Effects of different hydrocolloids on physicochemical properties of high‐moisture fermented rice cake during storage

Abstract

AbstractBackground and objectivesIn order to improve the quality of high‐moisture fermented rice cake (FRC) and analyze its staling mechanism, the texture, amylopectin retrogradation, water status and microstructure of FRCs with carrageenan (CA), locust bean gum (LBG), arabic gum (AG), xanthan gum (XT), and hydroxypropylmethylcellulose (HPMC) during 4 days of storage at 25°C were analyzed.FindingsThe addition of 0.2% AG and 0.2% HPMC increased the softness of FRCs during storage. The specific gravity and pH values of rice batters were not affected by hydrocolloid, but their apparent viscosities were higher than that of the control. LBG and CA led greater effects on specific volume than AG, XT, and HPMC. AG and HPMC decreased the firming rate of the FRC crumb, retarded the amylopectin retrogradation, and effectively inhibited the increase of bound water in FRC for 4 days of storage.ConclusionsThe selection of hydrocolloids as ingredients that can improve the physical properties of FRC. Additionally, high water‐binding strength and water content could decrease significantly the firming rate of FRC during storage.Significance and noveltyArabic gum was the most effective in reducing the amount of bound water in the FRC. The reduction in firming rate of FRC was mainly due to the decrease in bound water.