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Journal of Food Quality
Volume 2017 (2017), Article ID 4247132, 7 pages
Research Article

Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage

School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China

Correspondence should be addressed to Xue Han

Received 15 March 2017; Revised 29 June 2017; Accepted 20 July 2017; Published 21 November 2017

Academic Editor: Golfo Moatsou

Copyright © 2017 Zhe Yang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Rice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature. In this study sucrose ester (SE), glycerol monostearate (GMS), and sodium stearoyl lactylate (SSL) were added to rice flour and corresponding rice gels. Then, gelatinization properties, retrogradation characteristics, texture, and water content of these rice gels were investigated at 4°C and −20°C storage, respectively. The results demonstrated that the rice gels with 0.2% GMS had the lowest retrogradation index (/) (11.84%) and hardness (1359 g) at 4°C for a 10 d period, which was significantly lower in comparison to control and the other two emulsifiers (). Adhesiveness and water content were increased compared to the other samples. Furthermore, the retrogradation of rice gels stored at 4°C was comparatively rapid compared to gels stored at −20°C. Gel samples stored at −20°C were still acceptable for more than 15 days. Thus it was revealed that GMS has the potential to retard starch retrogradation and produce high-quality rice products in preservation.