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  • 标题:Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol
  • 本地全文:下载
  • 作者:Seon-Min Oh ; Hee-Don Choi ; Hyun-Wook Choi
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2020
  • 卷号:9
  • 期号:12
  • 页码:1737-1749
  • DOI:10.3390/foods9121737
  • 出版社:MDPI Publishing
  • 摘要:Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed lower initial hardening compared with the control for up to 5 days. X-ray diffraction (XRD) pattern of RSE showed a B V-type pattern, and the relative crystallinity showed that GLY and SE lowered the initial and final crystallization of rice cake. Both GLY and SE affected the retrogradation enthalpy, glass transition temperature, and ice melting enthalpy in differential scanning calorimeter (DSC). However, 1H NMR relaxation time (T2) of rice cake decreased regardless of additives. From these results, the addition of glycerol and sucrose stearate inhibits the retrogradation process of rice cakes, which will solve industrial problems. Applying the Avrami equation for retrogradation kinetics of rice cake was suitable in XRD and DSC with high coefficient of determination (0.9 < R2). Meanwhile, the other retrogradation index improved the R2 when the exponential rise to maximum equation was used. This suggests that there is an alternative of Avrami equation to predict the retrogradation.
  • 关键词:rice cake; glycerol; sucrose fatty acid ester; starch retrogradation; kinetic rice cake ; glycerol ; sucrose fatty acid ester ; starch retrogradation ; kinetic
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