The processing quality characteristics, freeze-thaw stability, and retrogradation properties of rice cakes affected by four hydrocolloids: Xanthan gum, guar gum, carrageenan, and konjac gum
文献类型： 外文期刊
作者： Huang, Fang 1 ; Hu, Hao 1 ; Ouyang, Kefan 1 ; Zhang, Qin 1 ; Li, Genyuan 1 ; Zhong, Junzhen 1 ; Yu, Liqin 3 ; Zhao, Qiang 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
2.Nanchang Univ, Int Inst Food Innovat, Nanchang 330200, Jiangxi, Peoples R China
3.Jiangxi Acad Agr Sci, Rice Res Inst, Nanchang 330200, Peoples R China
关键词： Rice cakes; Quality characteristics; Retrogradation properties
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 315 卷
页码：
收录情况： SCI
摘要： This study evaluated four hydrocolloids (xanthan, guar, carrageenan, and konjac gums) for inhibiting rice cake retrogradation to extend shelf life and improve quality. Konjac gum exhibited the highest water-holding capacity, followed by xanthan, guar, and carrageenan. The type and concentration of hydrocolloid significantly influenced the moisture content of rice cakes. All additives reduced cooking loss and enhanced freeze-thaw stability, with 1 % xanthan or carrageenan formulations showing optimal processing stability. Fourier-transform infrared spectroscopy revealed hydrogen bonding between starch and hydrocolloids. X-ray diffraction demonstrated that 1 % xanthan gum most effectively inhibited retrogradation, forming a denser, ordered structure. These findings highlight hydrocolloids' functional benefits in maintaining rice cake textural integrity during storage while improving marketability. The results provide practical guidance for optimizing rice cake production and enhancing commercial value through targeted hydrocolloid applications, with xanthan gum showing particular promise for anti-retrogradation effects.
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