Food and Fermentation Industries >

2025 , Vol. 51 >Issue 24: 147 - 155

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042418

Effects of drying method on puffing performance of glutinous rice

  • ZHOU Shulan ,
  • REN Meiling ,
  • NIU Cailin ,
  • ZHAO Guohua ,
  • YE Fayin
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(SZCH (Dongguan) Logistics Co.Ltd., Dongguan 523133, China)
    3(College of Life Science, Sichuan Normal University, Chengdu 610101, China)
    4(Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, China)

Received date: 2025-02-20

  Revised date: 2025-04-07

  Online published: 2026-01-12

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Abstract

The traditional processing of puffed glutinous rice mainly includes several steps such as cooking glutinous rice, shade drying, and thermal puffing.The effects of drying methods on the puffing performance of starch materials were investigated using cooked glutinous rice as a model.The glutinous rice was steamed and subjected to different drying methods, including shade drying (with room temperature ventilation in the drying area), oven-drying (without humidity control), and constant temperature and humidity-controlled drying (with a relative humidity of 77%).The cooked glutinous rice was dried to a moisture content of about 13%.Then, its moisture state and distribution, starch relative crystallinity, and degree of short-range order were characterized.At the same time, indicators such as expansion rate, the specific volume of puffed glutinous rice, and textural characteristics and sensory properties were measured.Results showed that the shade-dried glutinous rice had high relative crystallinity (21.95%) and expansion rate (333.76%), and the puffed glutinous rice had good overall acceptability.As the drying temperature gradually increased from room temperature (25 ℃) to 55 ℃, the relative crystallinity and expansion rate of dried glutinous rice, and the overall acceptability of puffed product significantly decreased.At the same drying temperature, a higher relative humidity (77%) led to increases in the proportion of bound water, starch relative crystallinity, and expansion rate of dried cooked glutinous rice.The expansion rate of dried glutinous rice was positively correlated with the proportion of immobilized water, the starch relative crystallinity, and the degree of short-range order.Starch retrogradation in cooked glutinous rice during drying was beneficial for its thermal puffing.This study could provide a reference for selecting the drying method of starchy materials in puffing processing.

Key words： glutinous rice starch; structural characteristic; thermal puffing; drying; puffed glutinous rice

Cite this article

ZHOU Shulan , REN Meiling , NIU Cailin , ZHAO Guohua , YE Fayin . Effects of drying method on puffing performance of glutinous rice[J]. Food and Fermentation Industries, 2025 , 51(24) : 147 -155 . DOI: 10.13995/j.cnki.11-1802/ts.042418

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