Insights into the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi (starch gel food).

In this study, the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi and its internal influencing mechanism were investigated. The results showed that with increasing frozen storage time, the solid-like property proportion of frozen Liangpi gradually enhanced, and its hardness and chewiness gradually increased, and its springiness gradually decreased, while its digestion rate gradually slowed down. During frozen storage, the water fluidity of frozen Liangpi gradually enhanced, and its starch molecules rearrangement degree gradually deepened. Meanwhile, the squeezing on the structure of frozen Liangpi caused by ice crystals recrystallization gradually aggravated. Based on the above results, it could be speculated that starch retrogradation caused by ice crystals recrystallization was the critical reason for the changes in the rheology, texture and in vitro digestibility of frozen Liangpi during frozen storage.