Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour

Nianjie Feng,Zhejuan Lv,Qian Wu,Mengzhou Zhou,Panheng Li,Yuanyuan Chen,Shimiao Tang

doi:10.1590/fst.02618

Nianjie Feng, Zhejuan Lv + Show 5 more

Open Access

https://doi.org/10.1590/fst.02618

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Abstract

Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by unfermented rice flour. Fermented Niangao was harder to be digested than the control was.

Highlights

Rice is one of the major food crops worldwide, and more than 50% of the world’s population depends on rice as the primary caloric source (Zhang et al, 2010)
The apparent amylose content in the fermented Niangao was lower (p
The results revealed that fermentation effectively inhibited starch retrogradation in Niangao

Summary

Introduction

Rice is one of the major food crops worldwide, and more than 50% of the world’s population depends on rice as the primary caloric source (Zhang et al, 2010). Niangao (rice cake) is a popular traditional food in China, and this food has been served at festivals and feasts for the past 2000 years. This rice cake is different from steamed sponge cake (Fagao) in China in terms of its production, mouth feel, texture, flavor, and features (such as water content, appearance, microstructural aspects, and rheological properties). The high retrogradation rate of starch leads to a shortened shelf life of Niangao. Undesirable characteristics, such as moisture loss, flavor loss, increased firmness, and poor viscosity could occur. Improving the stability of Niangao would contribute to extending its shelf-life and higher market promotion

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Conclusion