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Effect of Freezing Rate and Starch Granular Morphology on Ice Formation and Non-Freezable Water Content of Flour and Starch Gels
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Document Title
Effect of Freezing Rate and Starch Granular Morphology on Ice Formation and Non-Freezable Water Content of Flour and Starch Gels
Author
Seetapan N., Limparyoon N., Fuongfuchat A., Gamonpilas C., Methacanon P.
Name from Authors Collection
Affiliations
National Metal and Materials Technology Center, National Science and Technology Development Agency, 114 Thailand Science Park, Pathumthani, 12120, Thailand
Type
Article
Source Title
International Journal of Food Properties
ISSN
10942912
Year
2016
Volume
19
Issue
7
Page
1616-1630
Open Access
All Open Access, Bronze
Publisher
Taylor and Francis Inc.
DOI
10.1080/10942912.2015.1107575
Format
Abstract
Ice formation and non-freezable water (WNFW) of rice flour and tapioca starch gels were studied at two different freezing rates (-10 and -100°C/min) using differential scanning calorimetry. Ice crystal growth was observed in the slow freezing but not in the fast one. Ice melting enthalpies, however, were similar since more ice formed in holding and reheating steps. Melting enthalpy of fully gelatinized systems with water contents ~ 0.50-0.66 was associated to starch composition and granule morphology. Highly swollen tapioca starch gave the lowest enthalpy and the highest WNFW (0.40 g/g dry starch versus 0.32 and 0.38 g/g dry starch of normal and waxy rice flours, respectively). The further studies revealed that the WNFW values were associated to swelling power, solubility, and granule morphology. Copyright © Taylor & Francis Group, LLC.
Industrial Classification
Knowledge Taxonomy Level 1
Knowledge Taxonomy Level 2
Knowledge Taxonomy Level 3
License
N/A
Rights
N/A
Publication Source
Scopus