University of Shanghai for Science and Technology
Abstract: In order to improve the quality of fresh glutinous rice flour, fresh glutinous rice was treated with L-ascorbic acid in optimum condition based on single factor experiment with response surface methodology. The effect of treated glutinous rice flour on the sensory qualities of cooked frozen glutinous rice dumplings was evaluated. The glutinous rice treated with 0.39% oxidant concentration at 60℃ for 48h revealed that all the viscosities (peak, trough and final) and retrogradation value of glutinous rice flour increased. Compared with the initial glutinous rice flour, the peak viscosity was increased by 81.5%. At the same time, the hardness, viscoelasticity and chewiness of rice dumplings and the transmittance (%) of dumpling soup (expressed by paste trubidity) were all improved with higher sensory score. These results indicated that L-ascorbic acid treatment could significantly enhance the peak viscosity of fresh glutinous rice flour and improve the sensory quality of frozen glutinous rice dumplings.