{"title":"不同盐类对还原米淀粉和熟米再热行为的影响","authors":"S. Han, Bo-Reum Kim, Seog-Won Lee, C. Rhee","doi":"10.3746/JFN.2011.16.2.157","DOIUrl":null,"url":null,"abstract":"The influence of sodium salts and chlorides at various concentrations (0.05, 0.10, 0.50, and 1.00%) on the reheating behavior of retrograded rice starch and cooked rice was investigated. The degree of gelatinization of the all retrograded rice starch gels and the cooked rice containing sodium salts and chlorides increased after reheating compared to the starches without salt. Gelatinization also showed an increasing trend as the concentration of sodium salts and chlorides increased. The increase of gelatinization after reheating the samples containing sodium salts and chlorides was greater than 38.0%. The reheated retrograded rice starch and cooked rice containing Na₃PO₄ showed the lowest set back value and retrogradation rate constant. Among all the samples, the cooked sample containing Na₃PO₄ showed the highest increment of gelatinization after reheating. Also, this same sample showed the lowest retrogradation degree.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"12 1","pages":"157-164"},"PeriodicalIF":0.0000,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":"{\"title\":\"Effects of Various Salts on the Reheating Behavior of Retrograded Rice Starch and Cooked Rice\",\"authors\":\"S. Han, Bo-Reum Kim, Seog-Won Lee, C. Rhee\",\"doi\":\"10.3746/JFN.2011.16.2.157\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The influence of sodium salts and chlorides at various concentrations (0.05, 0.10, 0.50, and 1.00%) on the reheating behavior of retrograded rice starch and cooked rice was investigated. The degree of gelatinization of the all retrograded rice starch gels and the cooked rice containing sodium salts and chlorides increased after reheating compared to the starches without salt. Gelatinization also showed an increasing trend as the concentration of sodium salts and chlorides increased. The increase of gelatinization after reheating the samples containing sodium salts and chlorides was greater than 38.0%. The reheated retrograded rice starch and cooked rice containing Na₃PO₄ showed the lowest set back value and retrogradation rate constant. Among all the samples, the cooked sample containing Na₃PO₄ showed the highest increment of gelatinization after reheating. Also, this same sample showed the lowest retrogradation degree.\",\"PeriodicalId\":15791,\"journal\":{\"name\":\"Journal of Food Science and Nutrition\",\"volume\":\"12 1\",\"pages\":\"157-164\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2011-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3746/JFN.2011.16.2.157\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3746/JFN.2011.16.2.157","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effects of Various Salts on the Reheating Behavior of Retrograded Rice Starch and Cooked Rice
The influence of sodium salts and chlorides at various concentrations (0.05, 0.10, 0.50, and 1.00%) on the reheating behavior of retrograded rice starch and cooked rice was investigated. The degree of gelatinization of the all retrograded rice starch gels and the cooked rice containing sodium salts and chlorides increased after reheating compared to the starches without salt. Gelatinization also showed an increasing trend as the concentration of sodium salts and chlorides increased. The increase of gelatinization after reheating the samples containing sodium salts and chlorides was greater than 38.0%. The reheated retrograded rice starch and cooked rice containing Na₃PO₄ showed the lowest set back value and retrogradation rate constant. Among all the samples, the cooked sample containing Na₃PO₄ showed the highest increment of gelatinization after reheating. Also, this same sample showed the lowest retrogradation degree.
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