Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology
Jiangping Ye1, Xiuting Hu1, Fang Zhang1
1State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Abstract:
This study aimed to explore freeze-thaw (FT) stability of rice starch modified by Improved Extrusion Cooking Technology (IECT). FT stability of IECT-modified rice starch was investigated and compared with native one. Syneresis and SEM analysis showed that IECT-modified rice starch had better FT stability than native starch. Furthermore, IECT-modified rice starch had less significant changes in the rheological parameters during the FT cycles than the native starch. XRD and iodine binding analysis demonstrated that IECT treatment inhibited the association of rice starch, especially amylose retrogradation. Additionally, the peak at around 20° was detected in XRD patterns of IECT-modified rice starch, which confirmed the formation of amylose-lipid complex during the IECT treatment. These results suggested that the IECT treatment could improve FT stability of rice starch, which was ascribed to inhibition of starch retrogradation by IECT.
