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The influence of rice protein content and mixed stabilizers on textural and rheological properties of jasmine rice pudding
Accepted Manuscript The influence of rice protein content and mixed stabilizers on textural and rheological properties of jasmine rice pudding S. Thaiudom, S. Pracham PII:
S0268-005X(16)30853-0
DOI:
10.1016/j.foodhyd.2016.11.027
Reference:
FOOHYD 3688
To appear in:
Food Hydrocolloids
Received Date: 23 August 2016 Revised Date:
10 November 2016
Accepted Date: 20 November 2016
Please cite this article as: Thaiudom, S., Pracham, S., The influence of rice protein content and mixed stabilizers on textural and rheological properties of jasmine rice pudding, Food Hydrocolloids (2016), doi: 10.1016/j.foodhyd.2016.11.027. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
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The influence of rice protein content and mixed stabilizers on textural and rheological
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properties of jasmine rice pudding.
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Thaiudom, S. and Pracham, S.
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School of Food Technology, Institute of Agricultural Technology,
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Suranaree University of Technology, Nakhon Ratchasima, Thailand
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Abstract
Jasmine rice flour containing unique fragrance is a preferred choice to improve the
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rice pudding flavor and texture. A substitution of rice grain and egg with the jasmine rice
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flour (high and low protein content: 7.70% HPJF and 3.54% LPJF, respectively) and with
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mixed stabilizers, respectively in the pudding was evaluated. Mixed stabilizers (KHPS and
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KOSA) composed of κ-carrageenan (K) at 0.25, 0.50 and 1.00% with hydroxypropyl starch
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(HPS) or octenyl succinic anhydride starch (OSA) were used for egg substitution by
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controlling the total solid content at the same level as in the egg. The puddings were
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randomly checked for textural and rheological properties at day 0 to day 6. The hardness and
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stability of all puddings egg-substituted by mixed stabilizers increased significantly when
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compared with the egg formula. As a function of time, the hardness, gumminess, and
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chewiness of LPJF-puddings were higher than those of HPJF-puddings, attributed to the
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protein content and gelation of starch granules in the flour. OSA gave higher values than HPS
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via a possible electrostatic interaction with K. All puddings behaved like a weak gel with G' >
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G" in all studied frequencies. G' and G" of LPJF-puddings increased as the storage time
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increased while those of HPJF-puddings were constant. The mixed stabilizers and their
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concentration could enhance the harder texture and more stable structure, especially in the
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ACCEPTED MANUSCRIPT LPJF puddings. The microstructures of LPJF gel were finer and showed a tighter cluster but
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less void spaces than those of HPJF gel, resulting in the harder texture and more stable
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structure. Thus, the integrated effect of protein content and the concentration of mixed
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stabilizers resulted in a different textural and rheological properties of the puddings that could
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be adopted in the pudding production to achieve the specific attributes.
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Keywords: Jasmine rice flour, Protein content, Rice pudding, Rheology, Microstructure
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1. Introduction
Rice pudding is a milk protein-based rice starch paste. The compositions of rice
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pudding are milk or skim milk, rice grain or flour, sugar, egg, and salt. Many consumers do
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not like a rough texture from rice grains and strong egg taste in a rice pudding. Jasmine rice
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flour containing unique fragrance and persisting soft texture is a preferred choice to improve
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this product. In addition, the use of stabilizers such as carrageenan and modified starches
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instead of the egg might eliminate the drawback of unacceptable egg flavor and a rough
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texture.
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Jasmine rice flour has previously been used as a substitution agent in many food
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products. Wheat flour in bakery products such as bread, cake, curry puff and Pa Thong Koo
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(Chinese deep fried-dough) were substituted by jasmine rice flour (Haruthaithanasan,
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Chompreda, & Soontrunnarudrungsri, 2002; Panya, Chompreeda, Haruethaitanasan, &
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Piemsomboon, 2002; Lerswanichwatana, Chompreeda, Haruthaitanasan, & Sriroth 2003;
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Phongpa-ngan, Haruthaithanasan, Chompreeda, Sriroth, & Suwonsichon 2003; Tipkanon,
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Haruthaithanasan, Chompreeda, Suwonsichon, Teerawanich, Sriroth, & Phongpa-ngan, 2003;
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Suya, Suwonsichon, & Chompreeda, 2008). Jasmine rice flour could substitute wheat flour
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up to 30% (w/w) in sweet bread and the texture of the bread was still similar to that of bread
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ACCEPTED MANUSCRIPT from plain wheat flour (Panya et al., 2002). Tipkanon et al. (2003) discovered that wheat
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flour could also be substituted by jasmine rice flour up to 30% (w/w) in Pa Thong Koo and it
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was still accepted by consumers as much as the original one. Also, jasmine rice flour can
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substitute wheat flour of a curry puff shell up to 30% (w/w) (Lerswanichwatana et al., 2003).
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However, there is no study on the substitution of any ingredient by jasmine rice flour in a
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pudding.
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In recent years, the substitution of milk by soy protein concentrate or soy isolate, rice
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drink, and pea isolate has been examined in pudding. Lim & Narsimhan (2006) studied on the
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pasting and rheological properties of soy protein-based pudding. Alamprese & Mariotti
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(2011) carried out the effect of milk substitution by soy and rice drink on rheological and
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textural properties of puddings. They found that the quality in terms of textural and
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rheological properties of these substituted products deviated from the original properties.
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Recently, Pracham & Thaiudom (2016) used jasmine rice flour to substitute the egg for
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reducing the egg flavor and improve the texture of pudding. The investigation of the effects
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of milk protein and jasmine rice flour interaction with different protein content on a phase
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diagram and the rheological properties of the puddings was also carried out.
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Hydroxypropyl starches (HPS) are an ether starch which has been counted in a group
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of hydroxyalkyl starches. The hydroxy groups of polysaccharide chains in these starches are
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substituted by hydroxylpropyl groups, resulting in a better binding capacity with water and a
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better preventing the interaction between starch granules themselves. These contribute to a
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decrease of the starch hardness, starch retrogradation, and starch gelatinization temperature,
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but contributing to an increase of their viscosity and the property of their swelling in the cool
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or ambient temperatures. Thus, HPS could stand for a freezing or chilling condition and
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improve freeze-thaw stability of the frozen or chilled food products (Tuschhoff, 1986; Singh,
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Kaur, & McCarthy, 2007) such as puddings. With the esterification, starches are modified
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ACCEPTED MANUSCRIPT with octenyl succinic anhydride (OSA), resulting in an octenyl succinic anhydride starch.
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These modified starches possess both hydrophobic and hydrophilic characteristics, resulting
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in a strong hydrophobic interaction between amylose and amylopectin in the starches and a
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specific hydrophilic or electrostatic bonding with water (Krstonosic, Dokic, & Milanovic,
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2011; Sweedman, Tizzotti, Schafer, & Gilbert, 2013). These interactions could enhance a
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strong three-dimensional network of gels with high viscosity and storage modulus (Ortega-
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Ojeda, Larsson, & Eliasson, 2005), resulting in a better stability of food products.
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This paper aims to study the effect of the jasmine rice flour with different protein
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content on the development of pudding texture. We also investigated the effect of mixed
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stabilizers composing of modified starch such as hydroxypropyl starch (HPS) or octenyl
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succinic anhydride starch (OSA) and kappa-carrageenan (K) as a substituent of egg on
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textural and rheological properties as well as microstructures of the puddings.
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2. Materials and methods
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2.1 Materials
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Fresh eggs, sugar, salt, and margarine (83% w/w fat with salted, Bestfoods, Bangkok,
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Thailand), used in this study were purchased from a local supermarket in Nakhon Ratchasima
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province, Thailand. Skim milk powder (SMP) with 36% (w/w) total protein was purchased
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from Vicchi Enterprise Co., Ltd. (Bangkok, Thailand). Jasmine rice with 7.70 and 17.07% of
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protein and amylose content, respectively was received as a free sample from CP Intertrade
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Co., Ltd. (Bangkok, Thailand). Kappa-carrageenan (K) was bought from Thai Food and
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Chemical Co., Ltd. (Bangkok, Thailand) while HPS and OSA were obtained from Siam
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Modified Starch Co., Ltd. (Pathumthani, Thailand) Gelation temperature of flour and starches
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were kept in mind to ensure that all starch granules were hydrated completely before mixing
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with the other ingredients.
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2.2 Preparation of jasmine rice flour High protein jasmine rice flour (HPJF) was prepared by grinding jasmine rice with a
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centrifugal mill (ZM-100, Retsch, Haan, Germany) and sieved the flour through an 80-mesh
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sieving grid (Analysette 3, Fritsch, Idar-Obestein, Germany). Low protein jasmine rice flour
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(LPJF) was prepared following Pongsawatmanit (2003) with a slight modification. The flour
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was soaked in 0.35% NaOH at 20°C for 15 h. The flour was washed with distilled water and
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filtered by filter cloth. The washing and filtering processes were repeated until the final pH of
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the filtrate was about 6.5-7. The flour on the filter cloth was collected and dried at 50°C in
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oven (UNE 550, Memmert, Schwabach, Germany) for 24 h before grinding and passing
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through the 80 mesh sieve. Both HPJF and LPJF were kept at 5°C in a refrigerator for further
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analysis. The flour was then analyzed for its chemical composition following the Association
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of Official Analytical Chemists (AOAC, 2005). Amylose content of both flour was analyzed
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following Juliano (1971) by colorimetric assay in which amylose binds with iodine. The
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absorbance of blue color from the binding was spectrophotometrically measured at 620 nm.
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Standard curve prepared from standard potato amylose was used to calculate the amylose
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content in the flour. The results are shown in Table 1.
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2.3 Jasmine rice pudding preparation The egg pudding (E) as a control composed of 29.02% paste of jasmine rice flour
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(with 20% total solid), 56.29% SMP solution (with 23% total solid), 5.86% egg (with 23.02%
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total solid), 7.27% sugar, 0.09% salt, and 1.47% margarine, based on weight by weight basis.
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All ingredients were mixed and pasteurized at 65oC for 30 min before transferring into a PP
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plastic cup with 5 cm diameter and 3 cm height. Then, the samples were kept at 5oC in a
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refrigerator before further analysis. The pudding substituting egg with mixed stabilizers was
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and 0.25, 0.50 or 1.00% kappa-carrageenan (K). The proportion of HPS or OSA and K was
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varied by fixing the final total solid content the same as the total solid in the egg. Thus, the
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puddings for this study were: E_HPJF, E_LPJF, 0.25KHPS_HPJF, 0.50KHPS_HPJF,
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1.00KHPS_HPJF, 0.25KOSA_HPJF, 0.50KOSA_HPJF 1.00KOSA_HPJF, 0.25KHPS_LPJF,
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0. 50KHPS_LPJF, 1. 00KHPS_LPJF, 0. 25KOSA_LPJF,
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1.00KOSA_LPJF.
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0. 50KOSA_LPJF,
and
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2.4 Textural properties
The texture analysis was carried out following Nunes, Batista, Raymundo, Alves, &
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Sousa (2003) and Suya et al. (2008) with a minor modification by using the texture analyzer
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(TA. XT. Plus, Stable Micro System, Godalming, UK). The texture parameters (hardness,
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adhesiveness, gumminess, chewiness, springiness, and cohesiveness) of rice pudding were
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determined at an ambient temperature (~25oC) in a texture profile analysis mode (TPA) with
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25 mm diameter cylinder probe, 60% strain of penetration, 5 s of waiting time, and 2 mm.s-1
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of test speed. The textural properties of samples were measured at day 0 to day 14.
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2.5 Rheological properties
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The rheological properties of rice pudding were investigated following Alamprese &
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Mariotti (2011) by using rheometer (AR-G2 Rheometer, TA Instruments, New Castle, USA).
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Dynamic test in oscillatory shear mode with a 40 mm diameter parallel plate geometry and 1
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mm gap was used for a small destruction analysis. In order to determine the linear
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viscoelastic region (LVR), strain sweep was carried out at a constant frequency of 1 Hz in a
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range of strain from 0.01 to 100%. With a 0.1% constant strain from LVR analysis, the
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frequency sweep for all formulations of rice pudding was determined in the frequency range
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of 0.01 to 100 Hz. Storage modulus (G'), loss modulus (G") and loss tangent (tan δ) of
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puddings were measured from day 0 to day 14 with a temperature of rheometer platform at
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25oC.
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2.6 Microstructure analysis
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Microstructures of puddings were carried out by using confocal laser scanning
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microscopy: CLSM) with fluorescent mode (Nikon A1R, Nikon Crop., Tokyo, Japan)
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following Acero-Lopez, Alexander, & Corredig (2010) and Matignon, Moulin, Barey,
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Desprairies, Mauduit, Sieffermann, & Michon (2014). The excitation using three laser light
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was performed at 405, 488, and 561 nm. Fluorescein isothiocyanate isomer I (FITC) in
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acetone was used to dye milk protein in SMP while 8-amino-1,3,6-pyrenetrisulfonic acid
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(APTS) in distilled water and Rhodamine-B-isothiocyanate (RITC) in methanol were applied
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for dying of jasmine rice flour and mixed stabilizers, respectively. FITC gave green color
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while APTS and RITC provided blue and red color, respectively. The emission of the light
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was detected in an interval ranging from 425-475, 500-550, and 570-620 nm for APTS,
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FITC, and RITC, respectively. 1.00KHPS_HPJF, 1.00KHPS_LPJF, 1.00KOSA_HPJF, and
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1.00KOSA_LPJF were selected to be the representatives for microstructure study. All
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samples after stored in refrigerator at day 2 were placed on slide glass and spread gently with
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spatula in order to make them thin for a better dying. Then, the cover glass was used to cover
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the slide and the samples were observed through the objective lens with 20 or 40x
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magnification. The images were captured at least 10 shots with different parts per samples.
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2.7 Statistical analysis
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The results obtained from all measurements were analyzed with statistical program
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using SPSS version 13.0 (SPSS Inc., Ilinois, USA). Mean difference testing was conducted
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using Duncan’s New Multiple Range Test (DMRT). All analyses were performed in
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triplicate.
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3. Results and discussion
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3.1 Textural properties of jasmine rice puddings
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The textural properties of E_HPJF, E_LPJF, and puddings composing of mixed
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stabilizers are shown in Fig. 1 and 2. The hardness, gumminess, and chewiness of puddings
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made from LPJF (Fig. 1: b1, b2, and b3) were higher than those of pudding containing HPJF
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(Fig. 1: a1, a2, and a3) and the control sample, respectively. Those values of LPJF-puddings
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increased when a storage time increased while those values of HPJF-puddings increased from
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day 0 to day 2, but decreased after that. Inversely, the springiness, cohesiveness, and
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adhesiveness of HPJF-puddings (Fig. 2: a1, a2, and a3) were higher than those of LPJF-
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puddings (Fig.2: b1, b2, and b3) for the whole period of study time. This meant that the texture
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of LPJF-puddings was much firmer and better than that of HPJF-puddings because amyloses
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in LPJF could more easily escape from the granules than those in HPJF (Table 1.). These
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amyloses could form networks when the starches were cooled down (Miles, Morris, & Ring,
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1985; Ring, 1985; Morris, 1990), resulting in more firmness of puddings. The compatibility
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of LPJF and SMP could be the other reason of enhancing the firmness in LPJF-puddings
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rather than in HPJF since gelling zone in a phase diagram could be seen in LPJF-SMP
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system, but was not found in HPJF-SMP system (Pracham & Thaiudom, 2016). This implied
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that the high protein content in HPJF might decease the opportunity of amylose attachment to
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SMP and might hinder the leaking out of amylose from the starch granules to be completely
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hydrated by water in gelatinization of starches (Martin & Fitzgerald, 2002), resulting in no
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gelling zone in the diagram and less hardness, gumminess, and chewiness, respectively. In
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addition, the caseins and their micelles in SMP could be entrapped in the amylose networks
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ACCEPTED MANUSCRIPT (Noisuwan, Hemar, Wilkinson, & Bronlund, 2009) which enhanced the tight structure of the
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networks which were found more in LPJF than in HPJF, resulting a much stronger texture in
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LPJF-puddings than in HPJF-puddings. Moreover, the greater amount of leaking out
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amyloses in LPJF contributed to the higher hardness, gumminess, and chewiness of LPJF-
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puddings when the study time increased, attributing to the easier retrogradation of amyloses
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in LPJF-puddings compared to those in HPJF-puddings which was slowed down by high
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protein content in HPJF. The effect of protein content in such puddings seemed to be
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obvious when the study time increased. The more storage time increased, the textural values
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indicating the tight structure increased only in LPJF-puddings, but not for the HPJF-
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puddings.
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According to the effect of mixed stabilizers, KOSA could give much higher hardness,
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gumminess, and chewiness than KHPS and the control (the egg formula), respectively
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throughout the study time. This might possibly be because of the hydrophobic and
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electrostatic interaction between positive charges in casein in SMP and negative charges in
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OSA (Sweedman et al., 2013) which strengthened the interaction between casein and K
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rather than those interactions in KHPS which lacked of the charges. However, the
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adhesiveness of KOSA-puddings was lower than that of KHPS-puddings while springiness
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and cohesiveness of KOSA-puddings were almost the same as those of KHPS-puddings.
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Even though KHPS did not contribute to the better textural properties of the puddings, it still
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enhanced the viscosity of pudding paste (data not shown) which agreed with Pal, Singhal, &
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Kullkarni (2002), Lee & Yoo (2011), and Pracham & Thaiudom (2016). Regarding the effect
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of concentration of mixed stabilizers as a function of storage time, all textural properties of
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HPJF-puddings containing KHPS at all used concentrations were not significantly different
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(Fig. 1a) while the concentration at 1.0% of KOSA in LPJF-puddings gave the high value of
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chewiness and low value of adhesiveness rather than the other concentrations (Fig.2b). This
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meant that the concentration of each mixed stabilizer did not significantly affect a lot to the
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textural properties of such puddings. Thus, the types of mixed stabilizers affected the
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hardness, gumminess, chewiness, and adhesiveness rather than the springiness and
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cohesiveness and rather than the effect of concentration of mixed stabilizers.
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3.2 Rheological properties of jasmine rice puddings
All jasmine rice puddings and controls behaved like a soft gel with G' > G" (Fig. 2)
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and with tan δ < 1 (Fig. 3-7) at all studied frequency. This was consistent with a work of Lim
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& Narsimhan (2006) and Alamprese & Mariotti (2011). The interaction of milk proteins with
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K and the gelation of mixed stabilizers in studied samples or egg in controls is most likely
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contributed to such rheological properties. LPJF-puddings seemed to be harder and firmer
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than HPJF-puddings even though the G' and G" of HPJF-puddings were higher than those of
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LPJF-puddings at a first 2 days of storage (Fig. 4 and 5). However, the tan δ of HPJF-
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puddings was higher than that of LPJF-puddings throughout the study time. This might be
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because the higher amount of leaking amyloses in LPJF could easier react with milk proteins
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and easier associate themselves to reform a gel than those in HPJF which might be hindered
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to reform a gel by high amount of proteins (Sriroth & Piyajomkwan, 2003), resulting in a
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harder texture of LPJF-puddings compared to that of HPJF-puddings with increased study
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time. This finding of rheological behavior of LPJF-puddings was consistent with the results
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of textural properties mentioned in the previous part of study. Moreover, Noisuwan et al.
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(2009) explained that the harder texture of starch gel attributed to the milk proteins locating
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in the void spaces of three- dimensional networks of starch gel.
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Regarding the effects of KHPS and KOSA on rheological properties of the puddings
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(Fig. 4 and 5), G' and G" of puddings with those mixed stabilizers were higher than those of
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the controls (Fig. 3). KOSA enhanced more solid-like characteristics rather than KHPS due to
ACCEPTED MANUSCRIPT the specific interactions such as electrostatic bonding of OSA/casein (Thaiudom &
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Pongsawatmanit, 2011) and casein/K (Spagnuolo, Dalgleish, Goff, & Morris 2005). In
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addition, tan δ of HPJF-puddings seemed to be constant while those of LPJF-puddings
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gradually decreased throughout the study time (Fig.7 and 8). This observation confirmed that
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LPJF contributed to a better textural and rheological properties than HPJF.
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According to the concentration effect, no significant difference of rheological
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parameters could be found in HPJF-puddings even though the concentration of KHPS and
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KOSA (Fig. 4a and 5a, respectively) had been changed. In contrast, the increase of the
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concentration of KHPS and KOSA in LPJF-puddings obviously affected G' and G" (Fig. 4b
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and 5b, respectively). This was confirmable due to the hindrance of protein content for
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completely leaking out of amylose in HPJF, resulting in less starch gelation and less complete
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retrogradation as mentioned previously. However, types of mixed stabilizers and their
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concentration gave higher G' and G" (Fig. 4 and 5) than the controls (Fig. 3).
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3.3 Microstructures of jasmine rice puddings
To confirm the textural and rheological studies, microstructures detected by CLSM
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were used for this purpose (Fig. 9-13). The structures of paste of HPJF and LPJF were in a
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blue color and exhibited three-dimensional networks (Fig. 9a and 9b, respectively). However,
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LPJF revealed a finer and much denser structure than HPJF. This confirmed that more
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amount of amyloses and less amount of protein content in LPJF attributed to the finer and
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denser structure. KHPS and KOSA were in a red color (Fig. 9c and 9d, respectively). KOSA
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had a better particle distribution than KHPS which showed its clumps, resulting in less void
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spaces than those in KHPS. The less void spaces in KOSA might be attributed to the specific
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interactions such as electrostatic bonding between OSA and K while such bonding might not
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exist in KHPS. SMP was dyed and showed a green color with homogenous distribution of its
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ACCEPTED MANUSCRIPT particles (Fig. 9e). When HPJF or LPJF paste was mixed with SMP, some milk particles
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could adsorb onto the structure of starch paste (Fig. 10) which was observed by a turquoise
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color created from green and blue colors. The adsorption and absorption of SMP could be
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seen more in LPJF systems rather than in HPJF samples (Fig. 10a3 and 10b3). Thus, it was
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reasonable to conclude that SMP could interact with LPJF better than HPJF. This was
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consistent to the phase diagram study of Pracham & Thaiudom (2016). For the SMP and
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mixed stabilizer samples, the overlapping of red color, indicating KHPS or KOSA (Fig. 11a1
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or 11b1), and a green color, representing SMP (Fig 11a2 and 11b2), was presented, ensuing in
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the interaction between K and SMP, especially casein (Spagnuolo et al., 2005). However,
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SMP-KOSA interaction seemed to give a finer and more homogenous structure with less void
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spaces (Fig. 11a3) rather than those of SMP/KHPS system (Fig. 11b3). This might be due to
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the electrostatic interaction found in SMP/K and OSA/SMP systems as stated formerly.
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CLSM provided the pictures of pudding when all ingredients were mixed (Fig. 12 and
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13). Also, LPJF-pudding still showed a dense structure and less void spaces while HPJF-
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puddings had a looser structure with large void spaces. The color of LPJF samples (Fig. 12b4
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and 13b4) seemed to change rather than that of HPJF (Fig. 12a4 and 13a4). Some green parts
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in those pictures were fused with blue and red color that was found in LPJF-puddings rather
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than in HPJF samples. This confirmed the hypothesis about the interaction of milk protein
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and K or milk protein and LPJF as cited above.
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4. Conclusions
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This study has shown that protein content in jasmine rice flour can affect the textural
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and rheological properties of rice puddings. Low protein content may enhance the interaction
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of SMP and starches, resulting in more firmness and solid-like characteristic of the puddings.
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In addition, interaction effects of SMP/K and OSA/SMP and complete gelatinization of
ACCEPTED MANUSCRIPT starch granules in jasmine flour also convincingly attribute to the better textural and
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rheological properties of the puddings. The effects of types of mixed stabilizers have greater
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impact on textural and rheological behavior of the puddings than the effects of their
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concentrations. Microstructure detected by CLSM is useful for a confirmation of textural and
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rheological alterations in this study. However, sensory evaluation might provide consumer
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acceptance which could be considered in the future study.
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Acknowledgements
Financial supports of National Research Council of Thailand (a grant no.SUT 3-30555-24-07) and Suranaree University of Technology, Thailand are acknowledged.
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Pongsawatmanit, R. (2003). Evaluation of rice flour and starch properties of different Thai
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Pracham, S., & Thaiudom, S. (2016). The effect of protein content in jasmine rice flour on
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textural and rheological properties of jasmine rice pudding. International Food Research Journal, 23(4), 1379-1388.
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Ring, S. G. (1985). Some studies on starch gelation. Starch/Starke, 37, 80-83.
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starches for food applications: A review. Food Hydrocolloids, 21, 1-22.
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Spagnuolo, P. A., Dalgleish, D. G., Goff, H. D., & Morris, E. R. (2005). Kappa-carrageenan
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Sriroth, K. & Piyajomkwan, K. (2003). In Starch Technology. (3rd ed.). Bangkok: Kasetsart University Press.
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Suya, I., Suwonsichon, T., & Chompreeda, P. (2008). The optimization of formulation for
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pudding cake made from jasmine rice flour. Proceedings of the 46th Kasetsart
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Sweedman, M. C., Tizzotti, M. J., Shafer, C., & Gilbert, R. G. (2013). Structure and
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physicochemical properties of octenyl succinic anhydride modified starches: A
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Thaiudom, S. & Pongsawatmanit, R. (2011). Interaction of milk protein and modified tapioca
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starch as stabilizer in oil-in-water emulsion. The Thailand Research Fund (TRF)
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report, Bangkok: TRF print.
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Tipkanon, S., Haruthaithanasan, V., Chompreeda, P., Suwonsichon, T., Teerawanich, R.,
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Sriroth, K., & Phongpa-ngan, P. (2003). Utilization of fragrance rice flour to
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substitute wheat flour in Pa Thong Koo product. Proceedings of the 41th Kasetsart
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University Annual Conference, Agro-Industry, Kasetsart University, Thailand.
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Tuschhoff, J. V. (1986). Hydroxypropylated starches. In O. B. Wurzburg (ed.). Modified
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starches: Properties and Uses, Florida: CRC Press.
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Table 1. Chemical composition of HPJF and LPJF
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Fig. 1. Hardness (a1, b1), gumminess (a2, b2), and chewiness (a3, b3) of puddings made from
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HPJF (a1, a2, a3) or LPJF (b1, b2, b3) with: egg (
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(
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(
); 1.00KHPS (
); 0.25KOSA (
); 0.25KHPS ( ); 0.50KOSA (
); and 1.00KOSA
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).
); 0.50KHPS
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Fig. 2. Springiness (a1, b1), cohesiveness (a2, b2), and adhesiveness (a3, b3) of puddings made
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from HPJF (a1, a2, a3) or LPJF (b1, b2, b3) with: egg (
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0.50KHPS (
); 1.00KHPS (
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1.00KOSA (
).
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); 0.25KOSA (
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); 0.25KHPS (
); 0.50KOSA (
); ); and
Fig. 3. G' (solid line) and G" (dashed line) of puddings made from egg and HPJF (a) or LPJF
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(b) at day 0 (
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Fig. 4. G' (solid line) and G" (dashed line) of puddings made from HPJF (a) or LPJF (b) with
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), day 8 (
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KOSA at day 0 (
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), day 2 (
), day 8 (
), and day14 (
).
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Fig. 6. tan δ of puddings made from egg and HPJF (a) or LPJF (b) at day 0 (
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(
), day 8 (
), and day14 (
), day 2
).
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Fig. 7. tan δ of puddings made from HPJF (a) or LPJF (b) with KHPS at different
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concentration at day 0 (
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), day 8 (
), and day14 (
).
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Fig. 8. tan δ of puddings made from HPJF (a) or LPJF (b) with KOSA at different
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concentration at day 0 (
), day 2 (
), day 8 (
), and day14 (
).
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Fig. 9. Confocal images of microstructures of HPJF paste (a), LPJF paste (b), 1.00KHPS (c),
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1.00KOSA (d), and SMP solution (e). Bar = 50 micron.
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Fig. 10. Confocal images of microstructures of a mix of HPJF/SMP (a3) and a mix of
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LPJF/SMP (b3) with a different fluorescence emission for HPJF paste (a1), LPJF paste (b1),
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and SMP solution (a2 and b2). Bar = 50 micron.
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Fig. 11. Confocal images of microstructures of a mix of 1.00KHPS/SMP (a3), and a mix of
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1.00KOSA/SMP (b3) with a different fluorescence emission for 1.00KHPS paste (a1),
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1.00KOSA paste (b1), and SMP solution (a2 and b2). Bar = 50 micron.
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Fig. 12. Confocal images of microstructures of a mix of 1.00KHPS_HPJF/SMP (a4) and a
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mix of 1.00KHPS_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF
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paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KHPS paste (a3 and b3). Bar =
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Fig. 13. Confocal images of microstructures of a mix of 1.00KOSA_HPJF/SMP (a4) and a
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mix of 1.00KOSA_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF
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paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KOSA paste (a3 and b3). Bar =
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Table 1. Chemical composition of HPJF and LPJF
2 3
Chemical compositions
HPJF (%)
LPJF (%)
Protein Fat Ash Moisture Amylose
7.70±0.05a 0.69±0.04a 0.42±0.01a 9.38±0.01a 17.07±0.06a
3.54±0.04b 0.13±0.08b 0.16±0.00b 8.25±0.03b 19.23±0.06b
5 6 7 8 9 10 11
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Different letters in the same row shows the significant mean difference at 95%. n =3.
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Hardness (g)
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Springiness
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Fig. 2. Springiness (a1, b1), cohesiveness (a2, b2), and adhesiveness (a3, b3) of puddings made from HPJF (a1, a2, a3) or LPJF (b1, b2, b3) with: egg ( 0.50KHPS (
); 1.00KHPS (
1.00KOSA (
).
); 0.25KOSA (
); 0.25KHPS ( ); 0.50KOSA (
); ); and
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Fig. 3. G' (solid line) and G" (dashed line) of puddings made from egg and HPJF (a) or LPJF ), day 2 (
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Fig. 4. G' (solid line) and G" (dashed line) of puddings made from HPJF (a) or LPJF (b) with ), day 2 (
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), day 2 (
), day 8 (
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).
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Fig. 8. tan δ of puddings made from HPJF (a) or LPJF (b) with KOSA at different
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), day 2 (
), day 8 (
), and day14 (
).
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Fig. 9. Confocal images of microstructures of HPJF paste (a), LPJF paste (b), 1.00KHPS (c),
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Fig. 10. Confocal images of microstructures of a mix of HPJF/SMP (a3) and a mix of LPJF/SMP (b3) with a different fluorescence emission for HPJF paste (a1), LPJF paste (b1),
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Fig. 12. Confocal images of microstructures of a mix of 1.00KHPS_HPJF/SMP (a4) and a mix of 1.00KHPS_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KHPS paste (a3 and b3). Bar = 50 micron.
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Fig. 13. Confocal images of microstructures of a mix of 1.00KOSA_HPJF/SMP (a4) and a mix of 1.00KOSA_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KOSA paste (a3 and b3). Bar = 50 micron.
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Fig. 12. Confocal images of microstructures of a mix of 1.00KHPS_HPJF/SMP (a4) and a mix of 1.00KHPS_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KHPS paste (a3 and b3). Bar = 50 micron.
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Fig. 13. Confocal images of microstructures of a mix of 1.00KOSA_HPJF/SMP (a4) and a mix of 1.00KOSA_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KOSA paste (a3 and b3). Bar = 50 micron.
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Fig. 13. Confocal images of microstructures of a mix of 1.00KOSA_HPJF/SMP (a4) and a mix of 1.00KOSA_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KOSA paste (a3 and b3). Bar = 50 micron.
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Protein content in jasmine rice flour affects textural and rheological properties of rice puddings. Low protein content gives a solid-like characteristic rather than high protein content.
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Interactions of OSA/SMP attribute to the better textural properties of the puddings.
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CLSM is useful for a revealing of textural and rheological alterations in puddings.
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S0268-005X(16)30853-0
DOI:
10.1016/j.foodhyd.2016.11.027
Reference:
FOOHYD 3688
To appear in:
Food Hydrocolloids
Received Date: 23 August 2016 Revised Date:
10 November 2016
Accepted Date: 20 November 2016
Please cite this article as: Thaiudom, S., Pracham, S., The influence of rice protein content and mixed stabilizers on textural and rheological properties of jasmine rice pudding, Food Hydrocolloids (2016), doi: 10.1016/j.foodhyd.2016.11.027. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
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The influence of rice protein content and mixed stabilizers on textural and rheological
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properties of jasmine rice pudding.
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Thaiudom, S. and Pracham, S.
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School of Food Technology, Institute of Agricultural Technology,
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Suranaree University of Technology, Nakhon Ratchasima, Thailand
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Abstract
Jasmine rice flour containing unique fragrance is a preferred choice to improve the
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rice pudding flavor and texture. A substitution of rice grain and egg with the jasmine rice
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flour (high and low protein content: 7.70% HPJF and 3.54% LPJF, respectively) and with
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mixed stabilizers, respectively in the pudding was evaluated. Mixed stabilizers (KHPS and
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KOSA) composed of κ-carrageenan (K) at 0.25, 0.50 and 1.00% with hydroxypropyl starch
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(HPS) or octenyl succinic anhydride starch (OSA) were used for egg substitution by
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controlling the total solid content at the same level as in the egg. The puddings were
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randomly checked for textural and rheological properties at day 0 to day 6. The hardness and
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stability of all puddings egg-substituted by mixed stabilizers increased significantly when
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compared with the egg formula. As a function of time, the hardness, gumminess, and
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chewiness of LPJF-puddings were higher than those of HPJF-puddings, attributed to the
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protein content and gelation of starch granules in the flour. OSA gave higher values than HPS
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via a possible electrostatic interaction with K. All puddings behaved like a weak gel with G' >
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G" in all studied frequencies. G' and G" of LPJF-puddings increased as the storage time
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increased while those of HPJF-puddings were constant. The mixed stabilizers and their
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concentration could enhance the harder texture and more stable structure, especially in the
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ACCEPTED MANUSCRIPT LPJF puddings. The microstructures of LPJF gel were finer and showed a tighter cluster but
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less void spaces than those of HPJF gel, resulting in the harder texture and more stable
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structure. Thus, the integrated effect of protein content and the concentration of mixed
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stabilizers resulted in a different textural and rheological properties of the puddings that could
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be adopted in the pudding production to achieve the specific attributes.
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Keywords: Jasmine rice flour, Protein content, Rice pudding, Rheology, Microstructure
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1. Introduction
Rice pudding is a milk protein-based rice starch paste. The compositions of rice
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pudding are milk or skim milk, rice grain or flour, sugar, egg, and salt. Many consumers do
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not like a rough texture from rice grains and strong egg taste in a rice pudding. Jasmine rice
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flour containing unique fragrance and persisting soft texture is a preferred choice to improve
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this product. In addition, the use of stabilizers such as carrageenan and modified starches
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instead of the egg might eliminate the drawback of unacceptable egg flavor and a rough
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texture.
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Jasmine rice flour has previously been used as a substitution agent in many food
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products. Wheat flour in bakery products such as bread, cake, curry puff and Pa Thong Koo
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(Chinese deep fried-dough) were substituted by jasmine rice flour (Haruthaithanasan,
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Chompreda, & Soontrunnarudrungsri, 2002; Panya, Chompreeda, Haruethaitanasan, &
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Piemsomboon, 2002; Lerswanichwatana, Chompreeda, Haruthaitanasan, & Sriroth 2003;
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Phongpa-ngan, Haruthaithanasan, Chompreeda, Sriroth, & Suwonsichon 2003; Tipkanon,
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Haruthaithanasan, Chompreeda, Suwonsichon, Teerawanich, Sriroth, & Phongpa-ngan, 2003;
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Suya, Suwonsichon, & Chompreeda, 2008). Jasmine rice flour could substitute wheat flour
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up to 30% (w/w) in sweet bread and the texture of the bread was still similar to that of bread
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ACCEPTED MANUSCRIPT from plain wheat flour (Panya et al., 2002). Tipkanon et al. (2003) discovered that wheat
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flour could also be substituted by jasmine rice flour up to 30% (w/w) in Pa Thong Koo and it
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was still accepted by consumers as much as the original one. Also, jasmine rice flour can
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substitute wheat flour of a curry puff shell up to 30% (w/w) (Lerswanichwatana et al., 2003).
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However, there is no study on the substitution of any ingredient by jasmine rice flour in a
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pudding.
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In recent years, the substitution of milk by soy protein concentrate or soy isolate, rice
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drink, and pea isolate has been examined in pudding. Lim & Narsimhan (2006) studied on the
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pasting and rheological properties of soy protein-based pudding. Alamprese & Mariotti
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(2011) carried out the effect of milk substitution by soy and rice drink on rheological and
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textural properties of puddings. They found that the quality in terms of textural and
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rheological properties of these substituted products deviated from the original properties.
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Recently, Pracham & Thaiudom (2016) used jasmine rice flour to substitute the egg for
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reducing the egg flavor and improve the texture of pudding. The investigation of the effects
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of milk protein and jasmine rice flour interaction with different protein content on a phase
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diagram and the rheological properties of the puddings was also carried out.
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Hydroxypropyl starches (HPS) are an ether starch which has been counted in a group
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of hydroxyalkyl starches. The hydroxy groups of polysaccharide chains in these starches are
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substituted by hydroxylpropyl groups, resulting in a better binding capacity with water and a
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better preventing the interaction between starch granules themselves. These contribute to a
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decrease of the starch hardness, starch retrogradation, and starch gelatinization temperature,
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but contributing to an increase of their viscosity and the property of their swelling in the cool
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or ambient temperatures. Thus, HPS could stand for a freezing or chilling condition and
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improve freeze-thaw stability of the frozen or chilled food products (Tuschhoff, 1986; Singh,
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Kaur, & McCarthy, 2007) such as puddings. With the esterification, starches are modified
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ACCEPTED MANUSCRIPT with octenyl succinic anhydride (OSA), resulting in an octenyl succinic anhydride starch.
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These modified starches possess both hydrophobic and hydrophilic characteristics, resulting
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in a strong hydrophobic interaction between amylose and amylopectin in the starches and a
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specific hydrophilic or electrostatic bonding with water (Krstonosic, Dokic, & Milanovic,
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2011; Sweedman, Tizzotti, Schafer, & Gilbert, 2013). These interactions could enhance a
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strong three-dimensional network of gels with high viscosity and storage modulus (Ortega-
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Ojeda, Larsson, & Eliasson, 2005), resulting in a better stability of food products.
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This paper aims to study the effect of the jasmine rice flour with different protein
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content on the development of pudding texture. We also investigated the effect of mixed
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stabilizers composing of modified starch such as hydroxypropyl starch (HPS) or octenyl
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succinic anhydride starch (OSA) and kappa-carrageenan (K) as a substituent of egg on
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textural and rheological properties as well as microstructures of the puddings.
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2. Materials and methods
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2.1 Materials
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Fresh eggs, sugar, salt, and margarine (83% w/w fat with salted, Bestfoods, Bangkok,
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Thailand), used in this study were purchased from a local supermarket in Nakhon Ratchasima
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province, Thailand. Skim milk powder (SMP) with 36% (w/w) total protein was purchased
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from Vicchi Enterprise Co., Ltd. (Bangkok, Thailand). Jasmine rice with 7.70 and 17.07% of
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protein and amylose content, respectively was received as a free sample from CP Intertrade
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Co., Ltd. (Bangkok, Thailand). Kappa-carrageenan (K) was bought from Thai Food and
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Chemical Co., Ltd. (Bangkok, Thailand) while HPS and OSA were obtained from Siam
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Modified Starch Co., Ltd. (Pathumthani, Thailand) Gelation temperature of flour and starches
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were kept in mind to ensure that all starch granules were hydrated completely before mixing
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with the other ingredients.
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2.2 Preparation of jasmine rice flour High protein jasmine rice flour (HPJF) was prepared by grinding jasmine rice with a
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centrifugal mill (ZM-100, Retsch, Haan, Germany) and sieved the flour through an 80-mesh
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sieving grid (Analysette 3, Fritsch, Idar-Obestein, Germany). Low protein jasmine rice flour
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(LPJF) was prepared following Pongsawatmanit (2003) with a slight modification. The flour
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was soaked in 0.35% NaOH at 20°C for 15 h. The flour was washed with distilled water and
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filtered by filter cloth. The washing and filtering processes were repeated until the final pH of
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the filtrate was about 6.5-7. The flour on the filter cloth was collected and dried at 50°C in
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oven (UNE 550, Memmert, Schwabach, Germany) for 24 h before grinding and passing
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through the 80 mesh sieve. Both HPJF and LPJF were kept at 5°C in a refrigerator for further
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analysis. The flour was then analyzed for its chemical composition following the Association
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of Official Analytical Chemists (AOAC, 2005). Amylose content of both flour was analyzed
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following Juliano (1971) by colorimetric assay in which amylose binds with iodine. The
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absorbance of blue color from the binding was spectrophotometrically measured at 620 nm.
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Standard curve prepared from standard potato amylose was used to calculate the amylose
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content in the flour. The results are shown in Table 1.
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2.3 Jasmine rice pudding preparation The egg pudding (E) as a control composed of 29.02% paste of jasmine rice flour
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(with 20% total solid), 56.29% SMP solution (with 23% total solid), 5.86% egg (with 23.02%
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total solid), 7.27% sugar, 0.09% salt, and 1.47% margarine, based on weight by weight basis.
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All ingredients were mixed and pasteurized at 65oC for 30 min before transferring into a PP
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plastic cup with 5 cm diameter and 3 cm height. Then, the samples were kept at 5oC in a
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refrigerator before further analysis. The pudding substituting egg with mixed stabilizers was
ACCEPTED MANUSCRIPT made up of all ingredients mentioned previously, but the egg was substituted by HPS or OSA
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and 0.25, 0.50 or 1.00% kappa-carrageenan (K). The proportion of HPS or OSA and K was
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varied by fixing the final total solid content the same as the total solid in the egg. Thus, the
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puddings for this study were: E_HPJF, E_LPJF, 0.25KHPS_HPJF, 0.50KHPS_HPJF,
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1.00KHPS_HPJF, 0.25KOSA_HPJF, 0.50KOSA_HPJF 1.00KOSA_HPJF, 0.25KHPS_LPJF,
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0. 50KHPS_LPJF, 1. 00KHPS_LPJF, 0. 25KOSA_LPJF,
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1.00KOSA_LPJF.
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0. 50KOSA_LPJF,
and
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2.4 Textural properties
The texture analysis was carried out following Nunes, Batista, Raymundo, Alves, &
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Sousa (2003) and Suya et al. (2008) with a minor modification by using the texture analyzer
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(TA. XT. Plus, Stable Micro System, Godalming, UK). The texture parameters (hardness,
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adhesiveness, gumminess, chewiness, springiness, and cohesiveness) of rice pudding were
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determined at an ambient temperature (~25oC) in a texture profile analysis mode (TPA) with
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25 mm diameter cylinder probe, 60% strain of penetration, 5 s of waiting time, and 2 mm.s-1
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of test speed. The textural properties of samples were measured at day 0 to day 14.
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2.5 Rheological properties
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The rheological properties of rice pudding were investigated following Alamprese &
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Mariotti (2011) by using rheometer (AR-G2 Rheometer, TA Instruments, New Castle, USA).
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Dynamic test in oscillatory shear mode with a 40 mm diameter parallel plate geometry and 1
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mm gap was used for a small destruction analysis. In order to determine the linear
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viscoelastic region (LVR), strain sweep was carried out at a constant frequency of 1 Hz in a
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range of strain from 0.01 to 100%. With a 0.1% constant strain from LVR analysis, the
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frequency sweep for all formulations of rice pudding was determined in the frequency range
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of 0.01 to 100 Hz. Storage modulus (G'), loss modulus (G") and loss tangent (tan δ) of
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puddings were measured from day 0 to day 14 with a temperature of rheometer platform at
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25oC.
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2.6 Microstructure analysis
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Microstructures of puddings were carried out by using confocal laser scanning
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microscopy: CLSM) with fluorescent mode (Nikon A1R, Nikon Crop., Tokyo, Japan)
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following Acero-Lopez, Alexander, & Corredig (2010) and Matignon, Moulin, Barey,
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Desprairies, Mauduit, Sieffermann, & Michon (2014). The excitation using three laser light
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was performed at 405, 488, and 561 nm. Fluorescein isothiocyanate isomer I (FITC) in
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acetone was used to dye milk protein in SMP while 8-amino-1,3,6-pyrenetrisulfonic acid
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(APTS) in distilled water and Rhodamine-B-isothiocyanate (RITC) in methanol were applied
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for dying of jasmine rice flour and mixed stabilizers, respectively. FITC gave green color
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while APTS and RITC provided blue and red color, respectively. The emission of the light
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was detected in an interval ranging from 425-475, 500-550, and 570-620 nm for APTS,
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FITC, and RITC, respectively. 1.00KHPS_HPJF, 1.00KHPS_LPJF, 1.00KOSA_HPJF, and
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1.00KOSA_LPJF were selected to be the representatives for microstructure study. All
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samples after stored in refrigerator at day 2 were placed on slide glass and spread gently with
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spatula in order to make them thin for a better dying. Then, the cover glass was used to cover
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the slide and the samples were observed through the objective lens with 20 or 40x
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magnification. The images were captured at least 10 shots with different parts per samples.
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2.7 Statistical analysis
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The results obtained from all measurements were analyzed with statistical program
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using SPSS version 13.0 (SPSS Inc., Ilinois, USA). Mean difference testing was conducted
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using Duncan’s New Multiple Range Test (DMRT). All analyses were performed in
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triplicate.
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3. Results and discussion
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3.1 Textural properties of jasmine rice puddings
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The textural properties of E_HPJF, E_LPJF, and puddings composing of mixed
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stabilizers are shown in Fig. 1 and 2. The hardness, gumminess, and chewiness of puddings
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made from LPJF (Fig. 1: b1, b2, and b3) were higher than those of pudding containing HPJF
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(Fig. 1: a1, a2, and a3) and the control sample, respectively. Those values of LPJF-puddings
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increased when a storage time increased while those values of HPJF-puddings increased from
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day 0 to day 2, but decreased after that. Inversely, the springiness, cohesiveness, and
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adhesiveness of HPJF-puddings (Fig. 2: a1, a2, and a3) were higher than those of LPJF-
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puddings (Fig.2: b1, b2, and b3) for the whole period of study time. This meant that the texture
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of LPJF-puddings was much firmer and better than that of HPJF-puddings because amyloses
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in LPJF could more easily escape from the granules than those in HPJF (Table 1.). These
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amyloses could form networks when the starches were cooled down (Miles, Morris, & Ring,
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1985; Ring, 1985; Morris, 1990), resulting in more firmness of puddings. The compatibility
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of LPJF and SMP could be the other reason of enhancing the firmness in LPJF-puddings
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rather than in HPJF since gelling zone in a phase diagram could be seen in LPJF-SMP
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system, but was not found in HPJF-SMP system (Pracham & Thaiudom, 2016). This implied
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that the high protein content in HPJF might decease the opportunity of amylose attachment to
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SMP and might hinder the leaking out of amylose from the starch granules to be completely
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hydrated by water in gelatinization of starches (Martin & Fitzgerald, 2002), resulting in no
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gelling zone in the diagram and less hardness, gumminess, and chewiness, respectively. In
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addition, the caseins and their micelles in SMP could be entrapped in the amylose networks
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ACCEPTED MANUSCRIPT (Noisuwan, Hemar, Wilkinson, & Bronlund, 2009) which enhanced the tight structure of the
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networks which were found more in LPJF than in HPJF, resulting a much stronger texture in
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LPJF-puddings than in HPJF-puddings. Moreover, the greater amount of leaking out
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amyloses in LPJF contributed to the higher hardness, gumminess, and chewiness of LPJF-
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puddings when the study time increased, attributing to the easier retrogradation of amyloses
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in LPJF-puddings compared to those in HPJF-puddings which was slowed down by high
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protein content in HPJF. The effect of protein content in such puddings seemed to be
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obvious when the study time increased. The more storage time increased, the textural values
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indicating the tight structure increased only in LPJF-puddings, but not for the HPJF-
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puddings.
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According to the effect of mixed stabilizers, KOSA could give much higher hardness,
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gumminess, and chewiness than KHPS and the control (the egg formula), respectively
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throughout the study time. This might possibly be because of the hydrophobic and
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electrostatic interaction between positive charges in casein in SMP and negative charges in
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OSA (Sweedman et al., 2013) which strengthened the interaction between casein and K
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rather than those interactions in KHPS which lacked of the charges. However, the
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adhesiveness of KOSA-puddings was lower than that of KHPS-puddings while springiness
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and cohesiveness of KOSA-puddings were almost the same as those of KHPS-puddings.
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Even though KHPS did not contribute to the better textural properties of the puddings, it still
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enhanced the viscosity of pudding paste (data not shown) which agreed with Pal, Singhal, &
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Kullkarni (2002), Lee & Yoo (2011), and Pracham & Thaiudom (2016). Regarding the effect
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of concentration of mixed stabilizers as a function of storage time, all textural properties of
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HPJF-puddings containing KHPS at all used concentrations were not significantly different
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(Fig. 1a) while the concentration at 1.0% of KOSA in LPJF-puddings gave the high value of
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chewiness and low value of adhesiveness rather than the other concentrations (Fig.2b). This
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meant that the concentration of each mixed stabilizer did not significantly affect a lot to the
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textural properties of such puddings. Thus, the types of mixed stabilizers affected the
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hardness, gumminess, chewiness, and adhesiveness rather than the springiness and
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cohesiveness and rather than the effect of concentration of mixed stabilizers.
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3.2 Rheological properties of jasmine rice puddings
All jasmine rice puddings and controls behaved like a soft gel with G' > G" (Fig. 2)
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and with tan δ < 1 (Fig. 3-7) at all studied frequency. This was consistent with a work of Lim
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& Narsimhan (2006) and Alamprese & Mariotti (2011). The interaction of milk proteins with
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K and the gelation of mixed stabilizers in studied samples or egg in controls is most likely
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contributed to such rheological properties. LPJF-puddings seemed to be harder and firmer
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than HPJF-puddings even though the G' and G" of HPJF-puddings were higher than those of
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LPJF-puddings at a first 2 days of storage (Fig. 4 and 5). However, the tan δ of HPJF-
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puddings was higher than that of LPJF-puddings throughout the study time. This might be
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because the higher amount of leaking amyloses in LPJF could easier react with milk proteins
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and easier associate themselves to reform a gel than those in HPJF which might be hindered
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to reform a gel by high amount of proteins (Sriroth & Piyajomkwan, 2003), resulting in a
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harder texture of LPJF-puddings compared to that of HPJF-puddings with increased study
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time. This finding of rheological behavior of LPJF-puddings was consistent with the results
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of textural properties mentioned in the previous part of study. Moreover, Noisuwan et al.
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(2009) explained that the harder texture of starch gel attributed to the milk proteins locating
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in the void spaces of three- dimensional networks of starch gel.
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Regarding the effects of KHPS and KOSA on rheological properties of the puddings
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(Fig. 4 and 5), G' and G" of puddings with those mixed stabilizers were higher than those of
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the controls (Fig. 3). KOSA enhanced more solid-like characteristics rather than KHPS due to
ACCEPTED MANUSCRIPT the specific interactions such as electrostatic bonding of OSA/casein (Thaiudom &
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Pongsawatmanit, 2011) and casein/K (Spagnuolo, Dalgleish, Goff, & Morris 2005). In
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addition, tan δ of HPJF-puddings seemed to be constant while those of LPJF-puddings
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gradually decreased throughout the study time (Fig.7 and 8). This observation confirmed that
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LPJF contributed to a better textural and rheological properties than HPJF.
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According to the concentration effect, no significant difference of rheological
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parameters could be found in HPJF-puddings even though the concentration of KHPS and
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KOSA (Fig. 4a and 5a, respectively) had been changed. In contrast, the increase of the
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concentration of KHPS and KOSA in LPJF-puddings obviously affected G' and G" (Fig. 4b
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and 5b, respectively). This was confirmable due to the hindrance of protein content for
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completely leaking out of amylose in HPJF, resulting in less starch gelation and less complete
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retrogradation as mentioned previously. However, types of mixed stabilizers and their
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concentration gave higher G' and G" (Fig. 4 and 5) than the controls (Fig. 3).
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3.3 Microstructures of jasmine rice puddings
To confirm the textural and rheological studies, microstructures detected by CLSM
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were used for this purpose (Fig. 9-13). The structures of paste of HPJF and LPJF were in a
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blue color and exhibited three-dimensional networks (Fig. 9a and 9b, respectively). However,
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LPJF revealed a finer and much denser structure than HPJF. This confirmed that more
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amount of amyloses and less amount of protein content in LPJF attributed to the finer and
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denser structure. KHPS and KOSA were in a red color (Fig. 9c and 9d, respectively). KOSA
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had a better particle distribution than KHPS which showed its clumps, resulting in less void
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spaces than those in KHPS. The less void spaces in KOSA might be attributed to the specific
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interactions such as electrostatic bonding between OSA and K while such bonding might not
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exist in KHPS. SMP was dyed and showed a green color with homogenous distribution of its
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ACCEPTED MANUSCRIPT particles (Fig. 9e). When HPJF or LPJF paste was mixed with SMP, some milk particles
277
could adsorb onto the structure of starch paste (Fig. 10) which was observed by a turquoise
278
color created from green and blue colors. The adsorption and absorption of SMP could be
279
seen more in LPJF systems rather than in HPJF samples (Fig. 10a3 and 10b3). Thus, it was
280
reasonable to conclude that SMP could interact with LPJF better than HPJF. This was
281
consistent to the phase diagram study of Pracham & Thaiudom (2016). For the SMP and
282
mixed stabilizer samples, the overlapping of red color, indicating KHPS or KOSA (Fig. 11a1
283
or 11b1), and a green color, representing SMP (Fig 11a2 and 11b2), was presented, ensuing in
284
the interaction between K and SMP, especially casein (Spagnuolo et al., 2005). However,
285
SMP-KOSA interaction seemed to give a finer and more homogenous structure with less void
286
spaces (Fig. 11a3) rather than those of SMP/KHPS system (Fig. 11b3). This might be due to
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the electrostatic interaction found in SMP/K and OSA/SMP systems as stated formerly.
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CLSM provided the pictures of pudding when all ingredients were mixed (Fig. 12 and
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13). Also, LPJF-pudding still showed a dense structure and less void spaces while HPJF-
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puddings had a looser structure with large void spaces. The color of LPJF samples (Fig. 12b4
291
and 13b4) seemed to change rather than that of HPJF (Fig. 12a4 and 13a4). Some green parts
292
in those pictures were fused with blue and red color that was found in LPJF-puddings rather
293
than in HPJF samples. This confirmed the hypothesis about the interaction of milk protein
294
and K or milk protein and LPJF as cited above.
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4. Conclusions
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This study has shown that protein content in jasmine rice flour can affect the textural
298
and rheological properties of rice puddings. Low protein content may enhance the interaction
299
of SMP and starches, resulting in more firmness and solid-like characteristic of the puddings.
300
In addition, interaction effects of SMP/K and OSA/SMP and complete gelatinization of
ACCEPTED MANUSCRIPT starch granules in jasmine flour also convincingly attribute to the better textural and
302
rheological properties of the puddings. The effects of types of mixed stabilizers have greater
303
impact on textural and rheological behavior of the puddings than the effects of their
304
concentrations. Microstructure detected by CLSM is useful for a confirmation of textural and
305
rheological alterations in this study. However, sensory evaluation might provide consumer
306
acceptance which could be considered in the future study.
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Acknowledgements
Financial supports of National Research Council of Thailand (a grant no.SUT 3-30555-24-07) and Suranaree University of Technology, Thailand are acknowledged.
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Phongpa-ngan, P., Haruthaithanasan, V., Chompreeda, P., Sriroth, K., & Suwonsichon, T.
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Pongsawatmanit, R. (2003). Evaluation of rice flour and starch properties of different Thai
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textural and rheological properties of jasmine rice pudding. International Food Research Journal, 23(4), 1379-1388.
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Ring, S. G. (1985). Some studies on starch gelation. Starch/Starke, 37, 80-83.
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Singh, J., Kaur, L., & McCarthy, O. J. (2007). Factors influencing the physico-chemical,
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morphological, thermal and rheological properties of some chemically modified
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starches for food applications: A review. Food Hydrocolloids, 21, 1-22.
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Spagnuolo, P. A., Dalgleish, D. G., Goff, H. D., & Morris, E. R. (2005). Kappa-carrageenan
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Food Hydrocolloids, 19, 371-377.
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Sriroth, K. & Piyajomkwan, K. (2003). In Starch Technology. (3rd ed.). Bangkok: Kasetsart University Press.
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Suya, I., Suwonsichon, T., & Chompreeda, P. (2008). The optimization of formulation for
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pudding cake made from jasmine rice flour. Proceedings of the 46th Kasetsart
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Sweedman, M. C., Tizzotti, M. J., Shafer, C., & Gilbert, R. G. (2013). Structure and
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physicochemical properties of octenyl succinic anhydride modified starches: A
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Thaiudom, S. & Pongsawatmanit, R. (2011). Interaction of milk protein and modified tapioca
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starch as stabilizer in oil-in-water emulsion. The Thailand Research Fund (TRF)
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report, Bangkok: TRF print.
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Tipkanon, S., Haruthaithanasan, V., Chompreeda, P., Suwonsichon, T., Teerawanich, R.,
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Sriroth, K., & Phongpa-ngan, P. (2003). Utilization of fragrance rice flour to
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substitute wheat flour in Pa Thong Koo product. Proceedings of the 41th Kasetsart
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University Annual Conference, Agro-Industry, Kasetsart University, Thailand.
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Tuschhoff, J. V. (1986). Hydroxypropylated starches. In O. B. Wurzburg (ed.). Modified
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starches: Properties and Uses, Florida: CRC Press.
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Table 1. Chemical composition of HPJF and LPJF
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Fig. 1. Hardness (a1, b1), gumminess (a2, b2), and chewiness (a3, b3) of puddings made from
431
HPJF (a1, a2, a3) or LPJF (b1, b2, b3) with: egg (
432
(
433
(
); 1.00KHPS (
); 0.25KOSA (
); 0.25KHPS ( ); 0.50KOSA (
); and 1.00KOSA
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).
); 0.50KHPS
434
Fig. 2. Springiness (a1, b1), cohesiveness (a2, b2), and adhesiveness (a3, b3) of puddings made
436
from HPJF (a1, a2, a3) or LPJF (b1, b2, b3) with: egg (
437
0.50KHPS (
); 1.00KHPS (
438
1.00KOSA (
).
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); 0.25KOSA (
439
); 0.25KHPS (
); 0.50KOSA (
); ); and
Fig. 3. G' (solid line) and G" (dashed line) of puddings made from egg and HPJF (a) or LPJF
441
(b) at day 0 (
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), day 2 (
442
), day 8 (
), and day14 (
).
443
Fig. 4. G' (solid line) and G" (dashed line) of puddings made from HPJF (a) or LPJF (b) with
444
KHPS at day 0 (
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445
), day 2 (
), day 8 (
), and day14 (
).
Fig. 5. G' (solid line) and G" (dashed line) of puddings made from HPJF (a) or LPJF (b) with
447
KOSA at day 0 (
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448
), day 2 (
), day 8 (
), and day14 (
).
449
Fig. 6. tan δ of puddings made from egg and HPJF (a) or LPJF (b) at day 0 (
450
(
), day 8 (
), and day14 (
), day 2
).
451 452
Fig. 7. tan δ of puddings made from HPJF (a) or LPJF (b) with KHPS at different
453
concentration at day 0 (
454
), day 2 (
), day 8 (
), and day14 (
).
ACCEPTED MANUSCRIPT 455
Fig. 8. tan δ of puddings made from HPJF (a) or LPJF (b) with KOSA at different
456
concentration at day 0 (
), day 2 (
), day 8 (
), and day14 (
).
457
Fig. 9. Confocal images of microstructures of HPJF paste (a), LPJF paste (b), 1.00KHPS (c),
459
1.00KOSA (d), and SMP solution (e). Bar = 50 micron.
460 461
Fig. 10. Confocal images of microstructures of a mix of HPJF/SMP (a3) and a mix of
462
LPJF/SMP (b3) with a different fluorescence emission for HPJF paste (a1), LPJF paste (b1),
463
and SMP solution (a2 and b2). Bar = 50 micron.
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Fig. 11. Confocal images of microstructures of a mix of 1.00KHPS/SMP (a3), and a mix of
466
1.00KOSA/SMP (b3) with a different fluorescence emission for 1.00KHPS paste (a1),
467
1.00KOSA paste (b1), and SMP solution (a2 and b2). Bar = 50 micron.
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Fig. 12. Confocal images of microstructures of a mix of 1.00KHPS_HPJF/SMP (a4) and a
470
mix of 1.00KHPS_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF
471
paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KHPS paste (a3 and b3). Bar =
472
50 micron.
473
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Fig. 13. Confocal images of microstructures of a mix of 1.00KOSA_HPJF/SMP (a4) and a
475
mix of 1.00KOSA_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF
476
paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KOSA paste (a3 and b3). Bar =
477
50 micron.
479 480 481 482 483 484
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Table 1. Chemical composition of HPJF and LPJF
2 3
Chemical compositions
HPJF (%)
LPJF (%)
Protein Fat Ash Moisture Amylose
7.70±0.05a 0.69±0.04a 0.42±0.01a 9.38±0.01a 17.07±0.06a
3.54±0.04b 0.13±0.08b 0.16±0.00b 8.25±0.03b 19.23±0.06b
5 6 7 8 9 10 11
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Different letters in the same row shows the significant mean difference at 95%. n =3.
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ACCEPTED MANUSCRIPT 1000
1000
800
800
Hardness (g)
1200
600 400
0 0
2
a 1)
8
0
14
2
b1)
Day
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500
400
400
Gumminess
600
200
300 200 100
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400 200
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Chewiness
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Hardness (g)
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400 300 200 100
0 0
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EP
Hardness (a1, b1), gumminess (a2, b2), and chewiness (a3, b3) of puddings made from HPJF (a1, a2, a3) or LPJF (b1, b2, b3) with: egg ( ); 0.25KOSA (
AC C
1.00KHPS (
); 0.25KHPS (
); 0.50KOSA (
); 0.50KHPS (
); and 1.00KOSA (
); ).
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-500
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Adhesiveness (g sec)
-500
-1500
0.90 0.80 0.70 0.60 0.50 0.40 0.30 0.20 0.10 0.00
14
b3)
0
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Day
b2)
Day
0
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Adhesiveness (g sec)
0 b1)
0.90 0.80 0.70 0.60 0.50 0.40 0.30 0.20 0.10 0.00
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14
Day
SC
0 a1)
0.98 0.96 0.94 0.92 0.90 0.88 0.86 0.84 0.82 0.80
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Springiness
Springiness
ACCEPTED MANUSCRIPT
AC C
Fig. 2. Springiness (a1, b1), cohesiveness (a2, b2), and adhesiveness (a3, b3) of puddings made from HPJF (a1, a2, a3) or LPJF (b1, b2, b3) with: egg ( 0.50KHPS (
); 1.00KHPS (
1.00KOSA (
).
); 0.25KOSA (
); 0.25KHPS ( ); 0.50KOSA (
); ); and
ACCEPTED MANUSCRIPT 10000
E_HPJF G', G" (Pa)
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Fig. 3. G' (solid line) and G" (dashed line) of puddings made from egg and HPJF (a) or LPJF ), day 2 (
), day 8 (
), and day14 (
).
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ACCEPTED MANUSCRIPT 10000
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Fig. 4. G' (solid line) and G" (dashed line) of puddings made from HPJF (a) or LPJF (b) with ), day 2 (
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), day 8 (
), and day14 (
).
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Fig. 5. G' (solid line) and G" (dashed line) of puddings made from HPJF (a) or LPJF (b) with ), day 2 (
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), day 8 (
), and day14 (
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Fig. 6. tan δ of puddings made from egg and HPJF (a) or LPJF (b) at day 0 ( ), and day14 (
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Fig. 7. tan δ of puddings made from HPJF (a) or LPJF (b) with KHPS at different
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), day 2 (
), day 8 (
), and day14 (
).
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Fig. 8. tan δ of puddings made from HPJF (a) or LPJF (b) with KOSA at different
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), day 2 (
), day 8 (
), and day14 (
).
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Fig. 9. Confocal images of microstructures of HPJF paste (a), LPJF paste (b), 1.00KHPS (c),
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LPJF
HPJF/SMP
RI PT
HPJF
Fig. 10. Confocal images of microstructures of a mix of HPJF/SMP (a3) and a mix of LPJF/SMP (b3) with a different fluorescence emission for HPJF paste (a1), LPJF paste (b1),
AC C
EP
TE D
and SMP solution (a2 and b2). Bar = 50 micron.
2
ACCEPTED MANUSCRIPT SMP
1.00KHPS/ SMP
a2
a3
1.00KOSA
SMP
1.00KOSA/ SMP
b1
b2
M AN U
SC
a1
RI PT
1.00KHPS
b3
Fig. 11. Confocal images of microstructures of a mix of 1.00KHPS/SMP (a3), and a mix of 1.00KOSA/SMP (b3) with a different fluorescence emission for 1.00KHPS paste (a1),
AC C
EP
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1.00KOSA paste (b1), and SMP solution (a2 and b2). Bar = 50 micron.
ACCEPTED MANUSCRIPT 3
SMP
1.00KHPS
a1
a2
a3
1.00KHPS_HPJF/SMP
M AN U
SMP
1.00KHPS
a4
1.00KHPS_LPJF/SMP
b2
AC C
b1
EP
TE D
LPJF
SC
RI PT
HPJF
b3
b4
Fig. 12. Confocal images of microstructures of a mix of 1.00KHPS_HPJF/SMP (a4) and a mix of 1.00KHPS_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KHPS paste (a3 and b3). Bar = 50 micron.
ACCEPTED MANUSCRIPT 4
SMP
1.00KOSA_HPJF/SMP
1.00KOSA
a3
LPJF
SMP
M AN U
a2
1.00KOSA
a4 1.00KOSA_LPJF/SMP
b2
AC C
b1
EP
TE D
a1
SC
RI PT
HPJF
b3
b4
Fig. 13. Confocal images of microstructures of a mix of 1.00KOSA_HPJF/SMP (a4) and a mix of 1.00KOSA_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KOSA paste (a3 and b3). Bar = 50 micron.
1
ACCEPTED MANUSCRIPT SMP
1.00KHPS/ SMP
a2
a3
1.00KOSA
SMP
1.00KOSA/ SMP
b1
b2
M AN U
SC
a1
RI PT
1.00KHPS
b3
Fig. 11. Confocal images of microstructures of a mix of 1.00KHPS/SMP (a3), and a mix of 1.00KOSA/SMP (b3) with a different fluorescence emission for 1.00KHPS paste (a1),
AC C
EP
TE D
1.00KOSA paste (b1), and SMP solution (a2 and b2). Bar = 50 micron.
ACCEPTED MANUSCRIPT 1
SMP
1.00KHPS
a1
a2
a3
1.00KHPS_HPJF/SMP
M AN U
SMP
1.00KHPS
a4
1.00KHPS_LPJF/SMP
b2
AC C
b1
EP
TE D
LPJF
SC
RI PT
HPJF
b3
b4
Fig. 12. Confocal images of microstructures of a mix of 1.00KHPS_HPJF/SMP (a4) and a mix of 1.00KHPS_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KHPS paste (a3 and b3). Bar = 50 micron.
ACCEPTED MANUSCRIPT 2
SMP
1.00KOSA_HPJF/SMP
1.00KOSA
a3
LPJF
SMP
M AN U
a2
1.00KOSA
a4 1.00KOSA_LPJF/SMP
b2
AC C
b1
EP
TE D
a1
SC
RI PT
HPJF
b3
b4
Fig. 13. Confocal images of microstructures of a mix of 1.00KOSA_HPJF/SMP (a4) and a mix of 1.00KOSA_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KOSA paste (a3 and b3). Bar = 50 micron.
ACCEPTED MANUSCRIPT 1
SMP
1.00KOSA_HPJF/SMP
1.00KOSA
a3
LPJF
SMP
M AN U
a2
1.00KOSA
a4 1.00KOSA_LPJF/SMP
b2
AC C
b1
EP
TE D
a1
SC
RI PT
HPJF
b3
b4
Fig. 13. Confocal images of microstructures of a mix of 1.00KOSA_HPJF/SMP (a4) and a mix of 1.00KOSA_LPJF/SMP (b3) with a different fluorescence emission detected for HPJF paste (a1), LPJF paste (b1), SMP solution (a2 and b2), and 1.00KOSA paste (a3 and b3). Bar = 50 micron.
ACCEPTED MANUSCRIPT •
Protein content in jasmine rice flour affects textural and rheological properties of rice puddings. Low protein content gives a solid-like characteristic rather than high protein content.
•
Interactions of OSA/SMP attribute to the better textural properties of the puddings.
•
CLSM is useful for a revealing of textural and rheological alterations in puddings.
AC C
EP
TE D
M AN U
SC
RI PT
•