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Effects of Saccharides on Stabilities of Rice Starch Gels — Correlation Between Structure of Saccharides and Stabilizing Effects on Gel Structure

  • Keiko Katsuta
  • Akio Nishimura
  • Makoto Miura

Abstract

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 .

Keywords

Sugar Alcohol Creep Compliance Creep Data Rice Starch Food Hydrocolloid 
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References

  1. 1.
    K. Katsuta, M. Miura, and A. Nishimura, Kinetic treatment for rheological properties and effects of saccharides on retrogradation of rice starch gels. Food Hydrocolloids. 6:187(1992).CrossRefGoogle Scholar
  2. 2.
    K. Katsuta, A. Nishimura, and M. Miura, Effects of saccharides on stabilities of rice starch gels. 1. Mono- and di-saccharides. Food Hydrocolloids, 6:in press (1992).Google Scholar
  3. 3.
    K. Katsuta, A. Nishimura, and M. Miura, Effects of saccharides on stabilities of rice starch gels. 2. Oligosaccharides. Food Hydrocolloids. 6:in press (1992).Google Scholar

Copyright information

© Springer Science+Business Media New York 1994

Authors and Affiliations

  • Keiko Katsuta
    • 1
  • Akio Nishimura
    • 1
  • Makoto Miura
    • 2
  1. 1.Faculty of EducationNiigata UniversityNi-No-ChoJapan
  2. 2.Research CenterMitsubishi Kasei CorporationMidori-KuJapan

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