Rice Gel Research Articles

Effect of cooling rate on the retrogradation properties and quality of refrigerated dry-steamed fried rice

The cooling rate is an important factor affecting the quality of refrigerated fried rice. The effect of the cooling rate (0.16°C/min, 0.78°C/min, 1.66°C/min) on the retrogradation properties of dry-steamed fried rice during the refrigeration period (0-3 d) was investigated. The increased cooling rate from 0.16 to 1.66°C/min led to a weakening of stability of the fried rice gel and an increase in the loss of moisture content of the fried rice from 0.86% to 7.11% after 3 d of refrigeration. The cooling rate of 0.78°C/min slowed the increase in hardness of fried rice and resulted in a lower short-range ordering (0.85) as well as the least increase in relative crystallinity (9.51%) after 3 d of refrigeration. However, a cooling rate of 1.66°C/min resulted in a crispy texture and the worst sensory quality of the fried rice after reheating. Both the 0.16°C/min and the 1.66°C/min cooling rates increased the viscosity and reduced the thermal stability of the fried rice paste system. In contrast, a cooling rate of 0.78°C/min is the most suitable cooling rate for refrigerated dry-steamed fried rice. These results will be of guiding significance for regulating the regrowth of dry-steamed fried rice by changing the cooling rate.

Effect of Grain Coating by Natural Materials on the Aroma Quality of KDML105 Rice

This study evaluated the effectiveness of different coating formulas in preserving the aroma quality of Khao Dawk Mali 105 (KDML 105) rice grains, particularly focusing on the key aroma compound, 2-acetyl-1-pyrroline (2AP). Initially, thirteen coating formulas were tested, and gum arabic was found to be the most effective in maintaining rice appearance and preventing mold growth during storage. In a subsequent experiment, rice coated with carnauba wax, gum arabic, and a 1:1 mixture of both was analyzed for 2AP content over 10 weeks using SHS-GC, under storage conditions of ambient temperature (25 °C) and 4 °C in polyethylene and laminated bags. The 10% gum arabic coating was the most effective at retaining 2AP after 10 weeks. Additionally, the study included a comparison with a 5% rice gel coating and a mixture of 5% gum arabic and 5% rice gel. The results indicated rice stored at 4 °C in laminated bags exhibited a 2-3% reduction in 2AP content after 6 weeks, while at ambient temperature, a reduction of 44-64% was observed. After 10 weeks, the 2AP contents in the 10% gum arabic coated rice were the highest at an average of 38-40% compared to those of the control group. Furthermore, the rancid compounds, including hexanal, heptanal, octanal, nonanal, and 2-pentylfuran, increased significantly in all coated rice samples at ambient temperature, with the highest hexanal content found in rice coated with a mixture of 5% gum arabic and 5% rice gel, showing approximately 22-55% increase compared with those of the uncoated rice. Overall, gum arabic coating was the most effective in preserving 2AP for at least 10 weeks, and storage at 4 °C provided the best conditions for aroma retention and rancid prevention.

Effect of proteins and gums on rheology of rice flour, quality characteristics and estimated glycaemic index of low amylose rice gluten‐free penne

SummaryGluten‐free rice penne (GFRP) was developed from low amylose rice flour by incorporating egg white protein, soy protein isolate, guar gum and xanthan gum to produce penne with low estimated glycaemic index (eGI). The rheology of rice flour, textural properties, cooking quality, resistant starch (RS) and eGI of GFRP were investigated. Addition of proteins and hydrocolloids increased the storage modulus (G′) and loss modulus (G″). Rice gel with proteins and hydrocolloids formed a stronger and more elastic gel than the control, with highest G′ observed in rice gel with 5% egg white protein and 1% guar gum. Incorporation of proteins and hydrocolloids in GFRP significantly increased firmness, improved cooking quality and increased RS content. The eGI of GFRP added with egg white protein and guar gum reduced from seventy‐one to fifty‐three. Results suggested that the development of low eGI penne was possible by incorporating egg white proteins and guar gum.

Cross-hierarchical analysis of self-assembly dynamics in enzyme-treated rice gel during retrogradation

The purpose of this study was to elucidate the self-assembly dynamics of rice gel and their influence on the physical properties of enzyme-treated rice starch during storage using a cross-hierarchical analytical approach. Two enzymes, α-glucosidase (AG) and branching enzyme (BE), were used in this study. Changes in the physical properties of rice gel during storage showed that, compared to the control, the increase in G′ and G″ for AG-treated gels was lower during storage, and that the change in tanδ of AG-treated gels was lower at 0.1 Hz. Small angle X-ray scattering and ultra-small angle X-ray scattering analyses revealed that the radius of gyration of the primary aggregates was not affected by enzyme treatment, but that the rate of increase in the radius of gyration of secondary aggregates was faster in both enzyme-treated gels. Atomic force microscopy revealed that AG treatment changed the shape of the extended clusters, while BE treatment changed the connecting structure of the extended clusters. The results showed that AG and BE treatment affected the mesoscale intermolecular and intramolecular self-assembly dynamics of rice gel, causing changes in its physical properties.

Impact of Deformability and Rigidity of Starch Granules on Linear and Non-Linear Rheological Behavior of Waxy Rice Starch Gels and Applicability for Food End Uses.

The objective of this study was to investigate granule size and distribution and deformability of granules and their effect on the rheological properties of waxy starch gels. Native (granular) waxy rice gels (10%) were prepared, and their response in oscillatory shear was investigated in the linear and non-linear viscoelastic regime. The results show the gels were mainly composed of aggregated and deformed swollen granules. Significance of granule size and its distribution, deformability of granules, and the molecular characteristics of amylopectin (AP) on storage modulus of those gels was demonstrated. A low degree of deformability of granules, typical for small granules with a broad size distribution and small molecular size of AP with short external chains, resulted in rigid and brittle gels. Highly deformed granules and high AP leachates, however, yielded soft gels. It was found that the transition of elastic to plastic behavior in the non-linear regime (LAOS) was gradual when AP had long external chains, but an abrupt transition was observed with the gel with short exterior chains of AP. Differences in rheological properties of cohesive waxy starch gels appear to be mainly impacted by the varying degrees of granule deformability and rigidity, which is further attributed to a combination of factors, including granule size, particle size distribution, molecular size, the external chain length of amylopectin (AP), and lipid content. The significance of this study is that it will assist the food industry in selecting suitable waxy rice starches to gain desired textural properties of end products.

Effects of ultrasonic treatment on the texture quality of aged rice flour

The effects of ultrasonic treatment (UT) on gel texture of fresh and aged rice flour were investigated. There were no significant differences in stickiness and springiness of rice gels between fresh and aged rice flour treated by UT at 100 W for 120 min, and the hardness, chewiness and gumminess of aged rice gel became lower than those of fresh rice, showing that the texture of aged rice gel was significantly improved. The changes of gel texture of aged rice flour could be attributed to the fact that UT effectively promoted starch granule disaggregation, and increased water binding capacity, short-range ordered structure and double helix structure in starch, which may be the intrinsic reason for the improvement of the texture quality of aged rice flour. The results are of great importance for regulating rice product quality and revealing the mechanism of rice aging.

Effects of moisture content and retrogradation on structure and properties of indica rice flour and starch gels

The physicochemical, functional, and sensory attributes of indica rice gels is strongly influenced by starch retrogradation. The objective of this study was to improve the cooking and textural qualities of indica rice gels by controlling retrogradation conditions. Differential scanning calorimetry (DSC), infrared spectroscopy (FITR), small angle X-ray scattering (SAXS), wide angle X-ray diffraction (XRD), and scanning electron microscopy (SEM) analyses showed that retrogradation modified the molecular interactions, increased the crystallinity, and altered the microstructure of indica rice gels. Retrogradation of rice gels in the presence of 40% moisture for 12 h significantly improved their cooking and rehydration properties. The rehydration rate of indica rice starch and flour gels increased by around 10.62% and 8.41%, while the cooking loss decreased by about 24.63% and 29.30%, respectively, compared to the non-retrograded controls. The textural attributes of these gels were also influenced by retrogradation: the tensile increased by 23.48% and 37.13%, the hardness increased by 37.30% and 29.86%, the springiness increased by 4.94% and 2.43%, and the adhesiveness decreased by 41.62% and 37.28%, respectively. The presence of protein in the indica rice flour significantly inhibited the degree of retrogradation. The results showed that control retrogradation can be used to enhance the cooking and quality attributes of indica rice gels. This knowledge may be useful for improving the properties of rice-based food gels.

Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization

Chakhao poreiton (CP), is a pigmented, aromatic, waxy black rice traditionally grown in Manipur, India. Bouillon cube is extensively used in African and Indian culinary practices. It has been identified as ideal model for micronutrient fortification. Use of hydrogenated fats and monosodium glutamate as cube binder and taste enhancer creates health sustainability risks. In this study, cooked CP flour was applied as binder to develop a model coriander bouillon cube. Preparation process was optimized using RSM with a 5 level, two variable CCRD. Rice concentration and cooking time significantly impacted hardness, moisture content and dispersibility of the cubes. Evaluated optimal conditions were 200 g/l rice and 5 min cooking time. The resultant cube had 24.72% moisture, 24455.4 g hardness and dispersed in boiling water within 28.09 s. Strong adhesion of coriander particles by rice gel was observed microscopically. Its ethanolic extract showed strong FRAP of 3.94 μg FE/ml and DPPH reducing activity of 58.79%. Soup of optimized sample showed superior sensory scores for mouthfeel, aroma and overall acceptability than control. Flavor exerted by the aromatic rice powder was a positive attribute. Vacuum-packaged, refrigerated samples retained microbial safety till 20th day of storage without major changes in physicochemical and antioxidant properties.

In vitro digestion, fecal fermentation, and gut bacteria regulation of brown rice gel prepared from rice slurry backfilled with rice bran

Whole-grain brown rice might regulate obesity, and the specific mechanism could be referenced through in vitro digestion and fermentation. This study aimed to investigate the gut bacteria-modifying of brown rice gel (BRG) which was prepared by backfilled rice slurry with rice bran. Due to the existence of rice bran, compared with rice gel, BRG could inhibit starch expansion, reduce viscosity and breakdown, increase short-term aging degree, and then reduce the glycemic index of in vitro digestion from 85.79 to 72.76. Gas chromatography-mass spectrometry showed that BRG promoted the production of short-chain fatty acids after 24 h of fermentation, and the contents of acetic acid, propionic acid, and butyric acid increased to 10.84 ± 0.16, 2.86 ± 0.05, 2.68 ± 0.13 μg/mL ( p < 0.05), respectively. After fermentation for 0, 6, 12, and 24 h, 16S rRNA sequencing revealed that BRG could improve the uniformity of gut microbial community and reduce its diversity, but had little effect on the richness. Notably, BRG could regulate the relative abundance of gut bacteria. At the phylum level, the ratio of Firmicutes/Bacteroidetes (F/B) decreased, which might be associated with prevention of obesity. At the genus level, it increased the beneficial bacteria Bifidobacterium and reduced the pernicious bacteria Bilophila . The results will facilitate the application of whole-grain brown rice in gel-based functional foods. • Brown rice gel (BRG) reduced the glycemic index compared with rice gel. • BRG promoted the SCFAs and decreased the pH. • BRG did not change the richness of gut microbiota. • BRG regulated the relative abundance of beneficial and pernicious gut bacteria. • BRG had a potential prebiotic activity.

Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage.

Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows the potential to improve food quality and maintain stability. However, the attributes and retrogradation properties of food products made of PEF-treated rice grains are still unknown. In the current study, glutinous rice gels (GR-G) and sweetened glutinous rice cakes (GR-C) made of PEF-treated rice grains were prepared and investigated during 14 days of storage at 4 °C. The hardness values of both the GR-G and GR-C-control samples, respectively, increased from 690 g to 1423 g and from 720 g to 1096 g; the adhesiveness values of the GR-G-control and GR-C-control samples decreased to the range of −7.2 g s to −10.0 g s during storage. PEF-treated samples (3 kV/cm, 400 pulses) resulted in preventing effects against retrogradation, resembling the original textural values of the freshly prepared control samples. The high intensity of imposed PEF treatment (300–400 pulses) significantly reduced the gelatinization enthalpy values of both GR samples to 0.3–0.7 J/g. The diffraction patterns of PEF-treated GR samples were analogous to the amorphous peak of fresh-made rice gel. FTIR results indicated that PEF-treated rice grains presented fewer crystalline regions and a lesser extent of the organized double helices after refrigerated storage.

A Degradable-Renewable Ionic Skin Based on Edible Glutinous Rice Gel.

Traditional wearable devices are commonly nonrecyclable and nondegradable, resulting in energy waste and environmental pollution. Here, a household degradable and renewable ionic skin based on edible glutinous rice gel is developed for a strain, temperature and salivary enzyme activity sensor. This gel depends on intermolecular and intramolecular H-bonds among amylopectin and amylose, and this presents excellent skin-like properties, including stretchability, self-healing property, and adhesion to various substrates. The glutinous rice gel-based skin sensor can be used to monitor vital signs and physiological parameters such as body temperature and heart rate. The sensor also achieves specific speech recognition and detects temperature and body micromovements, which provides the potential to reconstruct language or sensory/motor functions. More importantly, because of the excellent biocompatibility and degradability, the sensor can directly detect the activity of human salivary amylase, which is useful for diagnosing pancreas-, kidney-, and spleen-related diseases in the elderly. Finally, the raw material of ionic skin that originates from traditional grains is degradable and renewable as well as it can be used to prepare household wearable devices. Hence, this work not only extends the application of wearable electronics in daily life but also facilitates health monitoring in the elderly and improves their quality of life.

Preclinical Evaluations of Modified Rice Hydrogel for Topical Ophthalmic Drug Delivery of Praziquantel on Avian Philophalmiasis.

The present study aims to evaluate the efficacy of a novel drug delivery system of the modified rice hydrogel containing praziquantel (PZQ) against Philophthalmus gralli isolated from ostrich eyes and determine the toxicity of the preparation on chicken eye model. The parasiticidal activity of PZQ (0, 1, 10, and 100 µg/mL) was tested on P. gralli. The ophthalmic antiparasitic hydrogel was formulated with appropriate amount of PZQ and chemically modified rice gel. The parasitic morphology after exposure with the preparation was examined under scanning electron microscope (SEM). The anthelminthic efficacy of the preparation on motility and mortality of parasites was performed by visual inspection and vital dye staining. The ocular irritation of the preparation was evaluated for 21 days using standard avian model followed by OECD 405. The results demonstrated that the parasiticidal activity of PZQ against P. gralli appears to be in a concentration- and time-dependent manner. In addition, the concentration of PZQ 10 µg/mL (Chi squared test, p = 0.003) and exposure time for 24 h (log-rank test, p = 0.0004) is sufficient to kill parasites, when statistically compared to negative control group. Rice hydrogel containing a lethal concentration of 10 µg/mL PZQ was successfully prepared. The preparation illustrated good parasitic killing and motile inhibiting effect on P. gralli compared with PZQ 10 µg/mL and its control (p < 0.05). An appearance under SEM of non-viable parasite after being incubated with the preparation, showing parasitic deformity, was observed comparing with the viable parasite in 0.9% normal saline solution (NSS). Moreover, no irritation of chicken eyes was also observed. Our results contribute to understanding the efficacy and the safety of the rice hydrogel of PZQ which have a predictive value for controlling P. gralli on the animal eyes. However, the pharmacological application needs to be further investigated for the best possible therapeutic approach.

Thermal exposure values for predicting changes in rice end‐use properties during drying

AbstractBackground and objectivesRough rice may incur various degrees of thermal exposure during heated‐air drying, which may cause variations in end‐use properties. This study employed a recently proposed method to quantify thermal exposure incurred during drying and its effects on rice end‐use properties.FindingsGreater drying air temperatures and longer drying durations increased thermal exposure (GATE) values; the higher the GATE value, the more moisture lost during drying. Increasing GATE values reduced head rice yield (HRY). The most notable (≥10%) reductions in HRY occurred when GATE values were ≥30 min. Additionally, increasing GATE values increased peak and breakdown viscosities of rice but decreased both setback viscosity and rice gel strength; the impact of drying on end‐use properties was of most practical importance (≥10% change) when GATE values were ≥40 min.ConclusionsThe proposed GATE values would permit comparisons of the effects of thermal exposure on rice milling and end‐use properties to facilitate predictions of changes in these properties due to heated‐air drying.Significance and noveltyDifferences in heated‐air drying conditions contribute to the inconsistencies in functionality that hinder the wide use of rice in end‐use, gluten‐free product development. This study shows that thermal exposure (GATE) values could be useful for quantifying and comparing cumulative heat‐exposure during drying to facilitate predictions of changes in rice properties.

The impact of glucono delta‐lactone (GDL) on rice flour pasting properties and GDL’s dipping effects on the quality of rice noodles

In this study, fresh rice noodles were treated by glucono delta-lactone (GDL) dipping and in-pack pasteurization. Rice flour pasting analysis showed that the final viscosity and setback values increased with a progressive increase in GDL concentration, indicating that acid addition promotes rice gel retrogradation. This was substantiated by the texture profile analysis results, where the hardness value of the gel formed with GDL was harder than the control. It was found that when rice noodles were subjected to the treatments, the noodle strands were easily detached from one another. It is speculated that starch molecules present on the surface retrograded faster than those counterparts present in the core of the noodles strand. Thus, a dry protective layer might form to prevent the moisture migration. Desorption analysis results support this explanation, where treated noodles were found to show a higher moisture retention level and had a lower retrogradation index. Practical applications Fresh rice noodles have a short shelf life due to microbial risk and starch retrogradation. So, it is common that fresh rice noodles can only be made available in certain areas near the manufacturers. By dipping fresh rice noodles in an acidic glucono delta-lactone bath followed by in-pack pasteurization, the quality of noodles was dramatically improved. The treatment has successfully delayed the onset of long-term retrogradation of fresh rice noodles. These findings bring great benefits to the manufacturers as the distribution network of fresh rice noodles might be extended to both new and existing customers.

Effects of processing methods of rice gel on starch digestibility and textural properties

AbstractBackground and objectivesThe objective of this study was to investigate the effects of rice variety, rice material such as flour or cooked grain, and preparation conditions on starch digestibility and textural properties of gels.FindingsRice gels were prepared from cooked‐rice grain via high‐speed shear homogenization or rice flour using five high‐amylose rice varieties. Rice‐flour gels formed a harder and more brittle gel structure than did cooked‐rice gels of the same rice variety. Starch digestion of gels was evaluated using both gels of fixed size and ground gels. The extent of starch digestion for cooked‐rice gels of fixed size negatively correlated with the peak area ratio of DP13‐24 of amylopectin. Starch digestibility was higher in rice‐flour gels compared to cooked‐rice gels of the same rice variety. When using gels of fixed size, a significant correlation was observed between the extent of starch digestion and textural properties.ConclusionsBoth rice variety and processing conditions strongly influenced the textural properties of gels, resulting in the formation of a stronger gel structure and suppression of the extent of starch digestion in rice gels.Significance and noveltyThe combination of both rice variety and processing condition significantly suppresses starch digestibility of rice gels.

Clinical Trial of Rice-Based Ultrasound Gel

Rice-based gel is intended to be a coupling agent for usage in ultrasonic application, which made from blending of rice starch powder, sodium hydroxide, carboxymethyl cellulose, glycerin, and water. In this study we test the products for safety and efficacy in 100 patients, by four physicians. The imaging results revealed that, when compared with standard ultrasound gel, rice gel can produce equal clearness but with better echogenicity. So, rice-based ultrasound gel should be an alternative choice for general hospitals.

3D printability of brown rice gel modified by some food hydrocolloids

In this study, rheological properties, texture properties, and microstructure of brown rice were modified by different kinds of food hydrocolloids, including xanthan gum (XG), sodium carboxymethyl cellulose (NCMC), guar gum (GG), agar (AG), and XG-GG mixture to develop brown rice gels with good printing performance. Results of rheological tests showed that compared with the brown rice gel without hydrocolloids (BR), both apparent viscosity and storage modulus (G′) of samples were significantly improved (p < .05) by the addition of hydrocolloids, except for XG. Samples added with XG-GG mixture were found to have the best printing behavior with appropriate hardness, smooth shell appearance, and low dimensional deviation of printed objects. The result of microstructure also showed that brown rice gel added with XG-GG was found to be tightly connected and smoother than other samples without obvious fracture. Practical applications Food 3D printing has received widespread attention as an emerging method of food processing. Brown rice is rich in nutritional value and considered to be a potential food 3D printing material. In this study, hydrocolloids were used to modify the properties of brown rice gels to optimize the printing performance. Present work aims to provide theoretical support for the application of brown rice in 3D printing industry.

Effect of the addition of modified starch on gelatinization and gelation properties of rice flour

The objective of this work is to research impacts of oxidized (OCS), acetylated (ACS) and cross-linked (CLCS) corn starch on gelatinization properties of rice flour and their gel structure during storage at 4 °C for 1 and 7 days. OCS led to significant increase of pasting temperature and solubility in blend flour but decrease of pasting viscosity and swelling power compared with rice flour, while ACS showed an opposite effect in pasting temperature and viscosity. CLCS remarkably raised pasting temperature and viscosity of blend flour and insignificant increase as increasing concentration, and the mixture showed relatively lower swelling power and solubility than rice flour. During cold storage, OCS and ACS substantially inhibited the reorganization of gel network structure and showed high stability in rheology and texture properties. CLCS accelerated the formation of gel network structure, and the mixture gel appeared to stronger rigid structure and denser microstructure than those of rice gel. Formation distinctions among these three gels were found in rheology properties, texture properties, water migration, FTIR spectra, and microstructure of SEM. Overall, CLCS improved the rice stability in heat-processing, and OCS and ACS reduced the change of rice gel quality during cold storage.

One Pot Cooking of Rice Grains for Preparation of Rice-Gel Samples Using a Small-Scale Viscosity Analyzer: Small-scale Rice-gel Preparation from Grains.

Rice-gel prepared by the following three steps: rice grain cooking, shearing of the cooked rice, and cooling for gel formation, is expected as a novel food ingredient for modification of various food products such as bread and noodles. To meet the demand for high-throughput systems for research and developments on the new rice gels, herein we established a mini-cooking system for preparation of rice gel samples from grains using a small-scale viscosity analyzer (Rapid Visco Analyzer; RVA). Polished rice grains (4 g) were cooked with 22 mL of water in a canister, and the paddle equipped in the canister was rotated at 2,000 rpm for 30 min (80 °C was used as a representative) to shear the cooked rice. The sheared paste was cooled to 10 °C at 160 rpm, and the initial gelation property was evaluated by viscosity analysis within the RVA. Alternatively, the sheared paste was transferred to an acrylic mold and kept at 4 °C for 0, 1, 3, and 5 days for determination of the hardness with a compression test. Compressive forces required to penetrate 20 % thickness for three tested rice cultivars were measured, and the trend of the value shifts during preservation is similar to the corresponding trend obtained in 300-g grain scale laboratory tests, whereas the individual values were halved in the former. This small cooking method could offer a useful assay system for a rapid evaluation in the breeding programs and in the high-throughput screening of additives for the modification of properties.

High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains - A comparative study

Prevention or inhibition of starch retrogradation is of special interest to food scientists and raises a challenge to the food industry. In this study, the effectiveness of different water contents and incorporation of eighteen food additives to inhibit retrogradation of whole glutinous rice grains was investigated. The retrogradation properties of pre-cooked glutinous rice gels were analyzed using texture profile analysis (TPA) and differential scanning calorimetry (DSC). At a water level of 74.8%, control sample (consisted of water and glutinous rice only) showed typical staling behaviors including a significant increase of hardness (from 1082 g to 2320 g), loss of adhesiveness (from −116 g⋅sec to −13g⋅sec) and a value of retrogradation enthalpy (−4.4 J/g) after 4 °C storage of 14 days. Negligible retrogradation properties were observed if water content was above 80%. The addition of hydrocolloids, which showed good retrogradation preventing functions of starch in previous studies, could not prevent the retrogradation of glutinous rice grains. Whereas the addition of 11% of sugar (sucrose, maltose), 1.0% of NaCl, 2.4% of lipids and 0.24%–0.6% of surfactant (sodium dodecyl sulfate, monoglycerides, sucrose esters) reduced the increment of hardness value, and maintained the adhesiveness values after storage. The results with maltose and sodium dodecyl sulfate addition proved that they were two most effective additives in preventing staling behaviors and extending the shelf life (up to 14 days) of glutinous rice products.