The Effect of Agitation and Pounding Temperature on Rheological Characteristics of Cooked Waxy Rice Products
Date Issued
2006
Date
2006
Author(s)
Teo, Sin-Yee
DOI
zh-TW
Abstract
Tongyuan, mochi, and rice cake are the major products made from waxy rice in Taiwan. Due to its particular elastic property with multiple varieties, mochi attracts much attention of consumers and become a potential product for both eastern and western markets. The objective of my research is to study the effect of the agitation and pounding on the mochi characteristics at different temperatures（30、50、70℃）, agitation time（3、6、10、20、30min）, pounding times（50、250、450times）and moisture content（45、50、55、60%）. The formation of network and the rheological of waxy rice are focused. The results can applied to prepare different glutinous rice and another starch products.
The increase of temperature in the processing of agitation and pounding will enhance the gelatinization of starch. The highest water loss is only 6%. The agitation and pounding reduced the bulk density of the cooked glutinous rice cake with low-moisture-contain (45%). However, the bulk density will be increased for the rice cake with high moisture (60%). From the texture profile analysis, the reduction in hardness caused by pounding was more profound than that by agitation. The pounded product was more stable during the storage at -20℃. Agitation and pounding as well as the increase of the temperature increased the range of linear viscoelastic region for the low-moisture-content samples, bulk density decreasing, the pores were more bigger, the characteristic of product is more elasticity. For the high-moisture content samples, the increase of the temperature decreased the range of linear viscoelastic region, the value of G’ is lower, the pores are smaller and fewer, but the bulk density is higher. The intrinsic viscosity is also decreased, the characteristic of product is more viscous.
Subjects
麻糬
糯米漿糰
流變
攪拌
搥打
Mochi
cooked waxy rice products
rheological
agitation
pounding
Type
thesis
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