Utilization of hydroxypropylated waxy rice and corn starches in Korean waxy rice cake to retard retrogradation
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 th...
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| Veröffentlicht in: | Cereal chemistry 2005, Vol.82 (1), p.88-92 |
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| creator | Han, J.A Lee, B.H Lim, W.J Lim, S.T |
| description | 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 T'(g) 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 |
| doi_str_mv | 10.1094/CC-82-0088 |
| format | Article |
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In the pasting viscogram, hydroxypropylated starches exhibited reduced pasting temperatures, but increased peak viscosities compared with the unmodified starches. Under differential scanning calorimetry, the T'(g) 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</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1094/CC-82-0088</identifier><language>eng</language><publisher>St. Paul: The American Association of Cereal Chemists, Inc</publisher><subject>cakes ; cold storage ; corn starch ; differential scanning calorimetry ; enthalpy ; food quality ; hardness ; Injulmi ; melting ; modified starch ; pasting properties ; retrogradation ; rice starch ; starch gels ; storage quality ; texture ; viscosity ; water holding capacity</subject><ispartof>Cereal chemistry, 2005, Vol.82 (1), p.88-92</ispartof><rights>AACC International</rights><rights>Copyright American Association of Cereal Chemists Jan/Feb 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3238-2feeafd386a04b93910f6e27c2a7fd14e916b63acdb772191f96761261498cd23</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1094%2FCC-82-0088$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1094%2FCC-82-0088$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,4010,27900,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Han, J.A</creatorcontrib><creatorcontrib>Lee, B.H</creatorcontrib><creatorcontrib>Lim, W.J</creatorcontrib><creatorcontrib>Lim, S.T</creatorcontrib><title>Utilization of hydroxypropylated waxy rice and corn starches in Korean waxy rice cake to retard retrogradation</title><title>Cereal chemistry</title><description>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 T'(g) 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</description><subject>cakes</subject><subject>cold storage</subject><subject>corn starch</subject><subject>differential scanning calorimetry</subject><subject>enthalpy</subject><subject>food quality</subject><subject>hardness</subject><subject>Injulmi</subject><subject>melting</subject><subject>modified starch</subject><subject>pasting properties</subject><subject>retrogradation</subject><subject>rice starch</subject><subject>starch gels</subject><subject>storage quality</subject><subject>texture</subject><subject>viscosity</subject><subject>water holding capacity</subject><issn>0009-0352</issn><issn>1943-3638</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp9kLtOAzEQRS0EEuHR8ANYlEgLfmy8dolWgSAiUUBqy_EjcQjrYG-ULF-Pw6agopoZ6czcuReAK4zuMBLlfV0XnBQIcX4EBliUtKCM8mMwQAiJAtEhOQVnKS3zSHFFB6CZtn7lv1XrQwODg4vOxLDr1jGsu5VqrYFbtetg9NpC1RioQ2xgalXUC5ugb-BLiFY1fyitPixsA4w2U2ZfYphHZX4lLsCJU6tkLw_1HEwfR-_1uJi8Pj3XD5NCU0J5QZy1yhnKmULlTFCBkWOWVJqoyhlcWoHZjFGlzayqCBbYCVYxTBguBdeG0HNw09_NRr42NrVyGTaxyZKS0Gx-SCuUodse0jGkFK2T6-g_VewkRnIfp6xryYncx5lh1MNbv7LdP2Rux6PDynW_4lSQah59ktM3gnB-QAiKh4L-AGDqgGs</recordid><startdate>2005</startdate><enddate>2005</enddate><creator>Han, J.A</creator><creator>Lee, B.H</creator><creator>Lim, W.J</creator><creator>Lim, S.T</creator><general>The American Association of Cereal Chemists, Inc</general><general>American Association of Cereal Chemists</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7XB</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>S0X</scope></search><sort><creationdate>2005</creationdate><title>Utilization of hydroxypropylated waxy rice and corn starches in Korean waxy rice cake to retard retrogradation</title><author>Han, J.A ; Lee, B.H ; Lim, W.J ; Lim, S.T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3238-2feeafd386a04b93910f6e27c2a7fd14e916b63acdb772191f96761261498cd23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>cakes</topic><topic>cold storage</topic><topic>corn starch</topic><topic>differential scanning calorimetry</topic><topic>enthalpy</topic><topic>food quality</topic><topic>hardness</topic><topic>Injulmi</topic><topic>melting</topic><topic>modified starch</topic><topic>pasting properties</topic><topic>retrogradation</topic><topic>rice starch</topic><topic>starch gels</topic><topic>storage quality</topic><topic>texture</topic><topic>viscosity</topic><topic>water holding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Han, J.A</creatorcontrib><creatorcontrib>Lee, B.H</creatorcontrib><creatorcontrib>Lim, W.J</creatorcontrib><creatorcontrib>Lim, S.T</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>ProQuest Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Han, J.A</au><au>Lee, B.H</au><au>Lim, W.J</au><au>Lim, S.T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Utilization of hydroxypropylated waxy rice and corn starches in Korean waxy rice cake to retard retrogradation</atitle><jtitle>Cereal chemistry</jtitle><date>2005</date><risdate>2005</risdate><volume>82</volume><issue>1</issue><spage>88</spage><epage>92</epage><pages>88-92</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><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 T'(g) 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</abstract><cop>St. Paul</cop><pub>The American Association of Cereal Chemists, Inc</pub><doi>10.1094/CC-82-0088</doi><tpages>5</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | cakes cold storage corn starch differential scanning calorimetry enthalpy food quality hardness Injulmi melting modified starch pasting properties retrogradation rice starch starch gels storage quality texture viscosity water holding capacity |
| title | Utilization of hydroxypropylated waxy rice and corn starches in Korean waxy rice cake to retard retrogradation |
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