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Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch

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Abstract

Retrograded and cross-linked resistant starches (RS) were prepared from rice starches through autoclaving-cooling cycles (RS3) and cross-linking using sodium trimetaphophate after annealing (RS4). The RS-added non-waxy rice starch gels were investigated to improve the gel structures of rice products. Rice starch (Nampyeong) isolated by an alkaline steeping method showed 24.25% of the amylose content. The RS levels of RS3, the citric acid added RS3 (CARS3), and RS4, and those of RS (10%) added gels were 9.05, 7.41, and 53.14%, and 3.52, 3.16, and 6.51%, respectively. However, rice starch with less than 12% starch concentration unlikely formed a gel network structure. RS was added to assist the rice starch in forming a gel structure, regardless of RS types. RS added starch gels showed significantly greater lightness, hardness, springiness, and gumminess than the control gel. It was found that RS improved rigidity and textural properties and increased dietary fiber level of gels.

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Authors and Affiliations

  1. Department of Food and Nutrition, Chonnam National University, Gwangju, 500-757, Korea

    Jeongeun Kim, Chen Zhang & Malshick Shin

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  1. Jeongeun Kim
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  2. Chen Zhang
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  3. Malshick Shin
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Correspondence to Malshick Shin.

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Kim, J., Zhang, C. & Shin, M. Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch. Food Sci Biotechnol 24, 835–841 (2015). https://doi.org/10.1007/s10068-015-0108-x

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  • DOI: https://doi.org/10.1007/s10068-015-0108-x

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