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Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes
Author(s) -
Meng LingWei,
Kim Sang Moo
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14857
Subject(s) - food science , chemistry , gluten free , fermentation , rheology , moisture , rice protein , gluten , materials science , composite material , organic chemistry
The effects of soy protein isolate (SPI), whey protein concentrate (WPC), and marine fish collagen (MFC) on the dynamic rheological properties of rice batter and the quality of fermented rice cakes (FRCs) during 3 days of storage at 20°C were determined. The rice batters with SPI, WPC, and MFC had higher phase shift tangent values than the control, but still exhibited strong elastic and weak viscous gel behaviors. The addition of MFC increased the porosity and specific volume, enhanced the surface color brightness, and significantly decreased the crumb firming rate, improved the sensory quality, and retarded amylopectin retrogradation. Slightly higher moisture contents were observed for FRCs supplemented with proteins. The control was harder than FRCs enriched with 1%SPI and 2%MFC. The estimated shelf lives of FRCs made with 1% SPI and 2% MFC were higher than the control. The type and amount of various proteins dominated the quality of enriched FRCs. Practical applications The addition of protein to rice flour‐based food products improves both the nutritional and physical qualities of the product since many gluten‐free products have poor sensory characteristics. Our findings can be used to guide the producers of fermented rice cakes to choose a reasonable additive to improve the quality of the product and extend their shelf life, and are relevant to food product development and processing research, especially the development of gluten‐free products.