Physicochemical, rheological, and volatile properties of rice paste: Effect of the degree of starch gelatinization

作者：Wangyang Shen, Yuying Huang, Yuqi Zhou, Zhili Ji, Zhan Wang, Bo Yu, Hongjian Zhang, Xiwu Jia · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.118650 · 被引用次数：4 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Food Quality and Safety Studies

This study systematically investigated the impact of pregelatinization (PG) time on the physicochemical, rheological, and volatile properties of rice paste (RP), a key intermediate in nonfermented rice yogurt production. Rice samples were pregelatinized at 100°C for 0–7 min and immediately homogenized using a high-shear blender before paste formation. Results revealed that increasing PG time significantly reduced whiteness (from 80.43 to 70.63, p < 0.05) and gelatinization enthalpy (from 8.31 to 0.11 J/g), while progressively increasing gelatinization temperatures. Rheological analyses indicated that 4 min of PG yielded optimal paste quality, with a flow behavior index (n) of approximately 0.5 and enhanced system stability. Structural characterization via fourier transform infrared (FTIR) spectroscopy, X-ray diffractometer (XRD), and scanning electron microscopy (SEM) confirmed the disruption of starch crystallinity (relative crystallinity decreased from 23.74% to 5.28%, p < 0.05), loss of A-type starch structure, and formation of a denser more uniform gel network at 3–4 min PG. Volatile profiling by electronic nose and gas chromatography-ion mobility spectroscopy (GC-IMS) demonstrated that PG altered the aroma composition, reducing grassy aldehydes and improving fruity and sweet notes after 4 min. Overall, 4 min PG optimally balances structural integrity, rheological stability, and flavor development, providing a scientific basis for enhancing plant-based dairy alternatives....