2018, 26(3):1-6.
Abstract:
In order to improve the quality of the fried glutinous rice ball and offer a guideline for the reasonable selection of raw material of the fried glutinous rice ball industrial production, 16 kinds of glutinous rice flour were taken as the research object, the physicochemical properties, including amylose content, crude protein content, crude fat content, damaged starch content, the pasting properties of glutinous rice flour and the quality of the fried glutinous rice ball were determined. At the same time, the effect of the raw material properties of glutinous rice flour on the quality of the fried glutinous rice ball was explored through analyzing the correlation between the quality indexes of glutinous rice flour and the quality of the fried glutinous rice ball. The results showed that the crude protein content of glutinous rice flour was significant negative correlation with the specific volume, color and hardness, and was highly significant negative correlation with the shape and total score of the product, the attenuation value was significant positive correlation with the specific volume score, the peak time and gelatinization temperature were highly significant negative correlation with the specific volume score of the fried glutinous rice ball, the trough viscosity, the final viscosity, and the setback were all significant negative correlation with the outer appearance of the fried glutinous rice ball. Therefore, the crude fat content and gelatinization properties should be considered in the selection of glutinous rice flour. To the glutinous rice flour samples used in this research, the raw material whose crude protein content was less than 6.80%, the attenuation value was higher than 1 282cP, the trough, final viscosity and setback were lower than 1 526cP, 1 950cP and 424cP, the peak time was less than 3.9min, gelatinization temperature was lower than76 ℃ could be used to produce the high quality fried glutinous rice ball.
