Screening study of the rice varieties suitable for processing Ningbo rice balls

Authors

PAN Lihong, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
LUO Xiaohu, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WANG Li, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
CHEN Zhengxing, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

15 kinds of Japonica and Indica rice, and 4 kinds of glutinous rice flours commonly used in the market for making glutinous rice balls, were selected and compared. The physicochemical properties, sensory characteristics and texture of the commercially available Ningbo glutinous rice balls were investigated. The results showed that the glutinous rice flour made from Zhenuo 106 by water milling was more suitable for the production of Ningbo glutinous rice balls. Its main quality index has reached the quality level of Ningbo glutinous rice balls, and it was the most suitable variety for this processing.

Publication Date

8-28-2019

First Page

195

Last Page

199

DOI

10.13652/j.issn.1003-5788.2019.08.036

Recommended Citation

Lihong, PAN; Xiaohu, LUO; Li, WANG; and Zhengxing, CHEN (2019) "Screening study of the rice varieties suitable for processing Ningbo rice balls," Food and Machinery: Vol. 35: Iss. 8, Article 36.
DOI: 10.13652/j.issn.1003-5788.2019.08.036
Available at: https://www.ifoodmm.cn/journal/vol35/iss8/36

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