Abstract
The effect of hydroxypropyl distarch phosphate(HPDSP)on retrogradation and storage cooking quality properties of rice noodles was investigated. Fresh instant rice noodles was prepared under weight ratio of HPDSP to rice flour (RF) at 0.0%, 5.0%, 7.5%, 10.0%, and 15.0%, respectively, then the long-term retrogradation, breaking rate and cooking loss of noodles were determined. The results showed that, HPDSP could significantly decrease characteristic peak intensity of starch retrogradation and the degree of crystallinity, reduced retrogradation enthalpy, therefore inhibit rice noodles retrogradation. In addition, the inhibition effect enhanced with HPDSP contents. Microstructure showed that rice noodles containing HPDSP exhibited a porous honeycomb structure; Hardness result further further confirmed anti-aging effect of HPDSP. Cooking test indicated that adding 0.0%~10.0% HPDSP could prevent quality deterioration of fresh rice noodles during storage, but 15.0% of HPDSP impaired cooking quality.
Publication Date
7-28-2016
First Page
177
Last Page
180,213
DOI
10.13652/j.issn.1003-5788.2016.07.040
Recommended Citation
Li, HUANG; Liujing, ZHAN; Lu, LIANG; and Shunfen, LUO
(2016)
"Effect of hydroxypropyl distarch phosphate on retrogradation and cooking quality of instant fresh rice noodle,"
Food and Machinery: Vol. 32:
Iss.
7, Article 40.
DOI: 10.13652/j.issn.1003-5788.2016.07.040
Available at:
https://www.ifoodmm.cn/journal/vol32/iss7/40
References
[1] 罗舜菁, 占柳菁, 刘成梅. 食品添加剂抗鲜湿方便米粉老化的研究进展[J]. 食品工业科技, 2016(6): 392-395, 399.
[2] 涂宗财, 刘成梅, 付桂明. 方便湿米粉防止回生和品质改良[J]. 食品工业, 2003(5): 7-8.
[3] 汪霞丽, 沈娜, 李亦蔚, 等. 方便湿米粉的加工工艺及抗老化研究[J]. 食品与机械, 2012, 28(4): 197-200.
[4] 谢定, 刘永乐, 单阳, 等. 保鲜方便米粉抗老化研究[J]. 食品与机械, 2006, 22(2): 8-10.
[5] 胡爱军, 郑捷, 秦志平, 等. 变性淀粉特性及其在食品工业中应用[J]. 粮食与油脂, 2010(6): 1-4.
[6] 刘晓明. 羟丙基二淀粉磷酸酯与酪蛋白在酸奶体系中的作用研究[D]. 济南: 齐鲁工业大学, 2013: 1-2.
[7] 宋骁. 羟丙基二淀粉磷酸酯在番茄酱中作用机理的研究[D]. 济南: 齐鲁工业大学, 2013: 3-5.
[8] MIYAZAKI M, MAEDA T, MORITA N. Starch retrogradation and firming of bread containing hydroxypropylated, acetylated, and phosphorylated cross-linked tapioca starches for wheat flour[J]. Cereal Chemistry, 2005, 82(6): 639-644.
[9] 王晓艳, 荐桂茹, 田颖. 变性淀粉对冷冻面团面包品质的影响[J]. 中国食品添加剂, 2014(1): 192-197.
[10] 李嘉瑜, 宋臻善, 郭桦, 等. 变性淀粉对海绵蛋糕品质影响[J]. 粮食与油脂, 2012(10): 25-27.
[11] 宋贤良, 张建广, 洗沛枝, 等. 变性淀粉对面包品质的影响[J]. 粮食与饲料工业, 2011(3): 28-31.
[12] LIMROONGREUNGRAT Kullaya, HUANG Yao-wen. Pasta products made from sweetpotato fortified with soy protein[J]. LWT-Food Science and Technology, 2007, 40(2): 200-206.
[13] WU Yue, CHEN Zheng-xing, LI Xiao-xuan, et al. Retrogradation properties of high amylose rice flour and rice starch by physical modification[J]. LWT-Food Science and Technology, 2010, 43(3): 492-497.
[14] XU Lin-juan, XIE Jian-kun, KONG Xiang-li, et al. Analysis of genotypic and environmental effects on rice starch. 2. Thermal and retrogradation properties[J]. Journal of Agricultural and Food Chemistry, 2004, 52(19): 6 017-6 022.
[15] FIORDA F A, SOARES JUNIOR M S, SILVA F A, et al. Amaranth flour, cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects[J]. International Journal of Food Science & Technology, 2013, 48(9): 1 977-1 984.
[16] HAN J A, LEE B H, LIM W J, et al. Utilization of hydroxypropylated waxy rice and corn starches in Korean waxy rice cake to retard retrogradation[J]. Cereal Chemistry, 2005, 82(1): 88-92.
[17] 刘成梅, 吴頔, 罗舜菁, 等. 羟丙基交联木薯淀粉对籼米淀粉老化特性的影响[J]. 食品工业科技, 2014(15): 58-62.
[18] THIR R M S M, SIMO R A, ANDRADE C T. High resolution imaging of the microstructure of maizestarch films[J]. Carbohydrate Polymers, 2003, 54(2): 149-158.
[19] OTTENHOF M A, HILL S, FARHAT I A. Comparative study of the retrogradation of intermediate water content waxy maize, wheat, and potato starches[J]. Journal of Agriculture and Food Chemistry, 2005, 53: 631-638.
[20] 孙慢慢. 变性淀粉的性质及在酸奶中的应用研究[D]. 无锡: 江南大学, 2012: 23-25.
[21] 王放, 黄淑霞. 变性淀粉对面条品质改良的研究[J]. 中国粮油学报, 1997(5): 7-11, 26.
[22] 吴建平, 丁霄霖. 变性淀粉对新鲜面品质改良的研究[J]. 粮食与饲料工业, 1997(4): 43-45.
[23] 郭玉秋, 董海洲, 刘传富, 等. 羟丙基交联木薯淀粉对面团特性及挂面品质的影响[J]. 中国粮油学报, 2013(3): 35-39.