Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees

Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees

Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural properties. In this study, pregelatinized rice starc...

Full description

Bibliographic Details
Main Authors:	Jiani Jiang, Jiangtao Li, Wenfang Han, Qiqi Yang, Qiongxiang Liu, Huaxi Xiao, Qinlu Lin, Yong Fang
Format:	Article
Language:	English
Published:	MDPI AG 2022-10-01
Series:	Foods
Subjects:	pregelatinized starch gelatinization degree microwave rheology texture heating mode
Online Access:	https://www.mdpi.com/2304-8158/11/21/3314

Similar Items

Particle Agglomeration and Properties of Pregelatinized Potato Starch Powder
by: Hyunwoo Lee, et al.
Published: (2023-01-01)

Effect of Pre-gelatinized Wheat Starch on Physical and Rheological Properties of Shortened Cake Batter and Cake Texture
by: F. Ebrahimi, et al.
Published: (2016-10-01)

Characterization of modified palmyrah tuber starch by pre-gelatinization, acid and dextrinization processes and its applicability
by: N. Sobini, et al.
Published: (2022-10-01)

Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches
by: Taotao Dai, et al.
Published: (2022-05-01)

Comparative studies of starch blends on the properties of PVA films
by: Supanut Phattarateera, et al.
Published: (2023-12-01)

Functional properties of three native starches and their modified derivatives
by: Funmilayo Deborah Adewumi, et al.
Published: (2020-09-01)

Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch
by: Lingwen Zhang, et al.
Published: (2019-01-01)

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization
by: Fen Xu, et al.
Published: (2021-05-01)

Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness
by: Carmen Rosa Quintero Pimiento, et al.
Published: (2023-10-01)

Comparative analysis of the gelling, retrograding and rheological properties of emmer starch compared to other cereal starches
by: Dzhivoderova-Zarcheva Mina M., et al.
Published: (2023-01-01)

Effect of pregelatinization and carboxymethylation on starches from African rice and Fonio: Influence on release of low melting-point drug
by: Omobolanle A Omoteso, et al.
Published: (2020-03-01)

The effect of partially pregelatinized cassava starch as disintegrant for paracetamol tablet
by: Okta Nama Putra, et al.
Published: (2022-11-01)

Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization
by: Myeongsu Jo, et al.
Published: (2021-04-01)

Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt
by: Ali Saleh, et al.
Published: (2020-01-01)

Effect of Feed Concentration on the Production of Pregelatinized Starch in a Double Drum Dryer
by: Riyadh S. Al-Mukhtar
Published: (2007-12-01)

Study on Starch Gelatinization Behaviors and Digestibility of Green Bananas during Microwave Drying
by: Yayuan XU, et al.
Published: (2022-02-01)

Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming
by: Ebrahim Taghinezhad, et al.
Published: (2016-11-01)

Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review
by: Sha Li, et al.
Published: (2023-10-01)

Effect of Storage Time and Temperature on Digestibility, Thermal, and Rheological Properties of Retrograded Rice
by: Ishita Chakraborty, et al.
Published: (2023-02-01)

Use of Gum Cordia (<i>Cordia myxa</i>) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch
by: Shahzad Hussain, et al.
Published: (2020-07-01)

Rheological and Thermal Study about the Gelatinization of Different Starches (Potato, Wheat and Waxy) in Blend with Cellulose Nanocrystals
by: Josefina Chipón, et al.
Published: (2022-04-01)

The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch
by: Yuanqin Liu, et al.
Published: (2021-02-01)

Comparison of Mechanical and Physicochemical Characteristics of Potato Starch and Gelatine Blend Bioplastics Made with Gelatines from Different Sources
by: Marta Mroczkowska, et al.
Published: (2021-05-01)

Effect of Synthetic Pregelatinized Starch-Modified C-S-H Particles on the Chemical Structure of C-A-S-H Generated from GGBS
by: Weijie Hao, et al.
Published: (2023-08-01)

Effects of Mung Bean (<i>Vigna radiata</i>) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch
by: Mohammad Tarahi, et al.
Published: (2022-07-01)

Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread
by: Rekhashree Devi, et al.
Published: (2024-02-01)

Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization
by: Farhana Mehraj Allai, et al.
Published: (2022-04-01)

Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure
by: Hongwei Cao, et al.
Published: (2022-06-01)

PREPARATION AND CHARACTERIZATION OF CO-PROCESSED EXCIPIENT-PREGELATINIZED CASSAVA STARCH PROPIONATE AS A MATRIX IN THE GASTRORETENTIVE DOSAGE FORM
by: Junaedi, et al.
Published: (2011-11-01)

Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch
by: Hongfang Ji, et al.
Published: (2021-01-01)

Effect of Ball-Milling on Starch Crystalline Structure, Gelatinization Temperature, and Rheological Properties: Towards Enhanced Utilization in Thermosensitive Systems
by: Matheus de Oliveira Barros, et al.
Published: (2023-07-01)

High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (<i>Phaseolus vulgaris</i>)
by: Richard Park, et al.
Published: (2020-07-01)

Response surface methodology in the optimization of walur (Amorphophallus paeoniifolius var. Sylvestris) starch pregelatinization process
by: Simon Bambang Widjanarko, et al.
Published: (2023-03-01)

An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food Formulations
by: Erin Beth Perry, et al.
Published: (2022-11-01)

Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch
by: Jianyong Wu, et al.
Published: (2022-05-01)

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
by: Jarosław Korus, et al.
Published: (2021-04-01)

Starch synthesis and gelatinization properties of potato tubers
by: Wang Su, et al.
Published: (2021-10-01)

Development of Theophylline Microbeads Using PregelatinizedBreadfruit Starch (Artocarpus altilis) as a Novel Co-polymer for Controlled Release
by: Adenike Okunlola, et al.
Published: (2019-02-01)

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
by: Oscar Moreno-Araiza, et al.
Published: (2023-06-01)

Gelatinized and nongelatinized corn starch/ poly(epsilon-caprolactone) blends: characterization by rheological, mechanical and morphological properties
by: Derval S. Rosa, et al.
Published: (2004-09-01)