The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku

The study investigated the effects of paste viscosity for glutinous rice flour (GRF), based on differences in amylopectin structure, on the physicochemical properties of GRF and the quality of Daifuku. Ten GRF from two types (Indica variety: IGRF and Japonica variety: JGRF) were selected and the results showed the viscosity, amylopectin content, percentage of long-branched chains, enthalpy, and setback value of IGRF were significantly higher than JGRF and the Daifuku maintained an excellent appearance, which was related to higher proportion of B₂ and B₃ chain can form more double helix structure after pasting, resulting in higher hardness and compact gel network structure with improved water retention capacity. In contrast, the higher proportion of short chains in JGRF exhibited a slow retrogradation rate and formed an unstable gel network structure. All the results showed that IGRF was more suitable than JGRF to prepare Daifuku and the resulting Daifuku had better quality.