The impacts of trehalose on the characteristics of glutinous rice powders

Authors

ZHANG Yu, Food Science and Technology College, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Food science and Biotechnology of Hunan Province, Changsha, Hunan 410128, China
ZHANG Lilin, Food Science and Technology College, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Food science and Biotechnology of Hunan Province, Changsha, Hunan 410128, China
ZHANG Qiong, Food Science and Technology College, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Food science and Biotechnology of Hunan Province, Changsha, Hunan 410128, China
WU Shuangqi, Orient Science and Technology College, Hunan Agricultural University, Changsha, Hunan 410128, China
MA Xuelin, Orient Science and Technology College, Hunan Agricultural University, Changsha, Hunan 410128, China
WU Xiaohong, Orient Science and Technology College, Hunan Agricultural University, Changsha, Hunan 410128, China

Abstract

The glutinous rice powders were used to study the impacts of different trehalose content on the characteristics of glutinous rice powders. The results showed that with the increase of trehalose content, the pasting temperature was not significantly impacted. The peak viscosity, valley viscosity and final viscosity increased at first then decreased and when the content was up to the maximum 1.0%. The thermal stabilities strengthened integrally and with the increased of the content, the thermal stabilities strengthened at first then attenuated. When the content was 1.5%, the thermal stabilities were the strongest. The gelling capabilities attenuated with the increased of the content. The transparency decreased at first then increased and steadied at last. The transparency was lowest when the content was 1.0% and highest when the content was 1.5%. The transparencies of powders at 25 ℃ were higher than that at 0 ℃. The freeze-thaw stability increased gradually with the increase of the content. The retro-gradations weakened gradually while the high temperature water-binding capacity increased gradually with the increase of the content then steadied.

Publication Date

9-28-2016

First Page

28

Last Page

30,43

DOI

10.13652/j.issn.1003-5788.2016.09.006

Recommended Citation

Yu, ZHANG; Lilin, ZHANG; Qiong, ZHANG; Shuangqi, WU; Xuelin, MA; and Xiaohong, WU (2016) "The impacts of trehalose on the characteristics of glutinous rice powders," Food and Machinery: Vol. 32: Iss. 9, Article 6.
DOI: 10.13652/j.issn.1003-5788.2016.09.006
Available at: https://www.ifoodmm.cn/journal/vol32/iss9/6

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