In this study, the storage characteristics of high-amylose rice gel and emulsified rice gel, two intermediate food materials, were investigated. High-amylose rice was gelatinized and sheared at a high speed to create rice gel. Cooking oil was added to the rice gel and the mixture was mixed at a high speed to create emulsified rice gel. The ratio of rice to liquid, which is water in the rice gel and water and oil in the emulsified rice gel, was set to 1:1.5 or 1:4. The emulsified rice gel and rice gel were stored under refrigerated (4°C) and freezing (−20°C) conditions. Temporal changes in the physical properties were compared by measuring the dynamic viscoelasticity after 1, 7, and 14 days of storage. The results show that the temporal changes in E* and tanδ for the emulsified rice gel were smaller than those for the rice gel. The results suggest that the emulsification process can effectively suppress changes in the physical properties of rice gel over time.
2017 by Japanese Society for Food Science and Technology