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International Journal of Food Properties Volume 12, 2009 - Issue 1: Rheology and Texture of Food
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Original Articles

Effect of Food Additives on Rheological and Textural Properties of Frozen High Amylose Rice Starch Gels

Kannika Huaisan Department of Food Technology, Khon Kaen University, Khon Kaen, Thailand
,
Juntanee Uriyapongson Department of Food Technology, Khon Kaen University, Khon Kaen, ThailandCorrespondence[email protected]
,
Patricia Rayas-Duarte Food and Agricultural Products and Research Center, Oklahoma State University, Stillwater, OK, USA
,
Inteaz Alli Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Quebec, Canada
&
Voranuch Srijesdaruk Department of Food Technology, Khon Kaen University, Khon Kaen, Thailand
Pages 145-161 | Received 24 Apr 2007, Accepted 06 Jun 2008, Published online: 08 Jul 2010

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Deepak Kumar Verma & Prem Prakash Srivastav. (2022) Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Critical Reviews in Food Science and Nutrition 62:24, pages 6577-6604.
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Malik A. Nawaz, Shu Fukai & Bhesh Bhandari. (2016) Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People’s Democratic Republic. International Journal of Food Properties 19:9, pages 2026-2040.
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Bo Zhu, Bin Li, Qianni Gao, Jinsong Fan, Peijun Gao, Meihu Ma & Xi Feng. (2013) Predicting Texture of Cooked Blended Rice with Pasting Properties. International Journal of Food Properties 16:3, pages 485-499.
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María Dolores Alvarez, Cristina Fernández, María Dolores Olivares & Wenceslao Canet. (2012) Comparative Characterization of Dietary Fibre-Enriched Frozen/Thawed Mashed Potatoes. International Journal of Food Properties 15:5, pages 1022-1041.
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Mi-Young Kang, Catherine W. Rico, Chae-Eun Kim & Sang-Chul Lee. (2011) Physicochemical Properties and Eating Qualities of Milled Rice from Different Korean Elite Rice Varieties. International Journal of Food Properties 14:3, pages 640-653.
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B. Y. Ritika, B. S. Khatkar & Baljeet S. Yadav. (2010) Physicochemical, Morphological, Thermal and Pasting Properties of Starches Isolated from Rice Cultivars Grown in India. International Journal of Food Properties 13:6, pages 1339-1354.
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Anil Kumar Siroha, Sneh Punia Bangar & Shweta Suri. 2023. Pigmented Cereals and Millets. Pigmented Cereals and Millets 27 49 .
Jianyou Zhang, Yan Li, Yanping Cai, Ishtiaq Ahmad, Anqiang Zhang, Yuting Ding, Yue Qiu, Gaopeng Zhang, Wei Tang & Fei Lyu. (2022) Hot extrusion 3D printing technologies based on starchy food: A review. Carbohydrate Polymers 294, pages 119763.
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Yangyang Chen, Min Zhang, Yanan Sun & Pattarapon Phuhongsung. (2022) Improving 3D/4D printing characteristics of natural food gels by novel additives: A review. Food Hydrocolloids 123, pages 107160.
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Jikai Jiang, Jie Zeng, Haiyan Gao, Lin Zhang, Fang Wang, Tongchao Su, Fengjuan Xiang & Guanglei Li. (2020) Effect of low temperature on the aging characteristics of a potato starch gel. International Journal of Biological Macromolecules 150, pages 519-527.
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Farhan Mohiuddin Bhat & Charanjit Singh Riar. (2019) Effect of chemical composition, granule structure and crystalline form of pigmented rice starches on their functional characteristics. Food Chemistry 297, pages 124984.
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Fahim Muhammad Taqi, Subarna Subarna, Tjahja Muhandri & Rarasati Clorinita Utomo. (2018) EFEK PENAMBAHAN PROPILEN GLIKOL ALGINAT DAN ISOLAT PROTEIN KEDELAI TERHADAP MUTU FISIK DAN MUTU PENERIMAAN MI JAGUNG. Jurnal Teknologi dan Industri Pangan 29:2, pages 201-209.
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Zhe Yang, Xue Han, Huiying Wu, Lijuan Zhang, Lanwei Zhang & M. Javed Iqbal. (2017) Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage. Journal of Food Quality 2017, pages 1-7.
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Ann-Charlotte Eliasson. 2016. Carbohydrates in Food. Carbohydrates in Food 479 578 .
Duyi Samyor, Sankar Chandra Deka & Amit Baran Das. (2016) Evaluation of Physical, Thermal, Pasting Characteristics and Mineral Profile of Pigmented and Nonpigmented Rice Cultivars. Journal of Food Processing and Preservation 40:2, pages 174-182.
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Han Sub Kwak, Misook Kim & Yoonhwa Jeong. (2015) Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen-Cooked Rice by Correlating Consumer Acceptance. Journal of Food Quality 38:3, pages 192-200.
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Kolawole O. Falade & Akinpelu S. Christopher. (2015) Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars. Food Hydrocolloids 44, pages 478-490.
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Xiangli Ding, Hui Zhang, Wenhua Liu, Li Wang, Haifeng Qian & Xiguang Qi. (2013) Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles. Food and Bioprocess Technology 7:3, pages 842-852.
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A.S. Ross. 2013. Fibre-Rich and Wholegrain Foods. Fibre-Rich and Wholegrain Foods 291 308 .
Adeleke Omodunbi Ashogbon & Temitope Emmanuel Akintayo. (2012) Isolation, composition, morphological and pasting properties of starches from rice cultivars grown in Nigeria. Starch - Stärke 64:3, pages 181-187.
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Fan ZhuHarold Corke. (2011) Gelatinization, Pasting, and Gelling Properties of Sweetpotato and Wheat Starch Blends. Cereal Chemistry Journal 88:3, pages 302-309.
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