Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder

• Published in: Food Chemistry: X 2024-06, Vol.22, p.101370-101370, Article 101370
• Main Authors: Zheng, Tian, Chen, Huiyun, Yu, Yuanguo, Wang, Pan, Li, Yongxin, Chen, Gang, Si, Jinping, Yang, Huqing
• Format: Article
• Language: English
• Subjects: Delayed aging; Estimated glycemic index; Polygonatum cyrtonema; Rheological properties; Rice cake
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101370

Rice cake is a common traditional food in China. In this study, the effect of Polygonatum cyrtonema (PC) on the qualities and characteristics of rice cake was investigated. The incorporation of PC powder in rice cakes endowed a light-yellow color and increased the water content and water absorption of products. Rheological analysis showed that the rice cake containing PC exhibited weak-gel properties. Additionally, PC (40%) inhibited the rice cake aging and lowered the hardness of rice cakes to 13.86 N after 4 h storage. In vitro starch digestion analysis showed that PC (40%) reduced the digestibility of rice cakes by decreasing the starch hydrolysis rate from 88.70 to 58.95%, displaying a low estimated glycemic index (eGI) of 52.14. The findings mentioned above indicated that the inclusion of PC powder in rice cakes enhanced their characteristics and attributes, which also provided an approach for the development of PC products. •The addition of PC improved the appearance and properties of rice cakes.•PC displayed effective inhibiting effects on the rice cake aging.•The addition of PC decreased the rate of starch hydrolysis and eGI of rice cakes.•Effects of PC the textural properties of products were elucidated.