Modifying the mechanical strength and network structure of starch gel through ethanol-water solution soaking.

This study investigated the effects of soaking potato starch gels in ethanol solutions of varying concentrations and for different durations on the properties of the gels. Short-term soaking in 30 % ethanol significantly enhanced the tensile strain of the starch gels and increased the pore size and coarseness of the gel network structure. The tensile strain of starch gel increased more than twice after soaking in 30 % ethanol solution for 10 min (from 439.

Effects of debranched starch on physicochemical properties and in vitro digestibility of flat rice noodles.

Aiming to develop flat rice noodles with both desirable textural quality and lower starch digestibility, we investigated the effect of adding indica rice debranched starch (RDBS) on the quality of flat rice noodles. In this study, adding RDBS to flat rice noodles enhanced their mechanical properties. Cooking characteristic analysis showed that incorporating RDBS into dried flat rice noodles increased the rehydration ratio by 16.