Effects of hydrocolloids on the physical properties and sensory acceptance of frozen glutinous rice ball

Abstract

The main objective of this research was to evaluate the effects of hydrocolloids on the properties of frozen glutinous rice ball. Three types of hydrocolloids being studied were carboxymethylcellulose (CMC), xanthan gum and gelatin. The concentrations of hydrocolloids being used were 0.5%, 1.0% and 1.5% based on the weight of glutinous rice flour. Moisture content, physical properties (texture, colour), microstructural study and acceptability of glutinous rice ball through seven days of storage were analyzed. All analyses were carried out on day 0, I, 3 and 7 of storage except for sensory evaluation which was performed on day O and 7 only. For moisture content, formulation with I% of xanthan gum addition contained the significant highest of moisture after boiling since it is composed with larger cell size compared to others. Physical analysis indicated that addition of the gelatin 0.5%, CMC 0.5% and CMC 1.0% had the same characteristic in texture analysis with the control sample (0% hydrocolloid).