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Effect of sodium carbonate on appearance and textural properties of glutinous rice cake
Author(s) -
Reepholkul Kunyarat,
Charoenrein Sanguansri
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12203
Subject(s) - sodium carbonate , amylose , food science , chemistry , starch , sodium , rice flour , alkali metal , scanning electron microscope , resistant starch , materials science , organic chemistry , composite material , raw material
Summary The effect of sodium carbonate ( N a 2 CO 3 ) on the appearance and textural properties of glutinous rice cake was investigated. Glutinous rice kernels were soaked in N a 2 CO 3 solution (0–1.2 N) at 25 °C for 24 h. Soaked rice was used for glutinous rice cake ( GRC ) production. The results showed that the rice soaked in N a 2 CO 3 had lower protein and fat content, but higher ash content than those of untreated rice, while the amylose content in treated and untreated rice was not significantly different. Moreover, images from scanning electron microscopy showed that the starch granules from rice treated with N a 2 CO 3 had smoother surfaces than untreated ones. From the alkali digestion test, the rice kernels treated with N a 2 CO 3 suggest a lower gelatinization temperature than untreated rice. The GRC was uniform, and yellow colour was enhanced. Moreover, GRC exhibited an increase in softness and stickiness with increasing N a 2 CO 3 concentration.