Polydextrose Reduces the Hardness of Cooked Chinese Sea Rice Through Intermolecular Interactions.

Effect of Polydextrose Addition on the Thermal Properties of Rice Flours Table 7 shows that for the two japonica rice varieties, the enthalpy value and peak height of gelatinization of the rice flour measured by DSC at day 0 significantly decreased with increases in the amount of polydextrose added, the peak temperature and onset temperature of gelatinization significantly increased, the conclusion temperature and peak width of gelatinization exhibited an increasing trend for NJ5 rice, the conclusion temperature of gelatinization remained unchanged for SQ rice, and the peak width of gelatinization decreased for SQ rice.

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