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Effect of physico-chemical properties of tropical starches and hydrocolloids on rice gels texture and noodles water retention ability

Qazi I.M., Rakshit S.K., Tran T.. 2011. Starch - Stärke, 63 (9) : p. 558-569.

DOI: 10.1002/star.201000140

The links between the physico-chemical properties of rice flour (RF), cassava (CS), sago (SS), canna (CaS), sweet potato (SPS), and mung bean (MS) starches, and the gelling properties of rice flour blends with these starches in different proportions (0, 20, 40, 60, 80, and 100% pure starches) and with xanthan (XG) and carrageenan (CG) gums were studied. Water retention ability of starches and hydrocolloids blends in noodle systems during drying at 408C was also investigated. The mean granule diameter and AM content values of RF, CS, SPS, SS, CaS, and MS were in the range of 12.8-41.0 mm and 21.9-39.4%, respectively. Thermal properties showed significant differences (p < 0.05) between the starches in terms of gelatinization temperature and enthalpy, as well as retrogradation tendency. Different starches produced gels with a wide range of textural properties. Results confirmed the role of AM content in determining the gel strength, and indicated a possible role of retrogradation in increasing the dissipation of mechanical energy during compression and relaxation tests, which can have an effect on mouth feel. Blends of RF with other starches and hydrocolloids generally improved the characteristics of RF-based gels, by increasing gel strength. In particular, the use of MS markedly increased the strength of RF-based gels. Addition of hydrocolloids significantly reduced the drying rate of noodles, although overall water retention ability was reduced only to a limited extent. This may be used to produce starch-based products, especially noodles, in a range of desired characteristics.

Mots-clés : pâte alimentaire; farine de riz; amidon; manioc; patate douce; canna; haricot de lima; sagou; haricot doré; colloïde; propriété physicochimique; texture; hygroscopicité; thaïlande; malaisie

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