Effects of pregelatinized corn starch and pregelatinized rice starch on moisture and retrogradation of rice cakes during storage

Key Points

• Rice cakes exhibit enhanced moisture retention with pregelatinized corn starch compared to regular starch.
• Retention rates significantly increase during 7 days of storage, showcasing a potential improvement.
• Assessment of storage stability for rice cakes was conducted over several days to evaluate retrogradation.
• The findings suggest that using pregelatinized starch at production may enhance quality and shelf life.