In this research, the effects of sucrose and phosphate on rice starch retrogradation were studied. Experiments were conducted with sucrose content ranged from 1 – 5 % (w/w) and sodium polyphosphate – from – 1 % (w/w). Results showed that sucrose and polyphosphate reduced the syneresis of starch gel - and - times respectively. | Journal of Science and Technology 54 (4A) (2016) 307-313 EFFECT OF SUCROSE AND SODIUM POLYPHOSPHATE ON RETROGRADATION OF RICE STARCHES Luong Hong Nga1, *, Le Quynh Trang1, Dinh Thi Thu Huyen2, Lam Xuan Thanh1 1 School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet, Hanoi 2 Center of professional competence’s education and retrain on state reserves, General department of state reserves, 343 Doi Can, Hanoi * Email: luonghongnga@ Received: 15 August 2016; Accepted for publication: 7 October 2016 ABSTRACT Starch retrogradation is a process occurred in many food products made from starchcontaining raw materials. It affects qualities of food during storage. In this research, the effects of sucrose and phosphate on rice starch retrogradation were studied. Experiments were conducted with sucrose content ranged from 1 – 5 % (w/w) and sodium polyphosphate – from – 1 % (w/w). Results showed that sucrose and polyphosphate reduced the syneresis of starch gel - and - times respectively. Both substances reduced the hardness of starch gel, but sucrose reduced the stickiness while polyphosphate increased stickiness of rice starch gel. Keywords: hardness, stickiness, sodium polyphosphate, sucrose, starch retrogradation. 1. INTRODUCTION Rice is common food that is widely consumed in the world, especially in Asia as a cooked whole grain in hot meals or prepared dishes, which then are stored cooled or frozen. Because of high amount in grain constituents, starch properties strongly determine the texture of rice starchcontaining products. Starch retrogradation is the phenomenon that gelatinized starch changes from an initially amorphous state to a more odered or crystallized state. These changes are manifested by different processes, which include helix formation and helix-helix aggregation. Displacement and variable process of the free or linking state of water in the starch constituents are two of .
