Characteristics Analysis of Different Glutinous Rice Flour and Its Influence on Freezing Point Temperature

Abstract

In order to the main influence factors of glutinous rice farinographical properties on freezing point temperature, 25 representative glutinous rice flours in practical applications were used as test materials, and the physical and chemical properties of the glutinous rice flours were measured. Through correlation analysis and principal component analysis, the influence of the raw material characteristics of glutinous rice flour on the freezing point temperature was discussed. The results showed that the freezing point temperature of the 25 kinds of glutinous rice flour was between −1.35~−2.65 ℃. The fat content had a significant negative correlation with the freezing point temperature (P<0.05), while there was no obvious dependence between protein, starch, ash and freezing point temperature. The thermal properties, water absorption, solubility, gel consistency and average particle size of glutinous rice flour were all significantly negatively correlated with the freezing point temperature (P<0.01). Principal component analysis results showed that the key factors affecting the freezing point temperature of glutinous rice flour were mainly the average particle size of glutinous rice flour, the thermal characteristics of glutinous rice flour (peak temperature, starting temperature, ending temperature), final viscosity, crude fat content and solubility. The research results could provide a theoretical basis for the rational selection of raw materials for the industrial production of glutinous rice flour with freezing point frozen glutinous rice balls. Within the scope of the experiment, Younuo 6211, pure black glutinous rice flour, and pre-gelatinized glutinous rice flour are more suitable for making freezing point frozen tangyuan.

Keywords

• glutinous rice flour
• composition
• physical and chemical index
• freezing point