Exploring the effects of gelatinization on rice gel properties through tensile stress analysis, highlighting optimal conditions for texture optimization in food science.

The gel properties of rice with different gelatinization time, moisture content and gelatinization degree were studied using tensile stress method. A mathematical model of elastic modulus and stretching time was established. The elastic modulus is time-varying and has a reciprocal relationship with the stretching time. The response surface analysis of gelatinization time and water addition amount on gel fracture strength shows that when the gelatinization time is 7.631min and the water addition amount is 56.15%, the fracture strength has a minimum value of 4.793gf/mm~2. Gelatinization degree, gelatinization time and water addition amount are all negatively related to the time coefficient

Abstract:

In the domain of food science and technology, understanding the gel properties of rice is essential for optimizing texture and quality in food products. Recent research has focused on evaluating the influence of various gelatinization parameters, such as gelatinization time, moisture content, and gelatinization degree, on the mechanical properties of rice gels. Utilizing the tensile stress method, this study offers a detailed examination of how these parameters affect gel strength and elasticity. A novel mathematical model correlating the elastic modulus with stretching time has been developed, revealing a time-dependent nature of the elastic modulus inversely related to stretching duration. Moreover, response surface analysis provided insights into the optimal gelatinization conditions for minimizing fracture strength, highlighting the intricate relationship between gelatinization time, water addition, and gel fracture strength. The findings underscore the critical roles of gelatinization degree, time, and moisture in determining the mechanical properties of rice gels, contributing valuable knowledge towards the enhancement of food texture and quality.

Introduction:

Rice, a staple food for a significant portion of the global population, possesses unique gel properties that play a pivotal role in the textural characteristics of rice-based products. The gelatinization process, involving the disruption of starch granules and the absorption of water under heat, is crucial for modifying the texture of rice. This study aims to dissect the effects of gelatinization time, moisture content, and degree of gelatinization on the tensile properties of rice gels, employing a sophisticated tensile stress method for analysis.

Methodology:

The investigation employed a rigorous experimental design, analyzing rice samples subjected to varied gelatinization times, moisture levels, and degrees of gelatinization. The tensile stress method was utilized to measure the gel properties, specifically focusing on the elastic modulus and fracture strength. Furthermore, a mathematical model was established to explore the relationship between the elastic modulus and stretching time, providing a quantitative foundation for understanding the time-variant nature of rice gel elasticity.

Results:

The study’s findings illuminate the complex interplay between gelatinization parameters and the mechanical properties of rice gels. The developed mathematical model revealed that the elastic modulus exhibits a time-varying behavior, inversely related to stretching time, suggesting that the gel’s elasticity decreases as the stretching duration increases. Additionally, response surface analysis pinpointed the optimal gelatinization conditions for the lowest fracture strength, identifying a gelatinization time of 7.631 minutes and a water addition amount of 56.15% to achieve a minimum fracture strength of 4.793gf/mm².

Discussion:

The inverse relationship between the elastic modulus and stretching time underscores the dynamic nature of rice gel properties, with implications for food processing and texture optimization. The identified optimal gelatinization conditions offer valuable insights for the food industry, suggesting that precise control over gelatinization time and moisture content can significantly influence the texture of rice-based products. Furthermore, the negative correlation between gelatinization degree, time, and moisture with the time coefficient highlights the importance of these parameters in achieving desired gel properties.

Conclusion:

This study provides a comprehensive analysis of how gelatinization parameters influence the mechanical properties of rice gels. The development of a mathematical model and the insights gained from response surface analysis contribute significantly to the field of food science, offering a foundation for future research and practical applications in food texture optimization. The findings emphasize the critical importance of understanding and controlling gelatinization conditions to enhance the quality and texture of rice-based food products.

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Original research was done by Fu Shaoxian, Xiong Shanbai, Zhao Siming, Rao Yingchang

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