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Effects of D ‐psicose on gelatinization and retrogradation of rice flour
Author(s) -
Ikeda Shinya,
Furuta Chiharu,
Fujita Yoko,
Gohtani Shoichi
Publication year - 2014
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201300259
Subject(s) - retrogradation (starch) , trehalose , differential scanning calorimetry , sucrose , starch , chemistry , starch gelatinization , crystallization , food science , sugar , biochemistry , amylose , thermodynamics , organic chemistry , physics
The rare sugar D ‐psicose was shown to have an ability to promote gelatinization of rice flour and to retard its retrogradation. The force at fracture of rice cake samples containing sucrose but no D ‐psicose increased after refrigerated storage, while that of the samples containing D ‐psicose or trehalose remained largely unchanged. Both the gelatinization temperature and enthalpy determined using differential scanning calorimetry were lower in the presence of D ‐psicose than sucrose or trehalose. X‐ray diffraction peaks arising from crystalline structures in starch disappeared upon heating up to 68°C in the presence of D ‐psicose and 75°C in the presence of sucrose or trehalose. The reduction in the dielectric relaxation strength due to starch retrogradation was more pronounced in the presence of sucrose or trehalose than D ‐psicose. The present results suggest that D ‐psicose facilitates melting of the crystalline structure in rice flour upon heating and inhibit re‐crystallization during storage.