Annealing Of Acid-Modified Rice Starch To Use As A Thickening Agent

Acid-modified rice starch (AMRS) was annealed to improve rheological properties. High, medium and low-amylose rice starches were hydrolyzed using methanol in 0.36% HCl at 25 degrees C for 0, 16 and 40 h and were annealed at 50-60 degrees C for 72 h. Annealing improved thermal & shear stability and reduced retrogradation. AMRS paste exhibited non-Newtonian flow. The consistency coefficient (K) and apparent viscosity (eta a,100) decreased with hydrolysis time. High-amylose starch hydrolyzed for 16 and 40 h had a flow behavior index (n) and K comparable to commercial chili and tomato sauce.