Study on creep properties of indica rice gel

Journal of Food Engineering

Volumn 86, Issue 1, 2008, Pages 10-16

  Xu, Yong Liang ^a   Xiong, Shan Bai ^a   Li, Yun Bo ^a   Zhao, Si Ming ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Creep property; Gel; Rice

Indexed keywords

ELASTIC MODULI; GRAIN (AGRICULTURAL PRODUCT); MOLECULAR STRUCTURE; PROTEINS; STARCH; VISCOUS FLOW;

CREEP PROPERTY; INDICA RICE GEL; RHEOLOGICAL PARAMETERS;

GELS;

EID: 36248973721     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.09.002     Document Type: Article

References (26)

1. Alvarez M.D., and Canet W. Storage time effect on the rheology of refrigerated potato tissue (cv. Monalisa). European Food Research and Technology 212 1 (2000) 48-56
2. Alvarez M.D., Canet W., Cuesta F., and Lamua M. Viscoelastic characterization of solid foods from creep compliance data: application to potato tissues. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 207 (1998) 356-362
3. Atkin N.J., Cheng S.L., Abeysekera R.M., and Robards A.W. Localisation of amylose and amylopectin in starch granules using enzyme-gold labelling. Starch/Stärke 51 (1999) 163-172
4. Bhattacharya M. Stress relaxation of starch/synthetic polymer Blends. Journal of Materials Science 33 (1998) 4131-4139
5. Brouillet-Fourmann S., Carrot C., and Mignard N. Gelatinization and gelation of corn starch followed by dynamic mechanical spectroscopy analysis. Rheologica Acta 42 (2003) 110-117
6. Chuang G.C.C., and Yeh A.I. Effects of product temperature and moisture content on viscoelastic properties of glutinous rice extrudates. Cereal Chemistry 79 1 (2002) 36-40
7. Chuang G.C.C., and Yeh A.I. Rheological characteristics and texture attributes of glutinous rice cakes (mochi). Journal of Food Engineering 74 3 (2006) 314-323
8. Gilsenan P.M., and Ross-Murphy S.B. Shear creep of gelatin gels from mammalian and piscine collagens. International Journal of Biological Macromolecules 29 (2001) 53-61
9. Gunaratne A., and Corke H. Influence of unmodified and modified cycloheptaamylose (β-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch. Carbohydrate Polymers 68 (2007) 226-234
10. Jenkins P.J., Cameron R.E., Donald A.M., Bras W., Derbyshire G.E., Mant G.R., et al. In situ simultaneous small and wide angle X-ray scattering: a new technique to study starch gelatinisation. Journal of Polymer Science 32 (1994) 1579-1583
11. Lai L.S., and Kokini J.L. Physicochemical changes and rheological properties of starch during extrusion (a review). Biotechnology Progress 7 (1991) 251-266
12. Lazaridou A., Duta D., Papageorgiou M., Belc N., and Biliaderis C.G. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79 3 (2007) 1033-1047
13. Lelivere J., Lewis J.A., and Marsden K. The size and shape of amylopectin: A study using analytical ultracentrifugation. Carbohydrate Research 153 (1986) 195-203
14. Moore D.S., and McCabe G.P. Introduction to the practice of statistics. (pp. 638-642) (1989), W.H. Freeman and Company, New York
15. Mor-Rosenberg Y., Shoemaker C.F., and Rosenberg M. Mechanical properties of composite gels consisting of fractionated whey proteins and fractionated milk fat. Food Hydrocolloids 18 1 (2004) 153-166
16. Nakasathien S., Israel D.W., Wilson R.F., and Kwanyuen P. Regulation of seed protein concentration in soybean by supra-optimal nitrogen supply. Crop Science 40 (2000) 1277-1284
17. Njintang Y.N., Mbofung C.M.F., Moates G.K., Parker M.L., Craig F., Smith A.C., et al. Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste). Journal of Food Engineering 82 (2007) 114-120
18. Noosuk P., Hill S.E., Farhat I.A., Mitchell J.R., and Pradipasena P. Relationship between viscoelastic properties and starch structure in rice from Thailand. Starch/Stärke 57 (2005) 587-598
19. Noosuk P., Hill S.E., Pradipasena P., and Mitchell J.R. Structure-viscosity relationships for Thai rice starches. Starch/Stärke 55 (2003) 337-344
20. Palmquist D.L., and Jenkins T.C. Challenges with fats and fatty acid methods. Journal of Animal Science 81 (2003) 3250-3254
21. Peressini D., Sensidoni A., Pollini C.M., Gabriele D., Migliori M., and de Cindio B. Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties. Journal of Food Engineering 54 3 (2002) 227-240
22. Sandera E.B., Thompson D.B., and Boyer C.D. Thermal behavior during Gelatinization and amylopactin fine structure for selected maize genotypes as expressed in four inbred lines. Cereal Chemistry 67 6 (1990) 594-602
23. Sun, Q. J. (2004). The studies on the processing technology of long life rice noodle. In Proceedings of Shanghai international symposium on the safety of cereal, oil & food (ISSCOF), Shanghai, China. (Food Session, pp. 64-65).
24. Takahiro F., Yohei K., Toshio O., Yasunori G., Iwao A., and Katsuyoshi N. Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch. Food Hydrocolloids 19 (2005) 25-36
25. Teo C.H., Karim A.A., Cheah P.B., Norziah M.H., and Seow C.C. On the roles of protein and starch in the aging of non-waxy rice four. Food Chemistry 69 (2000) 229-236
26. Varavinit S., Shobsngob S., Varanyanond W., Chinachoti P., and Naivikul O. Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice. Starch/Stärke 55 (2003) 410-415