[3Aa01-10] Physical property of food

10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Aa06] Comparison of physical properties of rice gels prepared from high-amylose rice with other starch gels

*Mai Yamamura¹, Kazumi Ninomiya², Mario Shibata³, Mifua Ota¹, Hitoshi Kumagai¹ (1. Home Economics, Kyoritsu Women’s Univ. , 2. Graduate School of Science and Technology, Gunma Univ., 3. Food Science and Technology, Tokyo University of Marine Science and Technology School of Marine Life Science)

Keywords:

rice gel,high-amylose rice,starch retrogradation,corn starch,potato starch