Abstract
[Objective] To prepare tea-flavored rice cakes using a mixture of japonica rice flour and glutinous rice flour as the main raw material with the addition of tea dust by-products and analyze their quality. [Methods] Single-factor experiments were conducted to explore the effects of different tea dust addition amounts, white sugar addition amounts, and japonica-to-glutinous rice ratios on sensory evaluation and texture of tea-flavored rice cakes. Based on fuzzy mathematics sensory evaluation and comprehensive weighted scores of texture, orthogonal experiments were used to optimize the optimal preparation process for tea-flavored rice cakes and analyze their physicochemical and in vitro digestion characteristics. [Results] The rice cakes prepared under the conditions of 5 g tea dust addition, 7.5 g white sugar addition, and japonica-to-glutinous rice ratio (mjr∶mgr) of 1∶1 have a pale green color, appropriate viscoelasticity, and soft and chewy texture. The rheological properties of the tea-flavored rice cakes exhibit a typical gel state, with elasticity being the dominant contributing factor. Compared with traditional rice cakes, the tea-flavored rice cakes have a higher moisture content, higher contents of both rapidly digestible starch and resistant starch, and a more moderate starch digestion rate. [Conclusion] Appropriate tea dust addition can effectively improve the viscoelasticity and digestive properties of rice cakes, and the optimized tea-flavored rice cakes have better overall quality than traditional rice cakes.
Publication Date
1-23-2026
First Page
185
Last Page
193
DOI
10.13652/j.spjx.1003.5788.2024.80813
Recommended Citation
Long, CHEN; Chenxi, XIANG; Fangqi, YIN; Xueke, ZHENG; and Jianfang, LI
(2026)
"Optimization of tea-flavored rice cake preparation process and its quality analysis based on fuzzy mathematics comprehensive evaluation method,"
Food and Machinery: Vol. 42:
Iss.
1, Article 24.
DOI: 10.13652/j.spjx.1003.5788.2024.80813
Available at:
https://www.ifoodmm.cn/journal/vol42/iss1/24
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