Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment

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  • Shibata Mario
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • Sugiyama Junichi
    Graduate School of Engineering, Toyohashi University of Technology
  • Fujita Kaori
    Biological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences
  • Kokawa Mito
    Faculty of Life and Environmental Sciences, University of Tsukuba
  • Hirano Yukari
    Graduate School of Agricultural and Life Sciences, The University of Tokyo
  • Matsuyama Shingo
    Graduate School of Agricultural and Life Sciences, The University of Tokyo
  • Trivittayasil Vipavee
    Food Research Institute, National Agriculture and Food Research Organization
  • Araki Tetsuya
    Graduate School of Agricultural and Life Sciences, The University of Tokyo

Description

<p>Application of high-speed shear treatment (HST) to gelatinized high-amylose rice created rice gels with unique viscoelastic properties. This study examined the quantitative relationship between HST conditions and texture, assessing the dynamic viscoelastic properties of high-amylose rice gels based on a second-order polynomial model. Twenty-four HST high-amylose rice gel samples were prepared by varying the three conditions of shearing speed and time, and temperature during HST. Dynamic viscoelasticity of the rice gel samples was measured to evaluate their physical properties. Results showed that dynamic viscoelastic moduli decreased concomitantly with increasing shearing time and speed, whereas they increased concomitantly with increasing temperature. Analyses of the models revealed that shearing speed was the most dominant factor affecting rice gel preparation in HST, while shearing time and temperature strongly affected the texture. These results are expected to be applicable to the design of HST equipment for rice gel production.</p>

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