Effect of Calcium Maltobionate on the Retrogradation of Cooked Rice in Chilled Storage

Abstract

Calcium maltobionate is expected to be an effective food material because of its high water-solubility, high calcium-bioavailability, and mildly bitter taste. However, little has been reported about the effect of calcium maltobionate on the physical properties of food. The purpose of this study was to clarify the effect of calcium maltobionate on the retrogradation of cooked rice in chilled storage. The compressive force and re-gelatinization enthalpy of non-additive sample increased with increase in storage time because of the progress of retrogradation. The compressive force and re-gelatinization enthalpy were diminished by the addition of calcium maltobionate because calcium maltobionate prevented the retrogradation of starch. The effect of calcium maltobionate on the retrogradation of starch will be originated from the hydrogen bonding formation of maltobionic acid and the electrostatic interaction of calcium ion.