Modifying the internal structures of steamed rice cakes by emulsifiers for promoted textural and sensory properties
Wei Feng1, Hao Zhang2, Ren Wang1
1Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jubao Jinhao Agricultural Hi-Tech Co. Ltd, China.
Abstract:
Steamed rice cakes (SRCs) are traditional Chinese snacks with a wide territorial acceptability. However, traditional cuisine is challenged by insufficient expansion of the spongy network favoring tasting experience. In this study, the effects of different emulsifiers on the physical, pasting, and textural properties of SRCs were investigated. The results showed that the emulsifiers, especially sodium stearoyl lactylate, interacted with starch molecules to form starch-lipid complexes, which created gels with enlarged spacing between junction zones. The electrostatic repulsion prevented aggregation of starch chains, yielding loosely packed microstructures of rice batter. As a result, the SRCs with 0.5% addition (relative to the weight of rice flour) of emulsifiers had increased specific volume, decreased apparent porosity and hardness, and preferable springiness, contributing to desired overall acceptability when receiving sensory evaluation by a group of trained panel. The results demonstrated the feasibility of modifying the textural properties of starch-based foods.
