The processing quality characteristics, freeze-thaw stability, and retrogradation properties of rice cakes affected by four hydrocolloids: Xanthan gum, guar gum, carrageenan, and konjac gum

文献类型： 外文期刊

第一作者： Huang, Fang

作者： Huang, Fang;Hu, Hao;Ouyang, Kefan;Zhang, Qin;Li, Genyuan;Zhong, Junzhen;Zhao, Qiang;Huang, Fang;Hu, Hao;Ouyang, Kefan;Zhang, Qin;Li, Genyuan;Zhong, Junzhen;Zhao, Qiang;Yu, Liqin

作者机构：

关键词： Rice cakes; Quality characteristics; Retrogradation properties

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 315 卷

页码：

收录情况： SCI

摘要： This study evaluated four hydrocolloids (xanthan, guar, carrageenan, and konjac gums) for inhibiting rice cake retrogradation to extend shelf life and improve quality. Konjac gum exhibited the highest water-holding capacity, followed by xanthan, guar, and carrageenan. The type and concentration of hydrocolloid significantly influenced the moisture content of rice cakes. All additives reduced cooking loss and enhanced freeze-thaw stability, with 1 % xanthan or carrageenan formulations showing optimal processing stability. Fourier-transform infrared spectroscopy revealed hydrogen bonding between starch and hydrocolloids. X-ray diffraction demonstrated that 1 % xanthan gum most effectively inhibited retrogradation, forming a denser, ordered structure. These findings highlight hydrocolloids' functional benefits in maintaining rice cake textural integrity during storage while improving marketability. The results provide practical guidance for optimizing rice cake production and enhancing commercial value through targeted hydrocolloid applications, with xanthan gum showing particular promise for anti-retrogradation effects.

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