Utilization of hydroxypropylated waxy rice and corn starches in Korean waxy rice cake to retard retrogradation

Jung Ah Han, Bok Hee Lee, Wang Jin Lim, Seung Taik Lim

    Research output: Contribution to journalArticlepeer-review

    28 Citations (Scopus)

    Abstract

    A traditional waxy rice gel cake in Korea, Injulmi, was prepared with hydroxypropylated waxy rice and corn starches (molar substitutions 0.13 and 0.11, respectively), and the textural and retrogradation characteristics of the cake were compared with a conventional cake made of waxy rice flour. In the pasting viscogram, hydroxypropylated starches exhibited reduced pasting temperatures, but increased peak viscosities compared with the unmodified starches. Under differential scanning calorimetry, the Tg1 and ice melting enthalpy of the starch gel cakes were reduced by hydroxypropylation, which indicated that the modified starches had higher water-holding capacity than the unmodified starches. The degree of retrogradation, as measured by the hardness of the gel cake and the melting enthalpy, was significantly reduced by hydroxypropylation and hydroxypropylated waxy rice starch was more effective in retarding the retrogradation than hydroxypropylated waxy corn starch.

    Original languageEnglish
    Pages (from-to)88-92
    Number of pages5
    JournalCereal Chemistry
    Volume82
    Issue number1
    DOIs
    Publication statusPublished - 2005 Jan

    ASJC Scopus subject areas

    • Food Science
    • Organic Chemistry

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