EFFECT OF SUCROSE AND SODIUM POLYPHOSPHATE ON RETROGRADATION OF RICE STARCHES

Authors

  • Luong Hong Nga School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet, Hanoi

DOI:

https://doi.org/10.15625/2525-2518/54/4A/12007

Keywords:

hardness, stickiness, sodium polyphosphate, sucrose, starch retrogradation.

Abstract

Starch retrogradation is a process occurred in many food products made from starch-containing raw materials. It affects qualities of food during storage. In this research, the effects of sucrose and phosphate on rice starch retrogradation were studied. Experiments were conducted with sucrose content ranged from 1 – 5 % (w/w) and sodium polyphosphate – from 0.1 – 1 % (w/w). Results showed that sucrose and polyphosphate reduced the syneresis of starch gel 1.19 - 1.44 and 4.6 - 4.87 times respectively. Both substances reduced the hardness of starch gel, but sucrose reduced the stickiness while polyphosphate increased stickiness of rice starch gel.

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Published

2018-03-21

Issue

Section

Articles