Effects of different waxy rice varieties and their starch on the taste quality of zongzi

Abstract

Waxy rice is an important food item comprising numerous varieties, and zongzi is a popular waxy rice product. Here, 15 varieties of waxy rice were selected to make zongzi and determine their taste quality using texture profile analysis and sensory methods. In addition, the composition of waxy rice and the hierarchical structure and properties of starches isolated from waxy rice were also evaluated to understand the causal relations between waxy rice varieties and zongzi quality. It can be observed that the composition of waxy rice showed a significant difference among varieties, and the adhesiveness and chewiness of zongzi were affected by trace components such as ash and lipid in waxy rice. Furthermore, the gelatinization temperature and viscosity of the starch extracted from waxy rice varieties with low amylose content were lower than other samples, and zongzi made from those varieties had low hardness and high adhesiveness value. We considered that starch properties had a major influence on the zongzi. These results can serve as a reference for screening raw materials in the zongzi industry.