Investigates the effects of glyceryl monostearate and glyceryl monooleate on the properties of Japonica rice starch gels, suggesting enhanced textural stability.
Key Points
The aim is to examine how glyceryl monostearate (GMS) and glyceryl monooleate (GMO) influence the properties of Japonica rice starch gels.
Analyzed the effects of GMS and GMO on gelatinization and rheological properties.
Conducted tests on pasting profiles and dynamic viscoelasticity of starch gels.
Maintained samples at 4 °C to observe changes during storage.
GMS and GMO reduced the hardness and elasticity of rice starch gels in a dose-dependent manner.
GMS had a more significant impact on texture compared to GMO.
Differing complexation behaviors caused variations in the structure of GMS and GMO starch complexes.