wing R.E., and Doane W.M. Encapsulation of atrazine within a starch matrix by extrusion processing. Cereal Chemistry 68 (1991) 262-266
7. Clark A.H., and Ross-Murphy S.B. Structural and mechanical properties of biopolymer gels. Advances in Polymer Science 83 (1987) 57-192
8. Garcia V., Colonna P., Bouchet B., and Gallant D.J. Structural changes of cassava starch granules after heating at intermediate water contents. Starch/Stärke 49 (1997) 171-179
9. Guraya H.S., Kadan R.S., and Champagne E.T. Effect of rice starch-lipid complexes on in vitro digestibility, complexing index, and viscosity. Cereal Chemistry 74 (1997) 561-565
10. Herman J., Remon J.P., and De Vilder J. Modified starches as hydrophilic matrices for controlled oral delivery. I. Production and characterization of thermally modified starches. International Journal of Pharmaceutics 56 (1989) 51-63
11. Keetels C.J.A.M., Visser K.A., van Vliet T., Jurgens A., and Walstra P. Structure and mechanics of starch bread. Journal of Cereal Science 24 (1996) 15-26
12. Kortstee A.J., Suurs L.C.J.M., Vermeesch A.M.G., Keetels C.J.A.M., Jacobsen E., and Visser R.G.F. The influence of an increased degree of branching on the physico-chemical properties of starch from genetically modified potato. Carbohydrate Polymers 37 (1998) 173-184
13. Lauro M., Ring S.G., Bull V.J., and Poutanen K. Gelation of waxy barley starch hydrolysates. Journal of Cereal Science 26 (1997) 347-354
14. Lee P.C., Brooks S.P., Kim O., Heitlinger L.A., and Lebenthal E. Digestibility of native and modified starches: in vitro studies with human and rabbit pancreatic amylases and in vivo studies in rabbits. Journal of Nutrition 115 (1985) 93-103
15. Li J.H., Vasanthan T., Hoover R., and Rossnagel B.G. Starch from hull-less barley: IV. Morphological and structural changes in waxy, normal and high-amylose starch granules during heating. Food Research International 37 (2004) 417-428
16. Lii C.Y., Shao Y.Y., and Tseng K.H. Gelation mechanism and rheological properties of rice starch. Cereal Chemistry 72 (1995) 393-400
17. Madhusudhan B., and Tharanathan R.N. Legume and cereal starches - why differences in digestibility? - Part II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohydrate Polymers 28 (1995) 153-158
18. Mashl S.J., Flores R.A., and Trivedi R. Dynamics of solidification in 2% corn starch-water mixtures: effect of variations in freezing rate on product homogeneity. Journal of Food Science 61 (1996) 760-765
19. Mercier C., Charbonniere R., Grebaut J., and Gueriviere J.F. Formation of amylose-lipid complexes by twin-screw extrusion cooking of manioc starch. Cereal Chemistry 57 (1980) 4-9
20. Morris V.J. Gelation of polysaccharides. Functional properties of food macromolecules (1998), Aspen, Maryland
21. Nussinovitch A., Corradini M.G., Normand M.D., and Peleg M. Effect of sucrose on the mechanical and acoustic properties of freeze-dried agar, κ-carrageenan and gellan gels. Journal of Texture Studies 31 (2000) 205-223
22. Rassis D.K., Saguy I.S., and Nussinovitch A. Collapse, shrinkage and structural changes in dried alginate gels containing fillers. Food Hydrocolloids 16 (2002) 139-151
23. Sánchez L., Torrado S., and Lastres J.L. Gelatinized/freeze-dried starch as excipient in sustained release tablets. International Journal of Pharmaceutics 115 (1995) 201-208
24. Singh N., and Smith A.C. A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process. Journal of Food Engineering 34 (1997) 15-32
25. Tsuge H., Hishida M., Iwasaki H., Watanabe S., and Goshima G. Enzymatic evaluation for the degree of starch retrogradation in foods and foodstuffs. Starch/Stärke 42 (1990) 213-216
26. Varriano-Marston E., Zeleznak K., and Nowontna A. Structural characteristics of gelatinized starch. Starch/Stärke 37 (1985) 326-329