Textural quality of sweet dumpling: effect of germination of waxy rice,International Journal of Food Science & Technology

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Textural quality of sweet dumpling: effect of germination of waxy rice
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2021-03-22 , DOI: 10.1111/ijfs.15033
Ke Xu _{1,

2,

3} , Zhenyun She _{1,

2,

3} , Hongwei Wang _{1,

2,

3} , Xingli Liu _{1,

2,

3} , Yanyan Zhang _{1,

2,

3} , Chengdeng Chi ₄ , Hua Zhang _{1,

2,

3}

Affiliation

Effects of germination on components and structural changes of rice flours and, in turn, rheological properties and textural attributes of sweet dumplings were investigated in this study. Germination decreased starch, protein and lipid content, while slightly increased free amino acids content. Starch granular surface corroded, crystalline structure disrupted, and short-range ordered structures and helical structures decreased with germination. Moreover, germination resulted in a decreased paste viscosity and gel intensity of flour and a reduction of hardness and adhesiveness of dumplings. According to the Pearson’s correlation analysis, flours components and starch structures were significantly correlated with flours rheological properties that determined textural attributes of sweet dumplings. The germination contributed to significant changes in flours components and starch structures, which suggested the pretreatment of germination of waxy rice could be a promising pathway to control textural properties of sweet dumplings.

中文翻译：

甜饺子质地品质：糯米发芽的影响

本研究研究了发芽对米粉成分和结构变化的影响，进而对甜饺子的流变特性和质地属性的影响。发芽降低了淀粉、蛋白质和脂质含量，而游离氨基酸含量略有增加。淀粉颗粒表面被腐蚀，晶体结构被破坏，短程有序结构和螺旋结构随着发芽而减少。此外，发芽导致面粉的糊状粘度和凝胶强度降低，以及饺子的硬度和粘性降低。根据 Pearson 的相关分析，面粉成分和淀粉结构与面粉流变特性显着相关，面粉流变特性决定了甜饺子的质地属性。

更新日期：2021-03-22

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