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Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

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Abstract

Effects of sucrose fatty acid esters (SEs) with hydrophilic-lipophilic balance (HLB) values of 5 (S-570), 9 (S-970), and 15 (S-1570) on the pasting and rheological properties of waxy rice flour (WRF) were investigated. Rapid Visco Analyzer (RVA) showed that addition of SEs affected the pasting properties of WRF. Rheological experiment includes the steady shear flow characteristics, and dynamic viscoelastic properties were also determined using a controlled-stress rheometer. The steady shear tests demonstrated that the viscosity data fitted well with the power law model (R 2≥0.976) and all WRF pastes exhibited typical pseudoplastic and shear-thinning properties. Dynamic rheological measurements revealed that the addition of S-970 and S-1570 significantly increased the values of G′ and G″ of samples, whereas the addition of S-570 decreased these values. The addition of S-1570 reduced the value of tanδ, whereas S-570 and S-970 increased it.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, 214122, China

    Hua-Neng Xu

  2. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou Zhejiang, 310018, China

    Sheng Fang, Xiao-Bo Zuo, Yue-Cheng Meng & Yan-Mei Liu

Authors
  1. Sheng Fang
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  2. Xiao-Bo Zuo
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  3. Hua-Neng Xu
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  5. Yan-Mei Liu
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Correspondence to Sheng Fang.

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Fang, S., Zuo, XB., Xu, HN. et al. Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour. Food Sci Biotechnol 25, 721–727 (2016). https://doi.org/10.1007/s10068-016-0125-4

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  • DOI: https://doi.org/10.1007/s10068-016-0125-4

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