| Abstrakt: |
The effect of mung bean seed coat polysaccharide (PS) on the physicochemical properties and freeze-thaw stability of rice starch (RS) gel was studied. Results showed that the addition of PS at concentrations of 0.25, 0.50, and 1.0% affected the physicochemical properties of RS. The onset gelatinization temperature of RS increased and the gelatinization enthalpy decreased with increasing the concentration of PS. PS caused a decrease in peak viscosity, breakdown, and setback but increase in pasting temperature. For the textural properties, PS at the concentration of 0.25, 0.50, and 1.0% reduced changes in RS gels hardness after 5 freeze-thaw cycles by 20.76, 35.91, and 47.57%, respectively, compared to the sample without PS. The syneresis of RS gels during freeze-thaw process was also reduced by the addition of PS especially at 1.0%. It is related with the results of ice crystal size when the addition of PS. Ice crystal image showed a dramatically reduced ice crystal size and modified ice shape influenced by PS. Retrogradation measurement, microstructure, and crystallinity of RS gels after repeated freeze-thaw cycles indicated the minimizing of starch retrogradation caused by PS. These results suggested that PS was effective in preserving quality in frozen rice starch-based products. [ABSTRACT FROM AUTHOR] |
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