Rheological properties of ricealocust bean gum gels from different rice varieties

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Rheological properties of ricealocust bean gum gels from different rice varieties

Correa, MJ; Ferrero, C; Puppo, C; Brites, C

Food hydrocolloids, 06/2013, Volume: 31, Issue: 2

Journal Article

Pasting and gelatinization behavior of rice gels from Japonica (Ariete, Euro), Indica (Gladio, Suriname) and waxy (Glutinous) varieties were analyzed. These varieties differ widely in amylose contents and differential scanning calorimetry (DSC) gelatinization temperatures. Besides, the effect of locust bean gum (LBG) addition and the impact of successive viscoanalyser multiple-heatingacooling and freezingathawing cycles on the gels pasting viscosities (peak-IDTpeak, trough-IDTmin, final-IDTfinal), viscoelasticity by oscillatory rheometry and syneresis were evaluated.

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Correa, MJ | Ferrero, C | Puppo, C | Brites, C

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