Effects of Respective Additions of Octenyl Succinic Anhydride Modified Starches from Different Sources on Physical Properties of Flour and Textual and Sensory Properties of Processed Quick-frozen Dumpling Wrappers

doi:10.7506/spkx1002-6630-201017042

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 182-185.doi: 10.7506/spkx1002-6630-201017042

• Basic Research • Previous Articles Next Articles

Effects of Respective Additions of Octenyl Succinic Anhydride Modified Starches from Different Sources on Physical Properties of Flour and Textual and Sensory Properties of Processed Quick-frozen Dumpling Wrappers

SONG Xiao-yan，LI Zhen，YANG Nian，AI Zhi-lu

College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China

Received:2010-07-06 Revised:2010-08-27 Online:2010-09-15 Published:2010-12-29
Contact: AI Zhi-lu E-mail:xysong2008@126.com

Abstract

Abstract:

The pasting properties of native and octenyl succinic anhydride (OSA) modified waxy corn and rice starches were determined. The two OSA modified starches were separately added to flour in different proportions, and their effects on quickfrozen dumpling wrappers processed were also investigated. The results showed that OSA modified waxy corn and rice starches had higher paste clarity, lower retrogradation and better freeze-thaw stability than their respective native counterparts. Additions of both OSA modified starches could result in increases in flour viscosity and dumpling wrapper hardness, springiness, chewiness (P < 0.05). Dumpling wrappers with 5% pregelatinized OSA modified corn starch had the lowest cold cracking rate and the best sensory quality (eg. colour and lustre, transparency, toughness and mouthfeel).

Key words: octenyl succinic anhydride modified starch, quick-frozen dumplings, cold cracking rate, sensory evaluation

CLC Number:

TS236.9

SONG Xiao-yan，LI Zhen，YANG Nian，AI Zhi-lu. Effects of Respective Additions of Octenyl Succinic Anhydride Modified Starches from Different Sources on Physical Properties of Flour and Textual and Sensory Properties of Processed Quick-frozen Dumpling Wrappers[J]. FOOD SCIENCE, 2010, 31(17): 182-185.

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Effects of Respective Additions of Octenyl Succinic Anhydride Modified Starches from Different Sources on Physical Properties of Flour and Textual and Sensory Properties of Processed Quick-frozen Dumpling Wrappers

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