title: Properties of rice cooked with commercial water-soluble soybean polysaccharides extracted under weakly acidic conditions from soybean cotyledons.
abstract: It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatinizing behavior of rice starch by using a Rapid-Visco-Analyzer. The addition of SSPS reduced the viscosity of the gelatinized starch. This lower final viscosity of the rice starch was more distinct from than that of potato starch. These results imply that the properties of SSPS in forming a non-sticky condition might result from a decrease in the viscosity of the gelatinized starch.
authors.affiliation: Specialty & Functional Food Ingredients Development Section, Fuji Oil Co., Ltd., 1 Sumiyoshi-cho, Izumisano, Osaka 598-0061, Japan. 870144@so.fujioil.co.jp
authors.forename: Hitoshi
authors.initials: H
authors.lastname: Furuta
authors.forename: Akihiro
authors.initials: A
authors.lastname: Nakamura
authors.forename: Hiroko
authors.initials: H
authors.lastname: Ashida
authors.forename: Hirokazu
authors.initials: H
authors.lastname: Asano
authors.forename: Hirokazu
authors.initials: H
authors.lastname: Maeda
authors.forename: Tomohiko
authors.initials: T
authors.lastname: Mori
mesh_terms: D000268:Adhesiveness; D003296:Cooking; D018548:Cotyledon / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D012275:Oryza; D011134:Polysaccharides / Q000737:chemistry / Q000302:isolation & purification; D013025:Glycine max / Q000737:chemistry; D013213:Starch; D014783:Viscosity
chemical_list: D011134:Polysaccharides; D013213:Starch