Journal
FOOD CHEMISTRY
Volume 228, Issue -, Pages 435-440Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.02.041
Keywords
Vaccinium bracteatum Thunb. leaf pigment; Japonica rice starch; Glutinous rice starch; Thermal properties; Pasting properties; Scanning electron microscopy
Funding
- National Natural Science Foundation of China [31671890]
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In this study, the thermal, pasting and gel textural properties of japonica rice starch (JRS) and glutinous rice starch (GRS) fortified with Vaccinium bracteatum Thunb. leaf pigment (VBTLP) were investigated. The results showed that VBTLP facilitated the gelatinization of JRS and GRS with earlier onsets of onset temperature (T-o), peak temperature (T-p), conclusion temperature (T-c), and lower values of gelatinization enthalpy (Delta H-g), and retrogradation enthalpy (Delta H-r), as the VBTLP level increased. For JRS, VBTLP increased the peak viscosity and breakdown, reduced the final viscosity and setback, but for GRS it increased the peak viscosity, final viscosity, breakdown and setback. VBTLP also reduced the hardness and adhesiveness of the JRS gel. The values of lightness (L*) for JRS and GRS with VBTLP decreased by 47.60 and 49.56%, respectively. Scanning electron microscopy (SEM) revealed that VBTLP caused looser matrices in dried JRS and GRS gels which had lower crystallinities compared with the control. (C) 2017 Elsevier Ltd. All rights reserved.
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