Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch
The pasting properties of rice starch can be improved by blending it with native or modified starch. This research investigated the pasting profiles and gel properties of rice flour (RF) blended at different concentrations with tapioca starch (TS), lowand highdegrees of crosslinked starch (LCL and H...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/10/e3sconf_ri2c2025_02002.pdf |
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| author | Wongkhueng Kanyapat Thumthanaruk Benjawan Wandee Yuree Lamsal Buddhi Rungsardthong Vilai |
| author_facet | Wongkhueng Kanyapat Thumthanaruk Benjawan Wandee Yuree Lamsal Buddhi Rungsardthong Vilai |
| author_sort | Wongkhueng Kanyapat |
| collection | DOAJ |
| description | The pasting properties of rice starch can be improved by blending it with native or modified starch. This research investigated the pasting profiles and gel properties of rice flour (RF) blended at different concentrations with tapioca starch (TS), lowand highdegrees of crosslinked starch (LCL and HCL), and lowand highdegrees of substitution of acetylated starch (LAC and HAC). The results showed that substituting RF with both native and modified starches tended to decrease the pasting temperature of the flour blends. The increase in HCL in flour blends resulted in a higher pasting temperature, final viscosity, and setback. At the same time, adding LAC and HAC did not affect the pasting temperature, but a significantly decreased final viscosity was observed. RF-HCL10 and RF-HAC10 exhibited significantly higher swelling power than RF alone. Blending RF with HCL at 5, and 10% by weight could improve the freeze-thaw stability of the gels made from each blend. The information obtained herein is useful for the prediction of product properties that are rich in starch. |
| format | Article |
| id | doaj-art-cd045004e4774ed9b3c3a665a381f009 |
| institution | Kabale University |
| issn | 2267-1242 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj-art-cd045004e4774ed9b3c3a665a381f0092025-02-05T10:50:20ZengEDP SciencesE3S Web of Conferences2267-12422025-01-016100200210.1051/e3sconf/202561002002e3sconf_ri2c2025_02002Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starchWongkhueng Kanyapat0Thumthanaruk Benjawan1Wandee Yuree2Lamsal Buddhi3Rungsardthong Vilai4Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North BangkokDepartment of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North BangkokDivision of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, BangkhuntienFood Science and Human Nutrition Department, Iowa State UniversityDepartment of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North BangkokThe pasting properties of rice starch can be improved by blending it with native or modified starch. This research investigated the pasting profiles and gel properties of rice flour (RF) blended at different concentrations with tapioca starch (TS), lowand highdegrees of crosslinked starch (LCL and HCL), and lowand highdegrees of substitution of acetylated starch (LAC and HAC). The results showed that substituting RF with both native and modified starches tended to decrease the pasting temperature of the flour blends. The increase in HCL in flour blends resulted in a higher pasting temperature, final viscosity, and setback. At the same time, adding LAC and HAC did not affect the pasting temperature, but a significantly decreased final viscosity was observed. RF-HCL10 and RF-HAC10 exhibited significantly higher swelling power than RF alone. Blending RF with HCL at 5, and 10% by weight could improve the freeze-thaw stability of the gels made from each blend. The information obtained herein is useful for the prediction of product properties that are rich in starch.https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/10/e3sconf_ri2c2025_02002.pdf |
| spellingShingle | Wongkhueng Kanyapat Thumthanaruk Benjawan Wandee Yuree Lamsal Buddhi Rungsardthong Vilai Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch E3S Web of Conferences |
| title | Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch |
| title_full | Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch |
| title_fullStr | Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch |
| title_full_unstemmed | Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch |
| title_short | Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch |
| title_sort | pasting profiles and gel properties of rice flour blended with native cross linked and acetylated tapioca starch |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/10/e3sconf_ri2c2025_02002.pdf |
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