Study on thermal and rheological properties of native rice starches and their corresponding mixtures

The hardness for the gel mixtures was also investigated after 3 and 7 days of storage at 4 ± 0.5 °C as an index of starch retrogradation. Waxy blends of 25% were most effective at reducing the rate of firmness as shown by the values of hardness when mixed with low and intermediate AC non-waxy starches. As aging progressed over 3-5 days, significant hardness was observed in the individual components samples compared with their blends.