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

Table 1

Gelatinization properties of rice gels with different emulsifiers (means ± SE).

Sample type	(°C)	(°C)	(°C)	(J/g)
Control
0.3% SE
0.2% SSL
0.2% GMS

Significant differences in each column were expressed as different letters (). , , and were the gelatinization temperatures of the onset, peak, and conclusion, respectively. was the enthalpy change of gelatinization.