کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8881457 1624883 2018 34 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings
چکیده انگلیسی
In this study, characteristics of glutinous rice flour annealed in different conditions were evaluated, and qualities of fast-frozen dumplings made with these annealed flour were determined. Three kinds of annealed glutinous rice flour obtained under different conditions (ANN1, 55% moisture, 50 °C, 4 h; ANN2, 55% moisture, 50 °C, 6 h and ANN3, 50% moisture, 55 °C, 6 h) showed higher resistant starch content (5.92%-11.67% of the whole flour), gelatinization temperature and storage modulus of the pastes. The breakdown and setback values were decreased and temperature range of gelatinization was narrowed from 14.5 °C to around 12 °C. The glutinous dumplings made of annealed flour showed better freezing, storage and boiling qualities, especially the lower cracking rate, water loss, hardness and better sensory quality. It was notable that the boiled dumplings made of annealed flour had slower in vitro digestion rate, due to the increased resistant starch content (8.62%-15.25%) caused by the annealed treatment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 79, January 2018, Pages 106-112
نویسندگان
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