Pasting, rheological, and retrogradation properties of low-amylose rice starch with date syrup

Ibrahim O. Mohamed, Jobe Babucurr

    Research output: Contribution to journalArticlepeer-review

    11 Citations (Scopus)

    Abstract

    Effects of date syrup on pasting, rheological, and retrogradation properties of low-amylose rice starch were investigated using three levels of date syrup (starch:syrup 1:1, 1:2, or 1:3). Measurements were carried out using HR-2 Discovery Rheometer equipped with a pasting cell and parallel plate geometry. The pasting measurements showed that the peak viscosity of the control is significantly higher than the samples with date syrup (p < 0.05), while the final viscosity increases with increased date syrup levels. Addition of date syrup increases the solid-like behavior of the gel in reverse order with increased date syrup levels. Low-amylose starch gel used in this study showed minor changes in elastic modulus (G′) during one week cold storage indicting that low-amylose rice starch is resistant to retrogradation. Addition of date syrup slightly resulted in increased retrogradation compared to the control.

    Original languageEnglish
    Pages (from-to)550-558
    Number of pages9
    JournalFood Science and Technology International
    Volume23
    Issue number6
    DOIs
    Publication statusPublished - Sept 1 2017

    Keywords

    • date syrup
    • pasting
    • retrogradation
    • Rheology
    • rice starch
    • viscosity

    ASJC Scopus subject areas

    • Food Science
    • General Chemical Engineering
    • Industrial and Manufacturing Engineering

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