Department of Food Science and Technology, University of Karachi, 75270 Karachi, Pakistan.
Int J Biol Macromol. 2017 Dec;105(Pt 1):843-851. doi: 10.1016/j.ijbiomac.2017.07.109. Epub 2017 Jul 18.
This work investigated the effect of hydroxypropylation on the physicochemical characteristics of Basmati and Irri rice starches with milk and water. The effect of hydroxypropylated starches on the storage, texture stability and sensory characteristics of rice pudding was studied. Pudding was prepared by replacing 3%, 5% and 10% of Irri rice flour with native and hydroxypropylated starches isolated from two predominant rice varieties of Pakistan; Irri and Basmati. Syneresis was not observed in pudding made with hydroxypropylated starches and native basmati starch. On the contrary, pudding prepared with Irri rice flour and Irri starches showed poor keeping quality. Sensory analysis showed that modification of rice starches did not significantly alter the color, flavor, taste and overall acceptability of pudding. The results suggested that rice pudding, a very popular dessert of South Asia could be prepared with improved storage characteristics using hydroxypropylated starches without altering the taste and acceptability of the product.
这项工作研究了羟丙基化对 Basmati 和 Irri 大米淀粉与牛奶和水的物理化学特性的影响。研究了羟丙基化淀粉对大米布丁储存、质地稳定性和感官特性的影响。布丁的制备方法是用两种主要的巴基斯坦大米品种（Irri 和 Basmati）分离得到的天然和羟丙基化淀粉替代 3%、5%和 10%的 Irri 米粉。用羟丙基化淀粉和天然 Basmati 淀粉制成的布丁没有观察到离浆现象。相反，用 Irri 米粉和 Irri 淀粉制成的布丁保持质量较差。感官分析表明，大米淀粉的修饰并没有显著改变布丁的颜色、风味、口感和整体可接受性。结果表明，南亚非常受欢迎的甜点——大米布丁，可以使用羟丙基化淀粉来制备，以改善其储存特性，而不会改变产品的口感和可接受性。
