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Characteristics of non-waxy rice starch/gum mixture gels  

Shin Malshick (Department of Food and Nutrition, Chonnam National University)
Kwon Ji-Young (Department of Food and Nutrition, Chonnam National University)
Song Ji-Young (Department of Food and Nutrition, Chonnam National University)
Publication Information
Korean journal of food and cookery science / v.21, no.6, 2005 , pp. 942-949 More about this Journal
Abstract
To improve the textural properties and stabilize the structure and gel matrix of non-waxy rice starch gels, non-waxy rice starch/gum mixture gels were prepared from various food gums, gum arabic, guar, algin, deacyl gellan, xanthan and gellan gums. The morphological and textural properties and freeze-thaw stability of their gels were compared. Rice starch/gum mixture gels with various gums formed a more homogeneous gel matrix with smaller particle size than rice starch gel without Em, but the trends differed depending on the gum types. The textural properties of rice starch/gum mixture gels were changed with the gum types. The shape of the rice starch/gum mixture gel matrix was desirable when mixed with gellan and algin. The textural properties of gels hardened in the rice starch/algin mixture gel and softened in the rice starch/algin mixture gel. The rice starch gels showed V-type crystallinity by x-ray diffractometer, but the peak at $2\theta$ = $20^{o}$ was decreased with increasing gum addition. The freeze-thaw stability increased with increasing gum addition. Gellan and algin were especially effective.
Keywords
non-waxy rice starch gel; gum; structure; textural properties; freeze-thaw stability;
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