Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour

Detalhes bibliográficos
Autor(a) principal: FENG,Nianjie
Data de Publicação: 2019
Outros Autores: TANG,Shimiao, ZHOU,Mengzhou, LV,Zhejuan, CHEN,Yuanyuan, LI,Panheng, WU,Qian
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400810
Resumo: Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by unfermented rice flour. Fermented Niangao was harder to be digested than the control was.
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spelling Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flourfermentationNiangao (rice cake)retrogradationAbstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by unfermented rice flour. Fermented Niangao was harder to be digested than the control was.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400810Food Science and Technology v.39 n.4 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.02618info:eu-repo/semantics/openAccessFENG,NianjieTANG,ShimiaoZHOU,MengzhouLV,ZhejuanCHEN,YuanyuanLI,PanhengWU,Qianeng2019-11-25T00:00:00Zoai:scielo:S0101-20612019000400810Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-11-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
title Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
spellingShingle Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
FENG,Nianjie
fermentation
Niangao (rice cake)
retrogradation
title_short Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
title_full Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
title_fullStr Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
title_full_unstemmed Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
title_sort Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
author FENG,Nianjie
author_facet FENG,Nianjie
TANG,Shimiao
ZHOU,Mengzhou
LV,Zhejuan
CHEN,Yuanyuan
LI,Panheng
WU,Qian
author_role author
author2 TANG,Shimiao
ZHOU,Mengzhou
LV,Zhejuan
CHEN,Yuanyuan
LI,Panheng
WU,Qian
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv FENG,Nianjie
TANG,Shimiao
ZHOU,Mengzhou
LV,Zhejuan
CHEN,Yuanyuan
LI,Panheng
WU,Qian
dc.subject.por.fl_str_mv fermentation
Niangao (rice cake)
retrogradation
topic fermentation
Niangao (rice cake)
retrogradation
description Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by unfermented rice flour. Fermented Niangao was harder to be digested than the control was.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400810
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400810
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.02618
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.4 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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