Journal
FOOD HYDROCOLLOIDS
Volume 57, Issue -, Pages 55-61Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.01.015
Keywords
Insoluble dietary fiber; Dynamic high pressure microfluidization; Gelatinization; Rheology; Rice starch
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Funding
- National Natural Science Foundation of China [31260386, 31571875, 31401655]
- State Key Laboratory of Food Science and Technology Projects [SKLF-ZZA-201304]
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Modification of insoluble dietary fiber (IDF) for facilitating its applications has been encouraged in food industry. IDF from soybean residues was treated by dynamic high pressure microfluidization (DHPM), and effect of modified IDF (MIDF) addition on gelatinization and rheology of rice starch (RS) was investigated. It was found that DHPM could effectively reduce particle size of IDF, induce puffed morphology, and increase their water holding capacity. Addition of IDF/MIDF to RS increased peak and final viscosity of paste, and MIDF decreased breakdown and setback value, indicating MIDF may be a great candidate for increasing stability of paste and restraining short-term retrogradation of starch gels. Dynamic rheology indicated that supplementing MIDF changed rheological properties of RS less than IDF did. The results suggested that DHPM would provide an opportunity to change the physicochemical properties of IDF, and the resulting MIDF may be more suitable for designing fiber-enriched products. (C) 2016 Elsevier Ltd. All rights reserved.
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