ShareInfluence of addition of polyols and food emulsifiers on the retrogradation rate of starch.
Author(s) : MIURA M., NISHIMURA A., KATSUTA K.
Type of article: Article
Summary
Effects of the addition of 6% polyols and 0.2% emulsifying agents on the hardening of starch gels of non waxy rice. Study of retrogradation kinetics. Effect of 0 deg C-storage on the viscoelastic properties of gels. Polyols inhibit starch retrogradation. Emulsifying agents delay retrogradation and stabilize gel reticulation.
Details
- Original title: Influence of addition of polyols and food emulsifiers on the retrogradation rate of starch.
- Record ID : 1994-0325
- Languages: English
- Source: Food Struct. - vol. 11 - n. 3
- Publication date: 1992
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Indexing
- Themes: Seeds and plants
- Keywords: Starch; Cereal; Rice; Cold storage; Additive
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