Effects of mung bean starch/guar gum-based edible emulsion coatings on the staling and safety of rice cakes

[Display omitted] •Edible emulsion coating based on mung bean starch and guar gum was developed.•Emulsion coating added with sunflower seed oil improved qualities of rice cakes.•Emulsion coating suppressed the staling of rice cakes during storage.•Emulsion coating added with grapefruit seed extract...

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Veröffentlicht in:	Carbohydrate polymers 2020-11, Vol.247, p.116696-116696, Article 116696
Hauptverfasser:	Lee, Eun-sil, Song, Hong-geon, Choi, Inyoung, Lee, Jung-Soo, Han, Jaejoon
Format:	Artikel
Sprache:	eng
Schlagworte:	Anti-Infective Agents - chemistry Anti-Infective Agents - pharmacology Bacillus cereus - drug effects Bacillus cereus - growth & development Calorimetry, Differential Scanning Edible emulsion coating Edible Films Emulsions - chemistry Emulsions - pharmacology Food Preservation - methods Food Safety - methods Galactans - chemistry Galactans - pharmacology Grapefruit seed extract Guar gum Hardness Kinetics Mannans - chemistry Mannans - pharmacology Microscopy, Electron, Scanning Mung bean starch Oryza - chemistry Oryza - metabolism Penicillium - drug effects Penicillium - growth & development Plant Gums - chemistry Plant Gums - pharmacology Seeds - chemistry Staling Starch - chemistry Starch - pharmacology Starch retrogradation Sunflower Oil - chemistry Vigna - chemistry Water - analysis Water - chemistry X-Ray Diffraction
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