Publication : National Conference
Chutimon maraktham, Suched Samuhasaneetoo and Parinda Penroj. Effect of Hydrocolloid on Properties of Frozen Alkaline Rice Starch Gel. Naresuan Research Conference (Research and Innovation). 33.
AbstractFreezing rice starch gel cause a change in property of the gel, such as spongy structure and syneresis which affect the consumer acceptance. This research aims to study effect of hydrocolloids on textural property and % syneresis of the frozen gel in alkaline condition by using Plackett and Burman. The hydrocolloids (konjac glucomannan, xanthan gum, carboxymethylcellulose, sodium alginate, guar gum and locust bean gum ) were added to rice starch gel which had pH 11 at concentration of 0.1-0.7%. The gels were frozen at slow freezing rate by putting the gels in refrigerated at -18oC, The gel was freeze and thaw for 4 cycles. Textural property and % syneresis of the gel were analyzed and compared to the control gel which was the unfrozen gel in alkaline condition without any hydrocolloid addition. It was found that konjac glucomannan, sodium alginate and guar gum gave hardness of rice starch gel after freezing in range of 1700 -2700 g closed to the control gel (2144 g). Gel with sodium alginate and guar gum has the most effective in reducing the syneresis. Addition of these hydrocolloid decreased the change of frozen rice starch gel in alkaline condition. The gel had better freeze-thawed stability.
Author
Asst. Prof. Parinda Penroj, Ph.D.

Asst. Prof. Suched Samuhasaneetoo, Ph.D.

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