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

REFERENCES

• Kasikorn Research Center. Rice Products: Export Still Growing. Business Brief No. 1963, 24 January 2007 http://www.kasikornresearch.com/kr/eng/search_detail.jsp?id=8325&cid=4 (Accessed: 7 September 2007 ).
   Google Scholar
• National Food Institute. Statistic Export-Import of Rice Products (Noodle). 2007, http://www.nfi.or.th/stat/statistic.asp (Accessed: 7 September 2007 ).
   Google Scholar
• Tatsumi , E. 2005 . Processing of High-Quality Rice Noodles in China . JIRCAS NewsLetter for International Collaboration , 43 : 1 – 8 .
   Google Scholar
• Noosuk , P. , Hill , S.E. , Pradipasena , P. , John , R. and Mitchell , J.R. 2003 . Structure-Viscosity Relationships for Thai Rice Starches . Starch , 55 ( 8 ) : 337 – 344 .
   Web of Science ®Google Scholar
• Hagenimana , A. , Pu , P. and Ding , X. 2005 . Study on Thermal and Rheological Properties of Native Rice Starches and Their Corresponding Mixtures . Food Res Int. , 38 ( 3 ) : 257 – 266 .
   Web of Science ®Google Scholar
• Chien , J.T. , Lien , Y. -Y. and Shoemaker , C.F. 1999 . Effect of Polarity of Complexing Agents on Thermal and Rheological Properties of Rice Starch Gels . Cereal Chem. , 76 ( 6 ) : 837 – 842 .
   Web of Science ®Google Scholar
• Sodhi , N.S. and Singh , N. 2003 . Morphlogical, Thermal and Rheological Properties of Starches Separated from Rice Cultivars Grown in India . Food Chem. , 80 ( 1 ) : 99 – 108 .
   Web of Science ®Google Scholar
• Jane , J. , Chen , Y.Y. , Lee , L.F. , McPherson , A.E. , Wong , K.S. , Radosavljevic , M. and Kasemsuwan , T. 1999 . Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch . Cereal Chem. , 76 ( 5 ) : 629 – 637 .
   Web of Science ®Google Scholar
• Bao , J. , Sun , M. , Zhu , L. and Corke , H. 2004 . Analysis of Quantitative Trait Loci for Some Starch Properties of Rice (Orysa sativa L.): Thermal Properties, Gel Texture and Swelling volume . J. Cereal Sci. , 39 ( 3 ) : 379 – 385 .
   Web of Science ®Google Scholar
• Sasaki , T. , Yasui , T. , Matsuki , J. and Satake , T. 2002 . Rheological Properties of Mixed Gels using Waxy and Non-Waxy Wheat Starch . Starch. , 54 ( 9 ) : 410 – 414 .
   Web of Science ®Google Scholar
• Varavinit , S. , Shobsngob , S. , Varanyanond , W. , Chinachoti , P. and Naivikul , O. 2002 . Freezing and Thawing Conditions Affect the Gel Stability of Different Varieties of Rice Flour . Starch. , 54 ( 1 ) : 31 – 36 .
   Web of Science ®Google Scholar
• Ferrero , C. , Martino , M.N. and Zaritzky , N.E. 1993 . Stability of Frozen Starch Pastes: Effect of Freezing, Storage and Xanthan Gun Addition . J. Food Proc. and Pres. , 17 ( 3 ) : 191 – 211 .
   Web of Science ®Google Scholar
• Lee , M.H. , Baek , M.H. , Cha , D.S. , Park , H.J. and Lim , S.T. 2002 . Freeze-Thaw Stabilization of Sweet Potato Starch Gel by Polysaccharide Gums . Food Hydrocolloids. , 16 ( 4 ) : 345 – 352 .
   Web of Science ®Google Scholar
• Lai , H.M. and Chung , Y.L. 2001 . Molecular Mobility of Waxy Rice Starch Paste at Low Temperature Studied by using MDSC and NMR . AACC Annual Meeting . Oct 14–18 2001 , North Carolina .
   Google Scholar
• Kuraoka , N. Frozen Product of Raw or Boiled Noodles of Japanese Buckwheat (Soba) . US Patent 7094436, 2006. Filed: Nov. 1, 2002. Issue dates: Aug. 22, 2006 .
   Google Scholar
• Juliano , B.O. 1985 . Rice: Chemistry and Technology , 774 St. Paul , Minnesota : American Association of Cereal Chemists .
   Google Scholar
• Puchongkavarin , H. , Varavinit , S. and Bergthaller , W. July 17–20 2003 . Comparative Study of Pilot Scale Rice Starch Production in An Alkaline and An Enzymatic Process , July 17–20 , Pattaya , , Thailand : Biothailand Technology for Life 2003 .
   Google Scholar
• AACC International . 2000 . Approved Methods of the AACC International , 10th , St. Paul , Minnesota : AACC Int .
   Google Scholar
• Juliano , B.O. 1992 . Structure, Chemistry, and Function of the Rice Grain and Its Fractions . Cereal Chem. , 37 ( 10 ) : 772 – 779 .
   Google Scholar
• Lumdubwong , N. and Seib , P.A. 2000 . Rice Starch Isolation by Alkaline Protease Digestion of Wet-Milled Rice Flour . J. Cereal Sci. , 31 ( 1 ) : 63 – 74 .
   Web of Science ®Google Scholar
• Ellis , R.P. , Cochrane , M.P. , Dale , M.F.B. , Duffus , C.M. , Lynn , A. , Morrison , I.M. , Prentice , R.D.M. , Swanston , J.S. and Tiller , S.A. 1998 . Starch Production and Industrial Use . J. Sci Food Agric. , 77 ( 3 ) : 289 – 311 .
   Web of Science ®Google Scholar
• Bhattacharya , M. , Zee , S.Y. and Corke , H. 1999 . Physicochemical Properties Related to Quality of Rice Noodles . Cereal Chem. , 76 ( 6 ) : 861 – 867 .
   Web of Science ®Google Scholar
• Williams , P.A. and Phillips , G.O. “ Introduction to Food Hydrocolloids ” . In Handbook of Hydrocolloids , Edited by: Phillips , G.O. and Williams , P.A. 1 – 19 . 2000 : Woodhead Publishing Limited: Cambridge .
   Google Scholar
• Whistler , R.L. and BeMiller , J.N. 1999 . Carbohydrate Chemistry for Food Scientists , 241 Minnesota : Eagan Press .
   Google Scholar
• Hoffman , A.S. 2001 . Hydrogels for Biomedical Applications . Annals of the New York Academy of Science , 944 : 62 – 73 .
   PubMed Web of Science ®Google Scholar
• Biliaderis , C.G. and Juliano , B.O. 1993 . Thermal and Mechanical Properties of Concentrated Rice Starch Gels of Varying Composition . Food Chem. , 48 ( 3 ) : 243 – 250 .
   Web of Science ®Google Scholar
• Reid , D.S. 1990 . Optimizing the Quality of Frozen Foods . Food Technol. , 44 ( 7 ) : 78 – 82 .
   Web of Science ®Google Scholar
• Yoo , D. , Kim , C. and Yoo , B. 2005 . Steady and Dynamic Shear Rheology of Rice Starch- Galactomannan Mixtures . Starch. , 57 ( 7 ) : 310 – 318 .
   Web of Science ®Google Scholar