STUDIES OF RETARDING AGENT FOR DECREASING STARCH RETROGRADATION IN WANKAO (RICE CURD)

in Sciences Citation Index(SCI), 科學引文索引資料庫(SCI)
標題STUDIES OF RETARDING AGENT FOR DECREASING STARCH RETROGRADATION IN WANKAO (RICE CURD)
出版類型SCI(Sciences Citation Index)
出版年度2011
AuthorsYang Chi-Ching, 楊季清
開始頁268
頁數9
出版日期2011 / 8
其他編號0000
中文摘要

WanKao (rice curd) products, included control and added pregelatinized waxy rice flour (PWRF) retarding agent,were prepared and evaluated by texture profile analysis and sensory evaluation. The results showed that the amylose complexing index of the WanKao products contained PWRF were higher than the control, and directly added a-amylase or monoglycerides. Upon storage, WanKao products contained PWRF showed higher water activity and starch digestibility than those added a-amylase or monoglycerides. The hardness and soluble starch content ofWanKao products contained PWRF were significant lower than those of added a-amylase or monoglycerides and the control. TheWanKao products added PWRF also exhibited softer texture during storage. For sensory evaluation, the higher score of was the added PWRF-D (contains 100 g of waxy rice flour, 200 g of water, 6%of monoglycerides and 400 mg/kg of a-amylase) WanKao product presented higher overall acceptability than that of added a-amylase,monoglycerides, and control either fresh or after low-temperature storage (5C for 5 days). As a result, the texture qualities of WanKao could be improved by the addition of the PWRF and also the staling and retrogradation rates were further retarded.

期刊名稱Journal of Food Quality
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