Physical and Chemical Properties of Carboxymethyl Indica Rice Starch and Use in Ice Cream
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Abstract:
In this study, the solubility, expansion rate, freeze-thaw stability, dynamic rheological property, static rheological property, and texture properties of carboxymethyl indica rice starch (DS=0.49), which was prepared in the laboratory, were studied. The applicability of carboxymethyl indica rice starch as a thickening stabilizer in ice cream was investigated by comparing the expansion rate, melting rate, and sensory evaluation of ice cream. The result showed that the solubility and expansion rate of indica rice starch significantly increased after carboxymethylation and its freeze-thaw stability also improved. The static rheological curve showed that carboxymethyl starch had better apparent viscosity and gel stability. The dynamic rheological curve showed that the pasting temperature of carboxymethyl starch decreased, while anti-aging ability was improved. Textural data indicated that carboxymethyl starch gel had relatively low strength. Thus, carboxymethyl indica rice starch can significantly improve the quality characteristics of ice cream when used as a thickening stabilizer. When carboxymethyl starch was added in a 0.3% proportion, the expansion rate of ice cream was greater than 90% and the product exhibited enhanced anti-melting capacity, appearance, and texture.
