Texture of gel made from high-amylose rice flour
2019
Ashida, K. (Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization (NARO), Sapporo, Hokkaido (Japan)) | Koya, K. | Umemoto, T.
Amylose content was measured by the colorimetric determination and Concanavalin A (ConA) procedure. The difference between apparent amylose content measured by the colorimetric determination and amylose content measured by the Con A procedure should correspond with the amount of super long chains of amylopectin. Soft and less-sticky gel was obtained from high-amylose rice flour by adding 10 to 15 times the amount of water to rice flour and heating under continuous stirring. The texture of gel made from rice flour was measured according to claims of a consumer affairs agency. The hardness, cohesiveness, and adhesiveness of gel made from high-amylose rice flour with 10 or 15 times the amount of water were adaptable for a dysphagia diet. The ratio of gel adhesiveness to hardness could represent ease of swallowing. Significant correlations were observed between gel texture and amylose content. There was no significant change in gel texture after 3 days of storage under refrigeration.
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