Abstract
Amylopectin retrogradation is a serious problem in starch-based ready meals. In the current research, rice amylopectin was frozen by low temperature (−20, −30, and −60°C) and ultra-low temperature (−100°C), and then stored at 4°C for 21 days or at −18°C for up to 5 months to evaluate the retrogradation properties. Amylopectin retrogradation enthalpy of rice was determined by a differential scanning calorimetry. The results showed that low temperature and ultra-low temperature freezing can effectively retard amylopectin retrogradation during the freezing process and during frozen storage (−18°C) for at least 5 months. However, rice amylopectin still retrograded after the freezing process during chill storage at 4°C. The methods of low and ultra-low temperature freezing combined with frozen storage might be potentially very useful for food industry to produce high quality starch-based ready to eat meals.
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Acknowledgments
This study was supported by the Natural Science Foundation of Heilongjiang Province, PR China, under the contract No.C200804.
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Yu, S., Ma, Y., Zheng, X. et al. Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage. Food Bioprocess Technol 5, 391–400 (2012). https://doi.org/10.1007/s11947-011-0526-6
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DOI: https://doi.org/10.1007/s11947-011-0526-6