Properties of Rice Cooked with Commercial Water-soluble Soybean Polysaccharides Extracted under Weakly Acidic Conditions from Soybean Cotyledons | Zendy

Hitoshi Furuta | Zendy; Akihiro Nakamura | Zendy; Hiroko Ashida | Zendy; Hirokazu Asano | Zendy; Hirokazu Maeda | Zendy; Tomohiko Mori | Zendy

Open Access

Properties of Rice Cooked with Commercial Water-soluble Soybean Polysaccharides Extracted under Weakly Acidic Conditions from Soybean Cotyledons

Author(s) -

Hitoshi Furuta,

Akihiro Nakamura,

Hiroko Ashida,

Hirokazu Asano,

Hirokazu Maeda,

Tomohiko Mori

Publication year - 2003

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.67.677

Subject(s) - starch , food science , viscosity , chemistry , polysaccharide , potato starch , water soluble , agronomy , materials science , biochemistry , biology , organic chemistry , composite material

It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatinizing behavior of rice starch by using a Rapid-Visco-Analyzer. The addition of SSPS reduced the viscosity of the gelatinized starch. This lower final viscosity of the rice starch was more distinct from than that of potato starch. These results imply that the properties of SSPS in forming a non-sticky condition might result from a decrease in the viscosity of the gelatinized starch.

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