Effects of Saccharides on Stabilities of Rice Starch Gels — Correlation Between Structure of Saccharides and Stabilizing Effects on Gel Structure
Effects of hydrogenated saccharides (sugar alcohols) on the stabilities of rice starch gels were investigated using the retrogradation kinetics on the basis of creep data of starch gels. The rétrogradation process of rice starch could be expressed as the first-order reaction, in the initial stage of rétrogradation during storage at 0°C .
KeywordsSugar Alcohol Creep Compliance Creep Data Rice Starch Food Hydrocolloid
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