Abstract
Changes of rheological and textural properties of gels from three Thai rice varieties containing di/polysaccharides were evaluated during frozen storage. Gel hardness of all reheated samples increased after 15 days frozen storage. At 30 days of frozen storage, all gels showed increased in G′, G″, and tan δ. Addition of the additives in Chainat1 resulted in changes of pasting properties of starch, hardness and rheology of frozen and reheated gels. Alginate, high methoxyl pectin, and trehalose at 0.4–0.6% in Chainat1 starch increased G′ of reheated gels but guar gum at 0.6 % reduced G′, G″.
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