Abstract
Starch retrogradation is a process occurred in many food products made from starch-containing raw materials. It affects qualities of food during storage. In this research, the effects of sucrose and phosphate on rice starch retrogradation were studied. Experiments were conducted with sucrose content ranged from 1 – 5 % (w/w) and sodium polyphosphate – from 0.1 – 1 % (w/w). Results showed that sucrose and polyphosphate reduced the syneresis of starch gel 1.19 - 1.44 and 4.6 - 4.87 times respectively. Both substances reduced the hardness of starch gel, but sucrose reduced the stickiness while polyphosphate increased stickiness of rice starch gel.
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