Comparison of Physicochenical Properties of Soaked Glutinous Rice from Different Varieties
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Abstract:
In order to study the effect of soaking treatment on the physicochemical properties of rice, three types of rice were selected, and their physicochemical properties and viscosity curve were investigated. Changes of moisture content and the final water content of rice during soaking (20 ℃~35 ℃) were measured, and the Peleg equation was used to fit the measured water absorption data. Infrared spectrum and X-ray diffraction were used to study the change of order structure and crystalline structure of rice before and after soaking. The study found that the Vietnamese rice and Yangtze River rice had greater water absorption, and the final water content reached 36.34% (20 ℃) and 34.64% (28 ℃), respectively, and temperature had little effect on it. Black fragrant rice had a small water absorption rate and water absorption, and its final water content reached 31.99% (35 ℃) and temperature had greater influence on it. In addition, the Peleg equation can be used to predict the approximate moisture content of rice during soaking. The ratios of the absorbance of the bands at 1047 cm-1 and 1022 cm-1 of rice before and after soaking was between 0.89 and 0.92, which was no significant difference. X-ray diffraction showed that water molecules mainly enter the amorphous region and the sub-crystalline region of rice, and the sub-crystalline region of the Vietnamese rice and Yangtze River rice became smaller, while that of the black fragrant rice was increased. This research can provide guidance for the processing of rice flour.
