Effect of sugar alcohol combined moist heat treatment on the physicochemical properties of glutinous rice flour

Abstract

The effects of three kinds of sugar alcohols (xylitol, lacttol and erythritol) composited moist heat treatment on the thermosolubility, thermodynamic, gelatinization, rheology, crystallinity, digestion and microstructure of glutinous rice flour were investigated. After adding sugar alcohol, swelling power, solubility, gelatinization enthalpy and viscosity, disintegration and retrogradation value, gel elasticity, long-term orderliness, resistant starch and strongly bound water content, and layer thickness of gel micro lamellar structure of glutinous rice flour significantly increased. Under the synergistic effect of sugar alcohol and moist heat treatment, the swelling power and solubility of glutinous rice flour was significantly lower than that of sugar alcohol and glutinous rice flour mixed system while the peak gelatinization viscosity, disintegration and recovery value and gel hardness were significantly higher than those of sugar alcohol and glutinous rice flour mixed system. The elasticity and consistency coefficient of gel were significantly lower than those of sugar alcohol and glutinous rice flour mixed system. The combine of moist heat treatment and sugar alcohol can cooperate to enhance the thermodynamic properties, gelatinization properties, rheological properties and microstructure of glutinous rice flour to different degrees, and provide a reference for the quality improvement of glutinous rice flour and the development of glutinous rice flour products.