Retrogradation of Starch Mixtures Containing Rice Starch |
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| Authors: | Y Yao J Zhang X Ding |
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| Affiliation: | Author Yao is with the Dept. of Food Science, 115 Borland Laboratory, Pennsylvania State Univ.;author Zhang is with the Pennsylvania State Univ., 302 Wartik Laboratory, University Park, PA 16802. Author Ding is with the Dept. of Food Science, Wuxi Univ. of Light Industry, Wuxi, Jiangsu, China. Direct inquiries to author Yao (E-mail: ). |
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| Abstract: | ABSTRACT: Different starches often coexist in food systems. Starch retrogradation is the primary reason for quality deterioration of a food system during storage. This article addresses the retrogradation behaviors of several starch mixtures containing normal rice starch (NRS). Potato starch, tapioca starch, waxy corn starch, hydroxypropylated potato starch, hydroxypropylated tapioca starch, and acetylated tapioca starch were mixed with NRS. Starch suspensions were gelatinized and the relative solid content, (S′) measured by pulsed nuclear magnetic resonance, was used to characterize the retrogradation behavior of starch systems. The retrogradation behaviors of starch mixtures can be divided into two categories according to the additive or non‐additive nature of S′, for which the concept “regional moisture content” was introduced. |
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| Keywords: | retrogradation starch mixtures rice starch regional moisture content PNMR |
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