Effect of Varieties of Glutinous Rice Flour on the Quality of Wet Quick-frozen Rice Dumplings
The characteristics of raw material glutinous rice are very important for the frozen rice dumpling's quality.To investigate the influence of the powder characteristics of different varieties of glutinous rice on the quality of frozen rice dumplings produced by a new wet process.In this paper,eight kinds of glutinous rice were selected and their basic components,pasting characteristics and thermodynamic properties were determined,and the quality indexes of the wet quick-frozen rice dumplings were also determined.The relationship between the characteristics of glutinous rice flour and the quality of wet quick-frozen rice dumplings was systematically studied using principal component and correlation anal-ysis.The results showed that for the principal component analysis,the first principal component,which reflects the past-ing characteristics of glutinous rice flour and the textural characteristics and moisture distribution of rice dumplings,plays an important role in the evaluation and selection of glutinous rice flour;for the correlation analysis,the pasting temper-ature and hardness were significantly and positively correlated,and the paste temperature,peak viscosity,final viscosity,and reversibility were significantly and positively correlated;glutinous rice flour containing more than 0.8％fat,the swelling power index is between 10.53 g/g and 12.65 g/g,the water solubility index is between 16.33％and 19.77％,and the pasting temperature is between 71.00 ℃ and 72.97 ℃.Glutinous rice varieties with peak viscosity between 1 892 cp and 2 124.33 cp,a breakdown value between 834.00 cp and 880.67 cp,and a setback value between 240.33 cp and 248.67 cp are more suitable for making wet dumplings.On the whole,among the eight varieties,the wet quick-frozen rice dumplings made from Vietnamese glutinous rice and the Northeast glutinous rice were more stable in quality and had a more desirable taste.The findings of the study can provide some theoretical reference for the selection of glutinous rice flour in the production of the new process of wet quick-frozen rice dumplings.
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