The Experts below are selected from a list of 3345 Experts worldwide ranked by ideXlab platform
Sanguansri Charoenrein - One of the best experts on this subject based on the ideXlab platform.
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effect of rice ageing and freeze thaw cycle on textural properties of cooked rice oryza sativa l cv khao dawk mali 105
International Journal of Food Science and Technology, 2014Co-Authors: Wattinee Katekhong, Sanguansri CharoenreinAbstract:Summary This study investigated the effect of rice grain ageing (0.7–12 months) and freeze-thaw 1–5 cycles on the textural properties of cooked rice. The cooked rice from aged rice grains was freezing and thawing up to five cycles. Ageing of the rice grain increased the hardness and decreased the stickiness of the cooked rice. Repeated freeze-thaw cycles caused an increase in hardness and a decrease in stickiness of aged cooked rice. Scanning electron micrographs showed a rough surface on the cooked rice after repeated freeze-thaw cycles, especially for cooked rice from rice aged for 12 months. Differential scanning calorimetry and X-ray diffraction showed increased Starch Retrogradation with increased freeze-thaw cycles. The gelatinisation temperature and gelatinisation enthalpy increased when rice was aged for longer periods. Thus, ageing of rice and the number of freeze-thaw cycles influence the textural properties of cooked rice.
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undercooling associated with slow freezing and its influence on the microstructure and properties of rice Starch gels
Journal of Food Engineering, 2010Co-Authors: Sanguansri Charoenrein, Nutsuda PreechathammawongAbstract:Abstract It is well accepted that high undercooling or supercooling usually produces numerous small ice crystals. This paper shows that if heat transfer is not rapid enough, high undercooling causes non-homogenous sized ice crystals. Three freezing regimes (i.e. fast, slow and slow with undercooling) were used in this study. Fast freezing produced numerous homogeneously small ice crystals embedded in a thin rice Starch gel matrix. This microstructure caused low % syneresis and hardness versus slow freezing’s rather homogenous distribution of fewer large ice crystals embedded in a thicker gel matrix resulting in high % syneresis and hardness. However, slow freezing with undercooling produced non-homogenous clusters involving small and large ice crystals embedded in a very thick gel matrix. Starch Retrogradation before ice formation played an important role in this frozen structure. The information gained from this study enhances understanding of the behavior of Starch-based food during freezing and storage.
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effects of hydrocolloids and freezing rates on freeze thaw stability of tapioca Starch gels
Food Hydrocolloids, 2008Co-Authors: Janya Muadklay, Sanguansri CharoenreinAbstract:Abstract Retrogradation in frozen Starch gels was affected by hydrocolloid addition and freezing rate. A freeze–thaw cycle (FTC) treatment was used in this study to determine the effects of hydrocolloids and freezing rates on the stability in tapioca gels. Analysis of Retrogradation of Starch gels, determined by FTC and based on syneresis measurements, showed that xanthan gum (XG) at 0.25% and 0.50% concentrations was more effective in reducing syneresis than locust bean gum and konjac-glucomannan. Guar gum had no effect in retarding Retrogradation of tapioca Starch gel. When various freezing rates were used, the results showed that a fast freezing rate (2.30 °C/min) could prevent changes that occurred due to Retrogradation more than medium (0.90 °C/min) and slow (0.06 °C/min) freezing rates. The best conditions for the reduction of Starch Retrogradation in this study was the addition of 0.50% XG with the freezing rate at 2.30 °C/min.
Zhengyu Jin - One of the best experts on this subject based on the ideXlab platform.
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comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and Starch Retrogradation
Lwt - Food Science and Technology, 2018Co-Authors: Yao Zhang, Na Yang, Zhengyu JinAbstract:Abstract The aim of this study was to compare effects of linear dextrans (backbones of α-(1 → 6) linkages) varying with weight-average molecular weights (Mw: T10, T70, T250, T750, T2000) on the quality of wheat breads. The firmness of fresh bread crumb was decreased with increasing dextran Mw and the highest Mw dextran (T2000) lowered the staling rate of stored breads. Dough rheology clarified that only the specific dextran (T70) apparently changed dough viscoelastic, strengthening the viscous behavior. Significant decreases in breakdown and setback viscosity of Starch slurry were observed by addition of dextrans, especially dextran T2000. Analyses in the long-term Retrogradation of Starch and Starch-gluten systems indicated that the promising antistaling influence of dextran T2000 was caused by either inhibitions of amylopectin Retrogradation or beneficial variations induced by gluten. Positive effects of Starch-gluten and dextran-gluten associations on amylopectin Retrogradation were revealed. These results suggested that the highest Mw dextran (T2000) possessed the potential for increasing consumer acceptance of bread products.
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effect of spring dextrin on Retrogradation of wheat and corn Starch gels
Food Hydrocolloids, 2013Co-Authors: Xuerong Fan, Yawei Ning, Pei Wang, Zhengyu JinAbstract:Abstract The influence of spring dextrin (SD) on the gelatinized Starch Retrogradation was investigated by wide X-ray diffraction (WXRD), differential scanning calorimetry (DSC) and molecular dynamic (MD) simulation. Different wheat and corn Starch gels were prepared with the addition of SD 3 , SD 5 , SD 7 or SD 9 . WXRD results showed that recrystallinity of wheat and corn Starch gels was reduced with the addition of SD 7 or SD 9 . Alternatively, SD 3 or SD 5 accelerated recrystallinity. Enthalpies of retrograde wheat and corn Starch gels were analyzed using the Avrami equation and confirmed the WXRD results. Finally, MD simulation was adapted to predict the interaction of SD and Starch fraction in water, and the results showed that the SD disturbed Starch Retrogradation by altering Starch fraction–Starch fraction interaction. Based on the obtained results of WXRD, DSC and MD, it was concluded that the addition of SDs significantly influences Starch long-term Retrogradation.
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Starch Retrogradation studied by thermogravimetric analysis tga
Carbohydrate Polymers, 2011Co-Authors: Yaoqi Tian, Zhengyu JinAbstract:Abstract Thermogravimetric analysis (TGA) as an analytical method to follow Retrogradation properties of rice Starch was investigated in this study. Our results showed that the bound water content (M b ) of retrograded Starch samples was significantly increased with the increasing of storage time. Based on the measurement of bound water, degree of Starch Retrogradation was determined, and it was consistent with the data obtained from differential scanning calorimetry (DSC). The degree of Starch Retrogradation determined from the TGA was further employed to study Starch recrystallization kinetics, indicating that the recrystallization data were well suited to Avrami theory ( R > 0.98). The results also found that the absorbed water content (M a ) was significantly reduced for the retrograded Starch ( P ≤ 0.05). These findings suggest that the TGA as well as the DSC is able to provide potential data for evaluating Starch Retrogradation.
Yaoqi Tian - One of the best experts on this subject based on the ideXlab platform.
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effect of pullulan on the water distribution microstructure and textural properties of rice Starch gels during cold storage
Food Chemistry, 2017Co-Authors: Long Chen, Qunyi Tong, Yaoqi Tian, Zipei ZhangAbstract:Abstract The effects of pullulan on the water distribution, microstructure and textural properties of rice Starch gels during cold storage were investigated by low field-nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), and texture profile analysis (TPA). The addition of pullulan reduced the transversal relaxation time of rice Starch gels during cold storage. The microstructure of rice Starch gel with 0.5% pullulan was denser and more uniform compared with that of rice Starch without pullulan in each period of storage time. With regard to textural properties, 0.01% pullulan addition did not significantly change the texture of rice Starch gels, while 0.5% pullulan addition appeared to reduce the hardness and retain the springiness of rice Starch gels (P ⩽ 0.05). The restriction effects of pullulan on water mobility and Starch Retrogradation were hypothesized to be mainly responsible for the water retention, gel structure maintenance, and modification of the textural attributes of rice Starch gels.
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Inhibition of wheat Starch Retrogradation by tea derivatives.
Carbohydrate polymers, 2015Co-Authors: Haihua Zhang, Sun Binghua, Shikang Zhang, Zhu Yuejin, Yaoqi TianAbstract:The effect of four industrial tea derivatives (tea polyphenols [TPS], tea water-soluble extracts [TSE], tea polysaccharides [TSS], and green tea powder [GTP]), on the Retrogradation of wheat Starch was investigated using texture profile analysis (TPA), differential scanning calorimetry (DSC), rapid viscosity analysis (RVA), and the α-amylase-iodine method. The addition of the four tea derivatives resulted in decreased hardness and increased cohesiveness of the Starch gel as shown by the TPA test. The DSC data demonstrated an increase in the enthalpy change of Starch gelatinization and a decrease in the enthalpy change of Starch recrystallite dissociation. The RVA results indicated that the peak viscosity, representing the intermolecular forces of wheat Starch, was reduced after addition of TPS, TSE, and TSS, respectively, but was increased by GTP. Furthermore, the half crystallization time in the Avrami equation almost doubled after the separate addition of the tea derivatives.
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Retrogradation properties of rice Starch gelatinized by heat and high hydrostatic pressure hhp
Journal of Food Engineering, 2011Co-Authors: Xiuting Hu, Xueming Xu, Yaoqi TianAbstract:Retrogradation process of pressure-gelatinized rice Starches was investigated and compared with the heat-gelatinized ones in this study. Our results showed that the Retrogradation rate of normal rice Starch gelatinized by high hydrostatic pressure (HHP) was slower than that by heat. Nevertheless, there was no difference in Retrogradation rate for waxy rice Starch gelatinized by the two treatments (P > 0.05). The DSC data were further analyzed using the Avrami equation. The result indicated that the pressure-gelatinized normal rice Starch had a lower recrystallization rate (k) and a higher Avrami exponent (n) than the heat-gelatinized one, but the two treatments did not affect the k and n for waxy rice Starch. Furthermore, the intact Starch granules and lower amylose leaching were observed only in the pressure-gelatinized normal rice Starch. These findings suggest that the retardation mechanism of HHP on Starch Retrogradation is probably attributed to less broken granules and lower leached amylose.
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Starch Retrogradation studied by thermogravimetric analysis tga
Carbohydrate Polymers, 2011Co-Authors: Yaoqi Tian, Zhengyu JinAbstract:Abstract Thermogravimetric analysis (TGA) as an analytical method to follow Retrogradation properties of rice Starch was investigated in this study. Our results showed that the bound water content (M b ) of retrograded Starch samples was significantly increased with the increasing of storage time. Based on the measurement of bound water, degree of Starch Retrogradation was determined, and it was consistent with the data obtained from differential scanning calorimetry (DSC). The degree of Starch Retrogradation determined from the TGA was further employed to study Starch recrystallization kinetics, indicating that the recrystallization data were well suited to Avrami theory ( R > 0.98). The results also found that the absorbed water content (M a ) was significantly reduced for the retrograded Starch ( P ≤ 0.05). These findings suggest that the TGA as well as the DSC is able to provide potential data for evaluating Starch Retrogradation.
Dawen Sun - One of the best experts on this subject based on the ideXlab platform.
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effects of freezing rates on Starch Retrogradation and textural properties of cooked rice during storage
Lwt - Food Science and Technology, 2010Co-Authors: Dawen SunAbstract:Abstract The effects of freezing rates and storage temperatures on Starch Retrogradation and textural properties of cooked rice were evaluated. Cooked rice was frozen with different freezing rates and then stored at 4 °C for 14 days or −18 °C for up to 7 months. Starch Retrogradation enthalpy (Δ H r ) of cooked rice was determined by a differential scanning calorimetry, and textural properties were determined by a texture analyser. The results showed that the Δ H r and hardness values had a negative correlation with freezing rate, however, a positive correlation was found between adhesiveness and freezing rate. On the other hand, the advantages (lower hardness and higher adhesiveness, less Starch retrogradaton) of cooked rice gained by rapid freezing, were lost quickly in the first 3 days of storage at 4 °C. However, rapid freezing combined with −18 °C frozen storage can effectively retard Starch Retrogradation and maintain the textural properties of cooked rice for at least 7 months. Therefore, high quality cooked rice can be produced by combined rapid freezing with frozen storage.
Xuerong Fan - One of the best experts on this subject based on the ideXlab platform.
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effect of disaccharides of different composition and linkage on corn and waxy corn Starch Retrogradation
Food Hydrocolloids, 2016Co-Authors: Lili Wang, Ping Wang, Qiang Wang, Li Cui, Xuerong Fan, Ying Zhang, Jiugang YuanAbstract:Abstract The effect of disaccharides of different monosaccharide compositions and linkages on corn and waxy corn Starch long-term Retrogradation was investigated using differential scanning calorimetry (DSC), wide X-ray diffraction (WXRD), and molecular dynamic (MD) simulation. The disaccharides consisted of sucrose (glucose-fructose, α-1, 2 glycosidic bond), lactose (glucose-galactose, β-1, 4 glycosidic bond), and maltose (glucose-glucose, α-1, 4 glycosidic bond). DSC data showed that ΔH (melting enthalpy of retrograded Starch) was reduced with the addition of sugars (maltose > lactose > sucrose > glucose > galactose > fructose). The WXRD results revealed that the disaccharides inhibited Starch Retrogradation. In addition, MD simulation, which was adapted to predict the interaction of disaccharides and Starch, confirmed that the disaccharides reduced Starch Retrogradation.
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branched limit dextrin impact on wheat and waxy Starch gels Retrogradation
Food Hydrocolloids, 2014Co-Authors: Qiang Wang, Ping Wang, Mohanad Bashari, Feng Chen, Li Cui, Jiugang Yuan, Xuerong FanAbstract:The effect of branched limited dextrin (BLD) on Starch Retrogradation was investigated to explain the anti-firming mechanism of α-amylase. The influence of BLD on the gelatinized wheat and waxy rice Starch Retrogradation was characterized by differential scanning calorimetry (DSC) and wide-angle X-ray diffraction (WXRD). DSC and WXRD results showed that Retrogradation of wheat and waxy rice Starch gels were reduced with the addition of branched limit dextrins (F75 and F88). Avrami equation was used to analyze the enthalpies of retrograde wheat Starch gels, and the value of k indicated that F75 and F88 reduced the kinetics of Starch Retrogradation. In addition, molecular dynamic (MD) simulation was adapted to predict the interaction of BLD and Starch fraction, and the results showed that the BLD reduced Starch Retrogradation by the interplay between Starch and BLD.
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effect of spring dextrin on Retrogradation of wheat and corn Starch gels
Food Hydrocolloids, 2013Co-Authors: Xuerong Fan, Yawei Ning, Pei Wang, Zhengyu JinAbstract:Abstract The influence of spring dextrin (SD) on the gelatinized Starch Retrogradation was investigated by wide X-ray diffraction (WXRD), differential scanning calorimetry (DSC) and molecular dynamic (MD) simulation. Different wheat and corn Starch gels were prepared with the addition of SD 3 , SD 5 , SD 7 or SD 9 . WXRD results showed that recrystallinity of wheat and corn Starch gels was reduced with the addition of SD 7 or SD 9 . Alternatively, SD 3 or SD 5 accelerated recrystallinity. Enthalpies of retrograde wheat and corn Starch gels were analyzed using the Avrami equation and confirmed the WXRD results. Finally, MD simulation was adapted to predict the interaction of SD and Starch fraction in water, and the results showed that the SD disturbed Starch Retrogradation by altering Starch fraction–Starch fraction interaction. Based on the obtained results of WXRD, DSC and MD, it was concluded that the addition of SDs significantly influences Starch long-term Retrogradation.
