Mechanical properties of rice gel prepared from high-amylose rice

Mai Yamamura

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Kp] Physical property of food

Sat. Aug 31, 2024 2:30 PM - 5:00 PM Room K (2F N206)

座長:松宮健太郎(京都大学)、佐藤之紀(弘前大学)、津村和伸(摂南大学)

4:15 PM - 4:30 PM

[3Kp-08] Mechanical properties of rice gel prepared from high-amylose rice

*Mai Yamamura¹, Kazumi Ninomiya², Mario Shibata³, Miri Kim¹, Mifua Ota¹, Atsuko Hasegawa-Tanigome⁴, Hitoshi Kumagai¹ (1. Kyoritsu Women's University Department of Food Science and Nutrition, 2. Gunma University Graduate School of Science and Technology, 3. Tokyo University of Marine Science and Technology Department of Food Science and Technology, 4. Nihon University College of Bioresource Sciences)

Keywords:rice gel, high-amylose rice, starch retrogradation, corn starch, rheology

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