Analysis of the Texture of Jelly-Like Mashed Rice Porridge Prepared from High-Amylose Rice Flour

Abstract

　The texture of gel cooked from high-amylose rice flour as dysphagia diet was investigated. By using both a cooker and a microwave oven, a smooth gel that had a suitable texture for dysphagia diet could be cooked from rice flour milled by jet-mill under the wet condition. The duration of cooling the rice flour paste, ranging from 1.5 h to overnight, did not affect the texture. The hardness of the rice gel was lowered by warming at 24℃ and 45℃, but retained a suitable texture for dysphagia diet for 3 h. High-amylose rice flour may be useful as a staple food ingredient for dysphagia diet.