The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku

The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku

The study investigated the effects of paste viscosity for glutinous rice flour (GRF), based on differences in amylopectin structure, on the physicochemical properties of GRF and the quality of Daifuku. Ten GRF from two types (Indica variety: IGRF and Japonica variety: JGRF) were selected and the res...

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Bibliographic Details
Main Authors: Yu Tian, Jiaxin Li, Mengzi Nie, Lili Wang, Liya Liu, Fengzhong Wang, Li-Tao Tong
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Daifuku
Glutinous rice
Pasting properties
Amylopectin structure
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525002706
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