The effect of the freezing and thawing methods on the rheology and gelatinization ratio of gelatinized starch.

概要

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This study was designed to examine the effect of the thawing speed on the qualities of the food mainly consisted of gelatinized starch.<BR>At first to know physical properties of starch gels that were frozen and thawed at the different speed, gel strength and viscosity were measured. Next to estimate the condition of gelatinized starch granules during the freeze-thaw process, gelatinization ratio of starch was measured with three methods turbidity methods, β-amylase pullulanase method and glucoamylase method.<BR>The results of above estimations were as follows. Thawing speed, rater than freezing speed, affected the physical quality of starch gel. These changes more typically occured in the case of thawing slowly than rapidly. But those physical differences of starch gel after thawing couldn't be explained by the ratio of gelatinization.
日本食品保蔵科学会の論文