Abstract
Static viscoelastic parameters (creep compliance) of non-glutinous rice starch gels stored at 0°C for various storage times were measured and analyzed by a kinetic treatment. The rate constant, i.e. hardening rate ( k), and the initial viscoelastic value ( J 0) of gels were obtained. The process of rétrogradation of starch was monomorphic. When saccharides were added to the starch—water system, the initial creep compliance decreased compared with the starch—water system alone. The results indicated that rigid and/or stable gel matrices were formed in starch—water—saccharide systems and the rétrogradation of starch was affected. The order of ability to stabilize the gel structure and to reduce starch rétrogradation was sucrose > glucose ≧ fructose.
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