Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment

Application of high-speed shear treatment (HST) to gelatinized high-amylose rice created rice gels with unique viscoelastic properties. This study examined the quantitative relationship between HST conditions and texture, assessing the dynamic viscoelastic properties of high-amylose rice gels based...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018, Vol.24(4), pp.739-746
Main Authors: Shibata, Mario, Sugiyama, Junichi, Fujita, Kaori, Kokawa, Mito, Hirano, Yukari, Matsuyama, Shingo, Trivittayasil, Vipavee, Araki, Tetsuya
Format: Article
Language:English
Subjects:
Agricultural production
Amylose
Gels
gluten-free
High speed
Physical properties
Polynomials
response surface methodology
Rice
Shearing
Temperature effects
Texture
viscoelastic properties
Viscoelasticity
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Summary:Application of high-speed shear treatment (HST) to gelatinized high-amylose rice created rice gels with unique viscoelastic properties. This study examined the quantitative relationship between HST conditions and texture, assessing the dynamic viscoelastic properties of high-amylose rice gels based on a second-order polynomial model. Twenty-four HST high-amylose rice gel samples were prepared by varying the three conditions of shearing speed and time, and temperature during HST. Dynamic viscoelasticity of the rice gel samples was measured to evaluate their physical properties. Results showed that dynamic viscoelastic moduli decreased concomitantly with increasing shearing time and speed, whereas they increased concomitantly with increasing temperature. Analyses of the models revealed that shearing speed was the most dominant factor affecting rice gel preparation in HST, while shearing time and temperature strongly affected the texture. These results are expected to be applicable to the design of HST equipment for rice gel production.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.24.739