Enhancement of the selected physico-chemical properties of steamed rice cake by the application of acetylated distarch adipate

Steamed-rice-cake (SRC) is a widely accepted snacks in south Asia. In order to improve the quality, SRCs were produced by cooking and mixed with acetylated distarch adipate (ADSA) at 2%, 4%, 6%, 8%, and 10%. Water distribution (LF-NMR), water content, water activity, textural characteristics, sensory qualities, color, infrared (IR) spectrum and microstructure (SEM) of the cooked rice-cake were investigated. The results showed that the IR absorbance of SRC at 1047/1022 cm decreased from 1.03 to 0.98 when 6% ADSA was added. With the increase of ADSA addition, the proportion of combined-water in SRC increased; the SRC with ADSA showed lower hardness, moderate springiness and resillience, and taste. The highest sensory score was achieved for sample prepared with 6% ADSA. In all, these result showed that the novel approach of using SRC with ADSA enhanced the anti-aging ability, improved hardness and decreased water mobility. Steam rice cake processing industries can use this result as a protocol for the industrial production of SRC. A 6% addition of modified starch significantly enhanced the sensory attributes especially the textural quality as well as the problem regarding aging of SRC was solved.