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首页> 外文期刊>Food research international >Effect of heating condition and starch concentration on the structure and properties of freeze-dried rice starch paste
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Effect of heating condition and starch concentration on the structure and properties of freeze-dried rice starch paste

机译：加热条件和淀粉浓度对冻干米淀粉糊结构和性能的影响

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摘要

The structure and characteristics of freeze dried rice starch paste were investigated at low starch concentrations (1%, 3% and 5%). The microstructure of samples made at 1% of starch concentration showed a loose filamentous network compared to other concentrations (3% and 5%). Especially the samples prepared at processing conditions above 110 ℃ and 3% were appeared a coarse honeycomb-like structure. Crystallinity of samples calculated by intensities of X-ray diffraction peaks was very low values (3.3-9.8%). The mechanical properties (hardness, cohesiveness and springiness) of the samples were highly influenced by starch concentration and heating temperature. The relative increment of water absorption index (WAI) according to increasing of heating temperature showed the highest value at 1% of starch concentration, and the heating temperature was analyzed to the important factor affecting WAI and WSI (water solubility index). The digestibility of samples showed an increasing trend with heating temperature regardless of starch concentration. Overall, the important factors influencing the properties of freeze dried rice starch paste were starch concentration and heating temperature.
机译：在低淀粉浓度（1％，3％和5％）下研究了冷冻干燥米淀粉糊的结构和特性。与其他浓度（3％和5％）相比，淀粉浓度为1％的样品的微观结构显示出疏松的丝状网络。特别是在高于110℃和3％的加工条件下制备的样品呈现出粗糙的蜂窝状结构。通过X射线衍射峰强度计算出的样品的结晶度非常低（3.3-9.8％）。样品的机械性能（硬度，内聚性和弹性）受淀粉浓度和加热温度的影响很大。吸水指数（WAI）随加热温度的升高而增加，在淀粉浓度为1％时表现出最高值，并分析了加热温度是影响WAI和WSI的重要因素（水溶性指数）。无论淀粉浓度如何，样品的消化率都随着加热温度的升高而增加。总体而言，影响冷冻米粉淀粉糊特性的重要因素是淀粉浓度和加热温度。

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