Static magnetic field improvement of the quality of rice dumpling subjected to freeze–thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour

Abstract

This study aimed to investigate the effect of static magnetic field (SMF, 0–10 mT) on the quality of rice dumplings subjected to 7, 14, 21, and 28 freeze–thaw cycles. The underlying mechanism was explored by monitoring changes in water phase transition, water distribution, and structural and physicochemical properties of rice flour. Results suggested that SMF enables the formation of small ice crystals by accelerating freezing rate, shortening phase transition time, and increasing bound water content, which attributes to reducing the mechanical damage on starch granules and thus improves the quality of frozen rice dumpling. After 7–28 freeze–thaw cycles, SMF treatment increased the whiteness by 0.08–1.58, reduced the cracking ratio by 1.67 %–8.34 %, decreased the water loss ratio by 0–0.75 %, and significantly improved the texture of cooked rice dumplings. This study confirmed the feasibility of SMF in improving the quality of rice dumpling, which contributes to expanding the applications of magnetic freezer in the preservation of starch-based foods.