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Effects of Emulsifier Types and Levels in Combination With Glycerol on the Gelatinization and Retrogradation Properties of Gluten‐Free Rice‐Based Wonton Wraps
- Prakaywatchara, Petcharat, Wattanapairoj, Chatchai, Thirathumthavorn, Doungjai
- DieStärke = 2018 v.70 no.5-6 pp. e1700227
- calorimeters, celiac disease, diacetyl, diacylglycerols, emulsifiers, enthalpy, gelatinization, gluten-free diet, gluten-free foods, glycerol, monoacylglycerols, retrogradation, starch
- A gluten‐free diet is a treatment for celiac disease and gluten‐related disorders. Gluten‐free wontons can be prepared; however, their quality changes during storage. The objective of this research is to investigate the effects of emulsifier types and levels combined with glycerol on the gelatinization and retrogradation properties of rice‐based wonton wraps compared with control samples. Four emulsifiers are used in this study, namely glycerol monostearate (GMS), diacetyl tartaric esters of mono‐ and diglycerides (DATEM), and distilled monoglycerides (DMG). A differential scanning calorimeter (DSC) is used to determine the gelatinization and retrogradation properties. The results shows that the addition of glycerol alone (Ctrl 2) or in combination with emulsifier could decrease retrograded enthalpy, and a greater effect on retrogradation reduction is found in the samples incorporating both glycerol and an emulsifier. The highest enthalpy of retrograded samples is presented in Ctrl 1 (no addition of glycerol and/or emulsifier), and the lowest retrograded enthalpy is found in the sample with 1% DMG and glycerol. The formation of the amylose–lipid complex (ALC) is suppressed by glycerol. An efficient emulsifier to inhibit starch retrogradation in gluten‐free wonton wraps was DMG.